Mushroom, cheese and soy chunk samosa recipe

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