SAEDNEWS: Mushroom samosa is a delicious and popular type of Iranian samosa that resembles pizza samosa in terms of ingredients. This tasty samosa can be served as a complete meal or as an appetizer at gatherings and parties.
Samosa is a delicious dish originating from southern Iran but is now popular throughout the country. Its delightful aroma and flavor are mainly due to the spices and seasonings used in its preparation. Samosa is often a go-to choice for parties and birthdays because it's quick to prepare and relatively affordable, making it a staple at afternoon gatherings and celebrations.
Mushrooms: 200 g
Sausages: 4
Small onion: 1
Potato: 1
Lavash bread: As needed
Tomato paste: 1 tbsp
Salt, black pepper, and oil: As needed
Prepare the Ingredients:
Peel and wash the potato, then dry it with a kitchen towel. Dice it into small cubes and fry it in a pan with hot oil over low heat until golden. While the potatoes are frying, finely chop the onion, dice the sausages slightly larger than the other ingredients, and clean the mushrooms with a damp cloth. Quickly rinse the mushrooms, then dice them.
Fry the Potatoes:
Keep an eye on the potatoes, turning them when golden on one side to fry the other side. Once fried, remove them and set them aside on a plate.
Prepare the Filling:
Sauté the chopped onions in the same pan until golden, then remove and mix them with the fried potatoes. If needed, add more oil to the pan and fry the sausages until browned on both sides. Add them to the potato mixture. Next, sauté the mushrooms in the pan with high heat and a splash of lemon juice to prevent them from releasing too much water. Fry briefly, then add them to the mixture.
Finally, heat a small amount of oil in the pan, add tomato paste, and cook until its raw smell disappears. Mix all the fried ingredients with the paste thoroughly.
Assemble the Samosas:
Cut lavash bread into long, narrow rectangles. Place a spoonful of the filling at one edge and fold the bread into triangles to seal the filling. Repeat until all the filling is used.
Fry the Samosas:
Heat enough oil in a deep pot over low heat to fully submerge the samosas. Fry them until golden and crispy.
This version of samosa is also incredibly flavorful and widely loved in southern Iran. Here's how to make it:
Chicken breast: 2
Small carrot: 1
Celery stalk: 1
Chicken stock cube: 1
Large onions: 2
Bell pepper: 1
Sliced mushrooms: 150 g
Fresh cilantro: 150 g
Tomato paste: 1 tbsp
Ground ginger: 1 tbsp
Turmeric: 1 tsp
Salt: 1 tsp
Black pepper: As needed
Red pepper: As needed
Oil: As needed
Lavash bread: As needed
Cook the Chicken:
Wash the chicken breasts and cook them with a little salt, pepper, turmeric, a chopped onion, a carrot, celery, and a chicken stock cube in water. Simmer until the water is absorbed. Remove from heat, let cool, and shred the chicken (you can use a mixer for shredding).
Prepare the Vegetables:
Slice the remaining onion and sauté in oil. Dice the bell pepper finely, chop the cilantro, and add them to the onions. Add the shredded chicken, ground ginger, and red pepper. Sauté for about 3 minutes. Optionally, add tomato paste for flavor.
Separately, sauté the sliced mushrooms over high heat to avoid excess water, then add them to the chicken mixture.
Assemble the Samosas:
Cut lavash bread into strips measuring about 7x30 cm. Place a spoonful of filling on one edge, fold the bread into triangles, and seal the edges tightly.
Fry the Samosas:
Heat oil in a deep pan and fry the samosas until golden on all sides. Drain excess oil using a slotted spatula and place the samosas in a metal colander to cool slightly. Avoid stacking them to prevent sogginess.
Serve or Store:
Serve samosas warm. To reheat, place them in an oven preheated to 170°C for about 5 minutes. For a healthier version, bake the assembled samosas in the oven at 180°C for 20 minutes, brushing lightly with oil. Use the grill setting in the last 5 minutes for extra crispiness.
