Mushroom, Paneer and Soya Chunk Samosa Recipe
Mushroom, Paneer, and Soya Chunk Samosa is a delightful variation of the traditional samosa, offering a savory and protein-packed twist. Instead of the usual potato filling, this recipe combines finely minced button mushrooms, protein-rich soya chunks, and creamy homemade paneer (cottage cheese), all spiced with aromatic North Indian spices. These deep-fried samosas are crispy on the outside and bursting with flavors on the inside, making them the perfect accompaniment to a steaming cup of ginger cardamom chai during your evening tea-time.
With this recipe, you can enjoy a wholesome snack that is not only filling but also a healthier alternative to the traditional potato samosas, all while savoring the distinctive flavors of North Indian cuisine.
Cuisine: North Indian
Course: Appetizer
Diet: High Protein Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Button mushrooms | 250 grams (finely chopped) |
| Soy granules | 1 cup |
| Paneer (Homemade Cottage Cheese) | 100 grams (minced or finely chopped) |
| Onion | 1 (finely chopped) |
| Oil | 2 tablespoons (for cooking) |
| Green Chilli | 1 (chopped finely) |
| Fennel seeds (Saunf) | 1 teaspoon |
| Spring Roll Wrappers (Pastry Sheets) | 20 sheets |
| Black pepper powder | 1/2 teaspoon |
| Kashmiri Red Chilli Powder | 1/2 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Coriander powder (Dhania) | 1/2 teaspoon |
| Garam masala powder | 1/4 teaspoon |
| Chaat masala powder | 1/4 teaspoon |
| Salt | To taste |
| Oil | Enough for deep frying |
Preparation Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour
Instructions:
-
Prepare the Soy Chunks:
- In a saucepan, bring water to a boil, adding a pinch of salt. Once the water boils, add the soy granules (or chunks) and stir. Turn off the heat and cover the saucepan. Let it sit for about 15 minutes, allowing the soy granules to absorb the water and swell up.
- After 15 minutes, drain the excess water from the soy granules using a fine strainer. Transfer the soy chunks to a bowl and allow them to cool down.
-
Mince the Mushrooms and Soy:
- Take the button mushrooms and pulse them a couple of times in a food processor until finely minced. Add the cooked soy chunks into the processor and pulse again until the mushrooms and soy are well combined.
- Set this mixture aside for later use.
-
Prepare the Spiced Filling:
- Heat a pan with oil on medium heat. Add fennel seeds (saunf) and sauté for a few seconds until they begin to release their aroma.
- Add the finely chopped onions and green chili to the pan and sauté until the onions turn golden brown.
- Add the crumbled paneer (homemade cottage cheese) along with the mushroom and soy mixture into the pan. Stir to combine and cook for 5-7 minutes, allowing the mixture to become dry and any excess water to evaporate.
-
Season the Filling:
- Once the mixture is dry, add salt to taste, followed by the black pepper powder, Kashmiri red chili powder, turmeric powder, coriander powder, garam masala powder, and chaat masala powder. Mix well to ensure the spices coat the filling evenly.
- Cook the mixture for an additional 3-4 minutes until the spices are fully incorporated, and the filling becomes fragrant and dry. Remove the pan from heat and allow the mixture to cool completely to room temperature.
-
Assemble the Samosas:
- Once the filling is cool, it’s time to assemble the samosas. Place a spring roll wrapper on a flat surface with one corner pointing towards you, forming a diamond shape.
- Spoon about 2 tablespoons of the mushroom, paneer, and soya filling onto the wrapper. Fold the bottom corner over the filling, then fold in the two side corners, forming a triangular shape.
- To seal the samosa, lightly moisten the top corner of the wrapper with a bit of water and press it down to ensure the edges are sealed tightly. Repeat the process with the remaining filling and wrappers, arranging the prepared samosas on a tray.
-
Fry the Samosas:
- In a deep frying pan or kadai, heat enough oil to fully submerge the samosas. The oil should be hot but not smoking. To test the oil’s readiness, drop a small piece of dough into the oil — it should sizzle and rise to the surface immediately.
- Carefully drop 2-3 samosas into the hot oil at a time, ensuring that they don’t overcrowd the pan. Fry the samosas on medium heat for about 4-5 minutes or until they are golden brown and crisp on all sides.
- Remove the samosas from the oil using a slotted spoon and drain them on a paper towel to absorb excess oil.
-
Serve the Samosas:
- Serve the freshly fried Mushroom, Paneer, and Soya Chunk Samosas with a side of green chutney or date and tamarind chutney for an extra tangy touch. These samosas are best enjoyed with a hot cup of ginger cardamom chai for an authentic tea-time experience.
Tips and Variations:
- Healthier Option: You can bake the samosas instead of frying them. Brush them with a little oil or butter and bake them in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown and crispy.
- Paneer Alternatives: If you don’t have homemade paneer, store-bought paneer can be used as a substitute. Just ensure that it’s crumbled or finely chopped to blend well with the other ingredients.
- Storage: Leftover samosas can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, place them in an oven for a few minutes until they’re crispy again.
These Mushroom, Paneer, and Soya Chunk Samosas offer a delectable twist on a classic favorite, combining wholesome ingredients and aromatic spices to create a unique snack that’s sure to be a hit with your friends and family.
