Amma's Special

RecipeMushroom samosa

The cold weather seems to disappear fast in this part of the world. Inorder to enjoy the last spills the evening chills that the cold winds bring I made some samosas last weekend.

Its long since I bought mushrooms. Button mushrooms ae my favorite but its almost a year before I had a bite into the crunchy little cuties. When bought them last weekend I had lans to make a kurma but it did not work out and since they might get spoiled in a day I put them into these samosas. But when read the label on the box it said the mushrooms are edible 5 days from the day of packing. I wonder what is happening to the content inorder to make it fresh which ideally should perish in a day. With the resolution of not eating mushrooms any more, I made some final treats. Due to the quality of these new kind of mushrooms, I am actually disappointed for the taste. They never tasted like before. Lets move on to the recipe. I used a basic recipe and a mushroom masala stuffing. Not much fancies.

Mushroom samosa (makes 12 medium-sized samosas)


For the dough :

All purpose flour / Maida – 2 Cups
Salt – 1/2 teaspoon or to taste
Peanut Oil – 1 teaspoon
Water – as needed

For the stuffing :
Button mushrooms – chopped roughly 1.5 Cups
Onion – thinly sliced – 1/2 cup
Tomatoes chopped – 1/2 cup
Ginger garlic paste – 1/2 tea spoon
Sambar powder / chilli powder – 1 tea spoon / 1/2 tea spoon
Salt to taste
Peanut oil – 1 T spoon

Peanut oil – 1-2 cups for deep frying

How to make it ?

The stuffing :
In a thick bottomed skillet heat the peanut oil. When hot add the ginger garlic paste and fry till golden. Add the onions and mushroom and sauté till onions turn soft. Add the tomatoes, salt, chilli or sambar powder and sauté well. Cover and cook (stir often) till oil separates. Let this cool.

To make the dough :
Mix the salt and flour well and add water little by little to make a soft and pliable dough. Add the oil in the end and knead to a smooth dough.

Pinch small lime sized balls and roll very thin as shown below.

Cut the rolled dough into four quarters. And place 1 table spoon full of the mushroom stuffing.

In one of the quarters fold one corner into a triangle covering the stuffing as in the pic below.

Turn again as shown below.

Until the entire quarter in done and pinch the ends to make it as a tight packet so that the stuffing won’t ooze out when deep frying.

Heat peanut oil in a kadai till smoking point and deep fry the samosa till golden brown. Repeat with the rest of the dough and stuffing. If you have left over stuffing you can use it as a side dish to chapathi/roti or for a sandwich.

With a masala chai by the side these crispy and spicy goodies are perfect for a Sunday evening!