How to make Mushroom Stuffed Tawa Samosas -

Roasted version of samosa with a delicious stuffing of mushrooms.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Wholewheat Flour, Button Mushrooms (बटन मशरूम)

Cuisine : Punjabi

Course : Snacks and Starters

For more recipes related to Mushroom Stuffed Tawa Samosas checkout Sakharechi Poli, Wholemeal Fresh Dough Thin Crust Pizza, Khaari Poori. You can also find more Snacks and Starters recipes like Perfect French Fries Ludo Corn Brain Kabab Cream Scones

Mushroom Stuffed Tawa Samosas

Mushroom Stuffed Tawa Samosas Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Mushroom Stuffed Tawa Samosas Recipe

  • Wholewheat Flour 3 cups + for dusting

  • Button Mushrooms 15-20 medium

  • Salt to taste

  • Butter 100 grams

  • Ginger grated 1/2 inch piece

  • Green chillies crushed 3

  • Turmeric powder 1/2 teaspoon

  • Carom seeds (ajwain) 1 teaspoon

  • Lemon juice 1 teaspoon

  • Fresh coriander leaves finely chopped 2 tablespoons


Step 1

Mix together flour with salt to taste and knead into a medium soft dough using sufficient water. Keep covered for fifteen to twenty minutes. Heat two tablespoons of butter in a frying pan and add mushrooms.

Step 2

Stir once and add ginger, green chillies, turmeric powder and ajwain. Sprinkle salt to taste and lemon juice. Sauté till mixture turns dry. Add coriander leaves and mix well. Let cool completely. Divide dough into lemon-sized balls. Roll out one thinly and spread a little of the mushroom mixture on one half of the chapati leaving a border of one centimetre.

Step 3

Cover with the other half and press to seal the edges. Apply a little butter and sprinkle some flour and spread a little of the mushroom mixture on one half of this semi-circle. Cover with the other half and seal the rounded edges. (It will finally look like a flat samosa.)

Step 4

Heat a tawa, place the samosa shaped parantha on it and cook on moderate heat. Turn over when one side is done. Turn over again and apply a little melted butter. Shallow fry on low heat till both sides are golden brown. Serve hot with fresh yogurt or pickle.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.