These fusion samosas include a vegan mushroom carnitas filling encased in crispy paratha and paired with a spicy consommé for an addictive snack!
The concept of samosas are such an integral part of Indian snack culture and rightfully so because they single handedly helped me survive university. Samosas are often pretty big triangular pastries filled with a savoury filling, often consisting of spiced potatoes, peas, or lentils. They can be deep-fried, baked or air fried.
Though I love all types of samosas, I especially loved samosa chaat which is basically crushed samosas lathered in chickpea curry, tamarind sauce, mint chutney and yogurt. It’s an indulgent snack or can even be considered a meal given it has all the components of a balanced meal – protein, carbs and fibre.
The part that requires more time to make is the samosa crust itself which is why I’m always looking for easier hacks to prepare the crust – you can check out the recipe for my Air Fried Samosas made with spring roll wrappers.
Birria samosas are the perfect fusion snack combining the tender, flavourful Mexican birria meat made with shredded king oyster mushroom and extra firm tofu with the crispy, triangular Indian samosa. Imagine a spiced birria filling wrapped in flaky, golden pastry, making for the most addictive bite!
This recipe is a little longer than my quick recipes but it’s worth it to make get the best flavours when recreating this dish at home. Since it’s vegan, you also don’t have to spend much time stewing the meat but by preparing them the right way, you can maximise on flavour.
Ingredients You Need
- samosa crust – we’ll be using frozen parathas for this recipe. Alternatively, you can use spring roll wrappers too.
- neutral oil for frying
- canned adobo peppers in chipotle sauce – we’re adding this for the base of the birria consommé
- aromatics – dried red chilies (guajillo chiles, deseeded or dried red chilies) white onion, smashed garlic cloves
- seasoning – vegan beef boullion cube
- spices – chili powder, mexican oregano (I used regular), ground cumin, coriander seeds, salt
- herbs – bay leaves add so much flavour and you can use coriander for garnish
For the shredded ‘meat’ carnitas, you would need…
- king oyster mushrooms – these are best to shred!
- extra firm tofu – to add more dimension and add a meaty texture to the dish. You can substitute this with more mushrooms to make this recipe soy free.
- spices – garlic powder, taco seasoning, oregano
- acidity – orange juice or pineapple juice
- dark soy sauce – for colour (not gluten free!)
Gluten free substitutions: Use rice paper instead of instant parathas or spring roll wrappers. You can air fry or pan fry them in oil instead of deep frying them. Use tamari or coconut aminos instead of dark soy sauce – you can also omit it altogether.
Allium free substitutions: Omit onion and garlic. Instead add a pinch of hing (asafoetida).
Vegan Birria Samosas
Ingredients
Birria Broth
- 2 guajillo chiles, deseeded sub 4 dried red chilies
- 1 can adobo peppers in chipotle sauce
- 4 smashed garlic cloves
- 1/2 white onion
- 1 tbsp olive oil
- 2 bay leaves
- 1 tsp chili powder
- 1 tsp mexican oregano
- 1 tsp ground cumin
- 1 tsp coriander seeds
- 1 beef boullion cube
- 3 cups water
- salt to taste
Vegan Mushroom & Tofu Carnitas
- 4 king oyster mushrooms
- 450 g extra firm tofu
- 1 tbsp olive oil
- 1 tsp ground cumin
- 2 tsp dried oregano
- 3 tbsp taco seasoning
- 2 tsp garlic powder
- 1 tbsp dark soy sauce
- 1/2 cup pineapple or orange juice
- bunch cilantro
Garnish
- white onions
- cilantro
- lime wedges
Instructions
- Soak red chilles in warm water for 10 minutes. Blend the chilies, adobo peppers and garlic cloves with some water into a paste.
- Slice white onion into strips.
- Add some olive oil and onions onto a pan. Saute for 1-2 minutes and add in the paste. Saute.
- Add all dry spices and saute for a few minutes. Add water, beef boullion cube and bay leaves – mix well, close the lid and let the broth simmer.
- Shred your king oyster mushrooms with a fork and pull them apart. Drain the excess water from your tofu and grate the blocks.
- To another pan, add some olive oil and add mushrooms. Pan fry them until they release all the water. Then add in your shredded tofu
- Add your spices and seasonings and toss them until they brown and fried. Mix gently so as to not break apart the tofu shreds.
- Then add in dark soy sauce, 4-5 tbsp birria broth, and pineapple juice. Give that a good mix and set that aside. Your 'meat' must be slightly moist.
- Take frozen parathas from the freezer – slice them in half. Roll one half into a cone shape and fill them with 3-4 teaspoons of carnitas filling. Seal the open edge by pressing it tightly with your fingers.
- Repeat for the rest.
- Heat oil in a deep pan over medium heat. Once hot, carefully add the samosas in batches.
- Fry until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.
- Garnish with chopped coriander, white onions and serve warm with birria consommé.
