Monday, March 8, 2010

Hello Uncle Sam(osa)

One of the most popular desi snacks that I’m sure every Indian must have eaten at some time or the other is the ubiquitous samosa. From lending its name to a tie knot to satiating hunger pangs in a quick bite, this yummy delicacy is a study in versatility. I say this because there is no end to the fillings you can experiment with. The classic versions include peas and potatoes in the vegetarian option and a spicy minced meat concoction in the non-vegetarian one. Here is a detailed description of this delightful treat.

My friend K had been to Goa recently cos’ she’s getting a Portuguese citizenship on account of her ancestry. Lucky her, now she can travel to Europe on a whim without going through the pain of applying for a visa! But, I digress. While there, she got back for A and me, a bunch of mushroom samosas from Café Central in Panjim. They were absolutely divine and inspired me to try my own version of the same. Given A’s undying love for cheese, I divided the filling in half and made a mushroom-cheese adaptation as well.

Mushroom Samosas

(makes 15 pieces)


Mushrooms – 1 pkt (about 200 gms)

Onion – 2 nos

Ginger Garlic paste – 2 heaped tsp

Green chillies – 2 or 3 nos

Turmeric pd – ½ tsp

Red chilli pd – 1 tsp

Coriander Cumin pd – 2 tsp

Asafetida – a pinch

Salt – to taste

Coriander leaves – a handful

Samosa covering strips – 15 nos


  1. Wash and clean the mushrooms well. Mince into tiny itty-bitty pieces
  2. Chop onions and green chillies very finely.
  3. Heat oil and sprinkle asafetida
  4. Add ginger-garlic paste and green chillies. Stir around a bit
  5. Mix in chopped onions and continue to cook till soft
  6. Add dry masala powders and salt. Mix well
  7. Finally add in mushrooms and salt
  8. Cover and cook on low fire till mushrooms are done
  9. Sprinkle coriander leaves and keep aside to cool
  10. Take a strip of the samosa covering.
  11. Fold in a triangle and fill in some of the stuffing.
  12. Seal edges with water.
  13. Heat oil in a deep pan and fry the samosas till golden and crisp
  14. Drain on absorbent paper and serve hot.

I served these at a little do we had with friends over the weekend. They were absolutely melt-in-the-mouth and were walloped within seconds.

The samosas can be prepared in advance and stored in the freezer. You need to thaw them by keeping them out at room temperature for about 4 hours.

The samosa covering strips are easily available at most grocery stores.

1 comment:

coquette said...

im not much of a mushroom lover .. but Omg ! those were d best mushroom samosa's i've eva tasted ....
thanks 4 havin us ova ..:) mwha