Boil water with salt and add soya chunks. Turn off heat, cover, and let sit for 15 minutes.

Drain the soya chunks and let them cool.

Mince mushrooms and cooked soya chunks in a food processor until well mixed.

Heat oil in a pan, add fennel seeds, chopped onions, and green chili. Sauté until golden brown.

Add crumbled paneer and the mushroom-soya mix to the pan.

Sprinkle salt and cook until the water has evaporated.

Add black pepper, Kashmiri chili powder, turmeric, coriander powder, garam masala, and chaat powder. Mix well and cook until completely dry.

Remove the mixture from heat and let it cool completely.

Place one sheet of spring roll pastry vertically on a work surface.

Place a spoonful of the stuffing on the sheet and fold into triangles.

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

Repeat with remaining sheets and filling.

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

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

Gently slide 2-3 samosas into the hot oil. Do not overcrowd.

Fry until golden brown and cooked evenly.

Remove with a slotted spoon and drain excess oil.

Place samosas on oil absorbent paper to drain completely.

Serve hot with chutney.