Mushroom and Corn Samosa Recipe
This Mushroom and Corn Samosa Recipe will teach you how to make delicious samosas filled with a flavorful mushroom and corn filling.
Note: You can adjust the spice level according to your preference by adding more or less chili powder.
- 2 cups mushrooms, finely chopped
- 1 cup corn kernels
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons oil
- 12 sheets spring roll pastry
- 1/4 cup all-purpose flour (for sealing)
- Oil for frying
- Frying pan
- Mixing bowl
- Rolling pin
Prepare the filling
Step 1:Heat oil in a frying pan. Add cumin seeds and let them splutter. Then add minced garlic and grated ginger. Sauté for a minute.
Add mushrooms and corn
Step 2:Add finely chopped onions and sauté until translucent. Then add finely chopped mushrooms and corn kernels. Cook until the mushrooms release their moisture and the mixture becomes dry.
Season the filling
Step 3:Add salt, coriander powder, turmeric powder, red chili powder, and garam masala. Mix well and cook for another 2 minutes. Remove from heat and let the filling cool.
Assemble the samosas
Step 4:Take a spring roll pastry sheet and place a spoonful of the filling at one end. Fold the sheet diagonally to form a triangle, enclosing the filling. Continue folding in a triangular shape until the end of the sheet. Seal the edges with all-purpose flour paste. Repeat with the remaining sheets and filling.
Fry the samosas
Step 5:Heat oil in a deep frying pan. Fry the samosas in batches until golden brown and crispy. Remove from the pan and drain on a paper towel to remove excess oil.