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For covering

1.Maida – 150 gram
2.Butter – 3 table spoon
3.Warm milk – 4 table spoon
4.Salt – one pinch

For filling

1.Carrot ( chopped small ) – 1
2.Potato ( cut small) – 1 Big
3.Green peas – 50 gram
4.Mushroom – 250 gram
5.Vegetable oil – 2 table spoon ( to fry)
6.Onion ( chopped very small) – 1
7.Garlic – 2 cloves
8.Ginger ( chopped) – 1 tea spoon
9.Turmeric powder – ½ tea spoon
10.Cumin powder – ½ tea spoon
11.Chilly powder – ½ tea spoon
12.Garam masala – ½ tea spoon
13.Lemon juice – 1 tea spoon
14.Salt – as required
15.Pepper powder – ½ tea spoon

Method of preparation

1.Take Maida in a big vessel. Add butter cubes and required salt and knead it with fingers.

2.Add the warm milk into it and knead it to become a dough. Then cover it with cool mussel cloth for ten minutes.

3.Steam the vegetables

4.Take a pan . Heat oil and add onion, ginger and garlic and fry

5.Then add turmeric powder, cumin powder, chilly powder, garam masala and mix . then add the thin chopped pieces of Mushroom and fry.

6.Add the steamed vegetables , required salt, pepper powder into it and mix well. Then remove from the flames and keep it for cooling.

7.Make the dough into four portions. Then make it round balls . take the ball of dough and roll it out very thinly in an oval shape or round shape and cut into half .

8. Take one edge to the centre, then bring the other edge and place it overlapping the first. You will get a cone shape. Then fill the cone with the filling. See to it that you fill even the tip of the cone. Now wet the circumference of the cone with your finger tips. Stick together and fold it to form a triangle.

9.Heat oil in a kadai. When the oil is hot enough put the samosas and fry. Fry both sides until golden brown

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