Mushroom Samosas

Samosas have got to be the perkiest snacks one can have in the Indian snacks echelon. Nothing brightens ones day as much as a hot, crispy, spicy samosa with a hot cup of tea (esp. on a rainy day).

 Traditionally samosas are made with potatoes but one can stuff them with just about any filling. Here is a mushroom version we make in my mother’s kitchen.

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Mushroom Samosas 

 Serves 10 – 15

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1 lb flour

1 tsp ajwain (caraway seeds)

Salt to taste

3 tbsp. oil

1/3 cup water (use a little at a time as needed)

Mushroom Filling:

1 lbs mushroom chopped fine

1 onion, chopped fine (only use the onion if you are going to eat the samosas immediately – if you plan to freeze them then skip it)

12 cloves garlic, finely chopped

2-inch ginger, finely chopped

2 tbsp dhaniya powder (coriander)

1 tbsp. amchur powder (dry mango powder)

Red chili powder or chopped green chilies to taste

1 tbsp. garam masala

Salt to taste




• Mix the flour, ajwain, salt, oil a little water and gently knead dough.

• When dough is done split it into 2 -3 long logs of about 2 ½ inches thickness.

• Split the logs into little dough balls about 2 inches in diameter.

• Using a rolling pin, roll the dough ball into a thin oblong shape.

• Cut the rolled out dough into half (can be as big as you want the samosa to be).

• Make as many of the shells as you would like.

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 • Heat oil in a wok or kadhai.

• Add the garlic and ginger.

• Stir for about 30 seconds.

• Add the chopped onions.

• Stir for a minute.

• Add the dhaniya powder, amchur, garam masala, and chilli.

• Stir for 5 minutes until onions soften.

• Add the vegetable (potato/ mushroom or cauliflower)

• Mix very well and add salt to taste.

• Remove from fire and set aside.

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Assembling the Samosa:

• Take one of the halves of the oblong shells.

• Create a cone shape with it in your hands as shown in the picture below.

• Fill the cone with some filling – don’t over fill.

• Close the top of the cone as shown.

• Pinch the top together to seal the samosa.

• Repeat this with the rest of the dough and filling.

• Set the samosas aside until ready to fry.

• If storing in the fridge cover them with a moist cloth.

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Frying the Samosas

• Heat oil in a wok.

• Add the samosas in small batches to the hot oil.

• Fry until golden brown.

• Serve hot with mint chutney.

(You can pre-fry the samosas and then heat them in an over right before serving)


4 thoughts on “Mushroom Samosas

  1. Pingback: 15 Samosa Varieties| Samosa Fest | 15 Samosa Recipes including some not-so-familiars! | 4.7/5.0 | Indian Food Critic

  2. Pingback: 15 Samosa Varieties| Samosa Fest | 15 Samosa Recipes including some not-so-familiars! | 4.7/5.0 - fish

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