Mushroom And Oats Samosa

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Recipe By Vahchef
24 m
4 servings
28.3 Cals

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Mushroom And Oats Samosa Recipe, Tila chhatto Pakoda , How To Make Mushroom And Oats Samosa Recipe

Name: Mushroom and Oats Samosa
Prep time: 12 min
Cook time: 12 min
Total time: 12 min
Yield: 4

Mushroom cocktail Samosas stuffed with oats and mushroom pieces seems to be a perfect snack with tea or coffee. These crispy samosas made with maida and wheat flour are mostly eaten with sweet chutney.

About Recipe

Kukka godugu pakodi, Mushroom , samuka

How to make Mushroom and Oats Samosa

(3 ratings)

1 reviews so far

Prep time
12 mins

Cook time
12 mins

Total time
24 mins

Author : Vahchef
Main Ingredient : Mushroom

Servings : 4 persons
Published date : January 18, 2019

Ingredients used in Mushroom and Oats Samosa
• All-purpose flour - 2 cups.
• Whole wheat flour - 1 cup.
• Salt - to taste.
• Oil - to fry.
• Onions(chopped) - 1/2 cup.
• Mushroom pieces - 1 cup.
• Red chili powder - 1/2 tea spoon.
• Coriander powder - 1/2 tea spoon.
• Cumin powder - 1/4 tea spoon.
• Coriander leaves(chopped) - 1/4 cup.
• Oats - 1/4 cup.
Method:
Take 2 cups of all-purpose flour in a mixing bowl, add 1 cup of whole wheat flour, little salt, and oil. Add little water, mix and make soft dough. Cover the dough with a wet cloth and rest it for 15-20 minutes. Divide the dough into smaller portions and again cover and rest it for 15 minutes. Spread some flour on the table and with help of the rolling pin, roll the dough into a very thin sheet. Heat a tawa and once the tawa is really hot, place the roti and just fry it on both sides for just few seconds. Remove and trim the edges and cut them into long strips. Cut the long sheet into two and wrap them in a wet cloth. For the stuffing, add 2 teaspoon oil in a pan, add 1 chopped onion, salt to taste and salt the onions until translucent. Add in 1 cup mushroom pieces and salt. Add red chilli powder, coriander powder, cumin powder, chopped coriander leaves, and cook well till the mushrooms slightly shrinks. Add oats, switch off the flame and mix the ingredients well. Take a thin sheet and fold the sheet in triangle shape and stuff the mixture inside. Apply some maida paste on one side of the sheet and seal the edges well. Deep fry these samosas in hot oil until they are crisp and golden in color.