A twist on a traditional favorite
This crispy, flaky samosa is stuffed with spiced mushrooms, making it a satisfying treat for those looking for something different and flavorful. “These deep fried and fuss free pastry dishes are an indulgent treat for the picnic season and summer get-togethers, so make the most of the sun while it is shining,” says Firoz Hossain, executive chef, LMNO_Q.
Achari Mushroom Samosa
Recipe courtesy Firoz Hossain, executive chef, LMNO_Q
Ingredients
Samosa sheet 8 pieces
Mushrooms 14 ounces
Stuffed chili pickle 1 piece
Fresh cream 1.7 ounces
Processed cheese 1.8 ounces
Garlic 0.35 ounce
Onion Half of a medium-sized piece
Yellow chili powder ½ tsp
Salt to taste
Amchoor (dry mango) powder ½ Tsp
Oil for deep frying
Onion seeds (kalonji) a pinch for tempering
Green peas 1.8 ounces
Method
Clean and wash mushrooms in running water and chop.
Take a frying pan, put on the flame, and heat oil.
Then put onion seeds, garlic, onion, and sauté till light brown.
Add chopped mushrooms and salt.
Cook for a while, then add all the dry spices and cook.
Pour in the cream and cook till the mix gets a little dry.
Add cheese and remove from the flame to cool.
Take a samosa sheet, and brush with butter. Put the mushroom mixture inside and fold it in a triangle shape.
Fry in medium heat oil till lightly golden-brown in color. Serve with mint chutney.
