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Mushroom Samosa – Snack recipe – Mushroom recipes – Kids friendly recipes

My son wanted some snack with mushroom. I had recently seen Mushroom samosa in the menu in one of the restaurant we have visited. I had that in my mind to try. This week I have spotted very big white button mushroom. I bought it. So I have decided to try samosa with it. My kids really loved it. They are big fans of mushroom and they told me this is one of the best mushroom dishes..
Ingredients


For Outer layer


All purpose flour – 2 cups
Cornflour – 2 tablespoon
salt to taste
Butter or oil – 2-3 teaspoon
Cumin seeds – 1 teaspoon


For Stuffing


Onion – 1 and 1/2 Medium (chopped thinly)
Garlic – 5 pods
Ginger- 1 inch
Salt to taste
Mushroom – 500 g
Red chilli powder – 1/2 to 3/4 teaspoon
Turmeric powder – 1/4 teaspoon
Pav Bhaji masala or Garam masala – 1/2 teaspoon
Oil – 2 teaspoon


For making samosa


Oil for deep frying



Method:


Wash and clean mushrooms and sliced into thinger 1/4 inch pieces. keep it aside. Combine all the ingredients under out layer section. And make smooth pliable dough by adding water little by little. Keep it aside for 30 mins. Keep it under wet cloth

Heat the pan and add 1 teaspoon of oil. When it is hot add ginger garlic. fry till slight brown add sliced onion and fry till transparent. Add Red chilli powder, salt, turmeric powder and masala powder that you are using. Mix well. Fry for another 2 mins in low medium flame

Switch it off and let it cool down. Once cooled grind to smooth paste. Heat rest of the oil in a pan and add sliced mushroom. Continue to cook till it is done and all the water absorbed. Add grinded paste and required salt. Mix well and cook for another 2-4 mins. Add coriander leaves mix well. Keep it aside

Now take a slightly bigger than golf size balls and roll out into think chapathi. Cut the oval down the center to make two semi-ovals. Lift one side of the flat edge and brush plain water on it. 

Lift the opposite side and overlap the two edges to form a cone shape. Press the seams gently to seal. 

Now you put a spoonful of stuffing and see the ends. Repeat the process till all stuffing used

Heat the deep curved pan and add oil. When it is hot slowly drop the prepared samosa and fry them till golden brown. Turning them regularly. 

Drain the extra oi. Remove it from oill and leave it on a kitchen tissue to drain extra oil. 

Serve hot with your favourite chutneys or sauces

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