Boil water with salt in a saucepan.

Add soy chunks/granules to the boiling water, turn off heat, cover, and let sit for 15 minutes until doubled in size.

Drain the water using a large strainer.

Place the soy chunks/granules in a bowl and set aside to cool.

Mince the mushrooms in a food processor.

Add the cooked soy chunks to the food processor and pulse to mix well.

Set the mushroom and soy mixture aside.

Heat oil in a pan.

Add fennel seeds to the hot oil.

After a few seconds, add chopped onions and green chili.

Sauté until onions are slightly golden.

Add crumbled paneer, mushroom, and soy mix to the pan.

Sprinkle with salt and cook until water has evaporated completely.

Add pepper, Kashmiri chili powder, turmeric, coriander powder, garam masala, and chaat powder; mix well.

Adjust seasonings and cook until the mixture is completely dry.

Remove from heat and let cool completely to room temperature.

Take a spring roll pastry sheet and place it vertically on a work surface.

Place a spoonful of the stuffing and fold the sheet into a triangle.

Seal the samosa by smearing water at the end of the fold.

Repeat with remaining sheets until the filling is used.

Arrange prepared samosas on a board and cover with a damp cloth.

Warm oil in a kadai (wok) for deep frying.

Gently slide 2-3 samosas into the hot oil, being careful not to overcrowd.

Fry evenly until golden brown.

Remove with a slotted spoon, draining excess oil.

Place samosas on oil absorbent paper to drain completely.

Serve with green chutney or date and tamarind chutney.