Ariso Recipes
Tri-Mushroom Delight Samosa
Last update date: February 24, 2012
Be captivated by the essence of Tri-Mushroom Delight Samosa. This dish is a harmonious blend of exquisite flavors, featuring Button Mushroom, fresh, Soya Granules. Beyond taste, it's melding nutritional richness with culinary art. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.1 hour and 0 minutes
North Indian
Ariso Intelligence
Relatively Clean
One of the ingredient used is not clean
Contains Spring Roll Sheet.
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Ingredients
2
How To Cook?
1
Boiling the soya: begin crafting the scrumptious tri-mushroom delight samosa by boiling water with a pinch of salt in a saucepan. add the soya granules to the water and switch off the heat. cover the saucepan, allowing the granules to soak and expand for about 15 minutes. strain and set them aside.
2
Mushroom and soya combo: employ your food processor to mince the button mushrooms and blend them with the soaked soya granules until a cohesive mixture is achieved. this amalgamation will form the heart of our delightful filling.
3
Saute symphony: on a pan preheated with sunflower oil, infuse the symphony of flavors by adding fennel seeds. follow this with chopped onions and green chillies, sauteing until they adorn a gentle golden hue.
4
Paneer and mushroom medley: introduce the crumbled cottage cheese along with the blended mushroom and soya mixture to the pan. sprinkle a dash of salt and cook until the moisture is completely evaporated, resulting in a delectably textured filling.
5
Spice elevation: embark on elevating the flavors by introducing ground black pepper, kashmiri red chilli powder, turmeric, coriander powder, garam masala, and chaat masala. stir and cook until the aromas intermingle and a savory symphony is achieved. adjust the salt to your liking and continue cooking until the mixture is dry.
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