Mushroom, cheese and soy chunk samosa recipe
A delicious north indian recipes recipe featuring mushroom, cheese and soy chunk samosa recipe. Perfect for a nutritious meal that's both flavorful and satisfying.
Ingredients
0
Instructions
Cooking Steps
Step 1: To begin making Mushroom, Paneer And Soya Chunk Samosa Recipe first boil some water with salt in a sauce pan
Step 2: To this, add the soya chunks/granules
Step 3: Turn off the heat and cover the saucepan and set it aside for 15 minutes until the chunks/granules double in size
Step 4: Then, using a large strainer, drain all the water
Step 5: Place the soya chunks/granules in a bowl and set them aside to cool down
Step 6: Mince the mushrooms by pulsing them a couple of times in a food processor
Step 7: Add the cooked soya chunks into the food processor as well and pulse a couple more times till they are mixed well
Step 8: Set this mixture aside
Step 9: Heat a pan with oil
Step 10: To it, add fennel seeds
Step 11: After a few seconds add the chopped onions and chopped green chilli as well
Step 12: Saute them until they are slightly golden
Step 13: Once the onions are golden in colour add the crumbled paneer, along with the mushroom and soya mix, to the pan
Step 14: Sprinkle some salt and cook it together until the water has evaporated completely
Step 15: Add the ground pepper, Kashmiri chilli powder, turmeric, coriander powder, garam masala and chaat powder and mix well till combined
Step 16: Check the seasonings and add some more salt if needed and cook until the mixture is completely dry
Step 17: Take the Mushroom, Paneer And Soya Chunk mix off the heat, set it aside and allow it to cool down completely
Step 18: The mixture must come down to room temperature so that it is warm enough to handle
Step 19: The next step is to prepare the samosas
Step 20: To do this, take one sheet of spring roll pastry and place it vertically on a board or work surface
Step 21: Place a spoonful of the stuffing and fold the sheets into a triangles
Step 22: To seal the samosa like a pouch, smear some water at the end of the fold to make the open ends stick together
Step 23: Proceed the same way with the remaining sheets, until the samosa filling is used fully
Step 24: Arrange the prepared samosas on a board and keep covered with a damp cloth until you are ready to fry them
Step 25: In a kadai, warm some oil for deep frying
Step 26: When the oil is hot enough, gently slide 2-3 samosas in
Step 27: Take care not to over-crowd the kadai, so that the samosas fry evenly and turn golden brown
Step 28: When ready, gently ease them out with a slotted spoon, taking care to drain out all the excess oil along the sides of the kadhai
Step 29: Place the samosas on oil absorbent paper and allow the oil to drain completely
Step 30: Serve Mushroom, Paneer And Soya Chunk Samosa along with Green Chutney or Date and Tamarind Chutney and Ginger Cardamom Chai for a evening snack