Samosas are the ultimate ‘triangle of joy,’ and while I’ve shared classic recipes before, this new variation is a complete game-changer! Imagine biting into a crisp, golden pastry to reveal a deeply savory, smoky, and earthy filling. That’s the magic of the mushroom and walnut combination, a mighty pair that is truly addictive. These beauties are my go-to for entertaining because you can make a big batch, freeze them, and bake them fresh right when your guests arrive. Get ready to fall in love with your new favorite party snack!
Ingredients
• Makes 18 to 22 Samosas
• 2 cups / 200g walnut halves
• 1½ pounds / 680g cremini mushrooms, cleaned
• 3 tablespoons / 45ml canola oil
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• ½ teaspoon nigella seeds
• 1 large yellow onion, diced
• 2 Indian green chiles, finely chopped
• 1½-inch / 4cm piece of ginger, peeled and grated
• 6 large cloves of garlic, crushed
• 1¼ teaspoons salt
• 1 teaspoon ground black pepper
• 18 to 22 samosa pastry sheets or wrappers
Instructions
1. In a food processor, grind the walnut halves until very fine. Transfer to a bowl and set aside. Add the cleaned mushrooms to the food processor and pulse until they are chopped to about the size of a pea. Set aside separately.
2. Heat the canola oil in a large frying pan or skillet over medium heat. Once hot, add the black mustard, cumin, and nigella seeds.
3. When the seeds begin to pop and wriggle, add the diced onion. Sauté for about 10 minutes, until the onion is soft and beginning to caramelize.
4. Stir in the finely chopped green chiles, grated ginger, and crushed garlic. Cook for another 5 minutes until the onions are a deep golden brown and fragrant.
5. Add the chopped mushrooms to the pan. They will seem to overflow, but will cook down significantly. Gently fold them into the onion mixture.
6. Season with salt and black pepper. Cook for approximately 15 minutes, stirring occasionally, until all the liquid released by the mushrooms has evaporated. The mixture must be dry to avoid soggy samosas.
7. Stir in the ground walnuts and cook for a final 3 minutes.
8. Remove the pan from the heat and allow the filling to cool completely before filling and folding your samosas according to your pastry’s .
Nutritional Information
• Estimated per baked samosa.
• Calories: 135 kcal
• Protein: 3g
• Fat: 9g
• Carbohydrates: 11g
Pro Tips
• Ensure the filling is completely dry before you start folding the samosas. Any excess moisture will result in a soggy pastry.
• Don’t be shy with the seasoning! The flavors will be slightly muted by the pastry, so a well-seasoned, robust filling is key.
• A food processor is your best friend for this recipe, creating a fine, even texture for both the walnuts and mushrooms in seconds.
• Make a double batch and freeze the uncooked samosas. Lay them on a baking sheet to freeze individually, then transfer to a freezer bag. You can bake them directly from frozen, adding a few extra minutes to the cooking time.
FAQ
Q: Is this mushroom samosa recipe vegan
A: The mushroom and walnut filling is 100% vegan. To ensure the entire samosa is vegan, check the ingredients on your samosa pastry sheets, as some brands contain dairy or ghee. Opt for a certified vegan brand.
Q: Can I make these samosas nut-free
A: Yes, for a nut-free version, you can substitute the walnuts with an equal amount of roasted sunflower seeds or pumpkin seeds for a similar texture. Alternatively, you could add crumbled firm tofu or paneer for a different flavor profile.
Q: How do I make these samosas gluten-free
A: To make this recipe gluten-free, simply use certified gluten-free samosa wrappers, which are available at many specialty grocery stores. The savory mushroom and walnut filling is naturally gluten-free.
Q: What is the best way to store and reheat these samosas
A: For best results, freeze the uncooked samosas. Place them on a baking sheet in a single layer until frozen solid, then transfer to a freezer bag for up to 3 months. You can bake them directly from frozen, adding 5-7 minutes to the baking time. Leftover cooked samosas can be refrigerated for 3 days and reheated in an oven or air fryer to restore crispness.
