Meera Sudha’s Vegetarian Recipe for Walnut and Mushroom Samosa | Vegetarian food and drink

samosas are the proverb for parties. It’s what we Indians eat fresh out of a bowl of hot oil, with our hips shaken ready to hit the dance floor at a wedding. This is what my mother used to fry and pile into a pyramid before my father’s fellows came scurrying through the door to dinner. And this is what my husband Hugh and I have made to feed friends at house parties over the years, along with a bowl of ketchup, a bucket full of chilled beer and side helpings of Mariah Carey and Wham!

Walnut and mushroom samosas

This recipe is adapted from my second book, Fresh India. The food processor will chop mushrooms and grind walnuts with ease. Serving suggestion: cilantro sauce.

to equip 10 minutes
cook 1 hour 45 minutes
Make 21

120 grams of walnuts
600 grams of chestnut mushrooms
2 tablespoons of rapeseed oil
Half a teaspoon of mustard seeds
Half a teaspoon of cumin seeds
½ teaspoon nigella seeds
1 large onion
Peeled and cut into cubes
4 large garlic clovespeeled and chopped
2 cm of fresh gingerPeeled and grated
2 green peppersfinely chopped
1 teaspoon sea salt
Half a teaspoon of ground pepper
1 x Packet of Filo Pastry 220gm
(7 leaves)
100 grams of unsalted vegetable buttermelted

Put the walnuts in a food processor, grind them as fine as you can, then put them in a bowl. Chop the mushrooms, add them to the processor, and chop them until they are about the size of a pea and set to one side (alternatively, chop them by hand).

Put the oil in a large frying pan over medium heat and once it gets hot add the mustard, cumin and black seed seeds. When the seeds begin to brown in the hot oil, add the onion and sauté, stirring, for about eight minutes, until soft and beginning to brown.

Add the ginger, garlic and chilies and sauté, stirring, for another five minutes, until the onions look like dark gems. Add the chopped mushrooms—don’t worry if they reach the edge of the pan, as they will reduce in size soon enough. Sauté gently for seven minutes, add salt and pepper, and cook for another 15 minutes or so, until all the liquid has evaporated; There should only be a smaller trace at the bottom of the pan, otherwise you will have soggy samosas. Add the ground walnuts and cook, stirring, for another three minutes, then remove from the heat and allow to cool while you get the samosas ready.

Preheat oven to 220°C (Fan 200°C) / 425°F / Gas 7 and line baking trays with greaseproof paper.

Roll out one sheet of filo dough and place it on a work surface, with one long side facing you. Brush it lightly with melted butter, then put a second layer of goulash on top. Cut the stack of papers in half across the middle from top to bottom, then cut each half horizontally into three, so you end up with six strips of approximately 8cm x 23cm. Make a triangular cone shape at one end of one strip, place 30g of filling inside, then fold the pastry over and over over and over the filling following the original triangular shape. When you get to the end of the strip, stick the last section down using a little bit of melted butter as the glue. Place the samosas on a tray and repeat two more times with the remaining 4 filo sheets. When you get to the seventh and final sheet of filo, cut it in half from top to bottom, brush with butter and place one half on top of the other. Cut it horizontally into three strips as above, fill it with the last of the filling, and fold as before.

Brush both sides of the samosas with the last amount of butter, arrange them on the trays in a single layer and bake for 15 minutes, until golden brown. Served with the sauce of your choice.

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