Description
This Puff Pastry Samosa Chaat is a delightful fusion snack combining the crispiness of baked puff pastry samosas filled with a savory spiced potato and pea mixture, topped with cooling yogurt, tangy tamarind chutney, crunchy sev, and fresh garnishes. Perfect for parties or a flavorful appetizer, it offers a delicious twist on traditional Indian chaat with easy-to-make baked samosas.
Ingredients
Scale
For the Samosa Filling
- 1 cup boiled and mashed potatoes
- 1/2 cup cooked peas (optional)
- 1 small onion, finely chopped
- 1-2 green chilies, chopped (adjust to taste)
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- Salt to taste
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon oil
For the Puff Pastry Samosas
- 1 sheet puff pastry, thawed
- Oil or melted butter, for brushing
For Assembling the Chaat
- 1/4 cup tamarind chutney
- 1/4 cup yogurt, whisked
- 1/4 cup sev (crispy chickpea noodles)
- 1 tablespoon pomegranate seeds (optional)
- Chaat masala, for garnish
- Fresh coriander leaves, for garnish
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Sauté Aromatics: Heat the oil in a pan over medium heat. Add the finely chopped onions and green chilies and sauté until the onions turn translucent, about 3-4 minutes.
- Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and cook for another minute until fragrant, ensuring the base flavor develops.
- Prepare Filling: Add the mashed potatoes, cooked peas if using, cumin powder, coriander powder, turmeric powder, garam masala, and salt. Mix well and cook the mixture for 5 minutes to blend flavors. Remove from heat and let it cool slightly, then fold in the fresh chopped cilantro.
- Prepare Puff Pastry: Roll out the thawed puff pastry sheet on a lightly floured surface. Cut it into approximately 4-inch squares or your desired size for bite-sized samosas.
- Fill Pastry Squares: Place a spoonful of the cooled samosa filling into the center of each pastry square. Fold the pastry into a triangle or rectangle shape and seal the edges firmly using a fork to prevent the filling from spilling during baking.
- Arrange on Baking Sheet: Place the filled samosas on the prepared baking sheet spaced apart. Lightly brush the tops with oil or melted butter to aid browning and crispness.
- Bake: Bake the samosas in the preheated oven for 12-15 minutes or until they turn golden brown and crisp.
- Cool Slightly: Allow the baked samosas to cool for a few minutes, making them easier to handle for assembly.
- Assemble Chaat: Arrange the warm samosas on a serving plate. Drizzle them generously with whisked yogurt and tamarind chutney, then sprinkle chaat masala over the top.
- Add Final Toppings: Garnish with crunchy sev, pomegranate seeds if using, and freshly chopped coriander leaves. Serve immediately to enjoy the crisp texture and burst of flavors.
Notes
- You can omit peas if unavailable; the filling will still be flavorful.
- Adjust green chilies according to your heat preference.
- For a vegan version, substitute yogurt with plant-based yogurt and use vegan puff pastry.
- Puff pastry should be well thawed before rolling to prevent cracking.
- Serve immediately after assembling to maintain the crispness of the samosas and sev.
