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.
- 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.