Why Make This Recipe
Puff Pastry Samosa Chaat is a delightful and modern twist on a beloved Indian snack. This recipe stands out not only for its unique blend of flavors but also for its stunning presentation. The flaky puff pastry combined with a spicy potato and pea filling is a delicious way to enjoy a classic dish. Perfect as a party appetizer or a fun addition to any meal, this chaat offers a burst of flavors with every bite, inviting you and your guests to experience a fusion of textures and tastes.
How to Make Puff Pastry Samosa Chaat
Ingredients
- 2 medium potatoes (approx. 300g), boiled and mashed
- 1/2 cup green peas, boiled
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 tsp grated ginger
- 1 tsp chopped green chili
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tsp garam masala
- Salt to taste
- Juice of 1/2 lemon
- Chopped coriander leaves
- 1 sheet puff pastry (store-bought, thawed)
- 1 tbsp milk (for brushing)
- 1/4 cup plain yogurt, whisked
- 2 tbsp green chutney
- 2 tbsp tamarind chutney
- 1/4 cup finely chopped red onions
- 1/4 cup chopped tomatoes
- 2 tbsp nylon sev
- Fresh coriander leaves
- Pomegranate seeds (optional)
Directions
- Heat oil in a pan over medium heat. Add cumin seeds, ginger, and green chili, and sauté for 1 minute.
- Add turmeric powder, red chili powder, and boiled green peas. Mix well, then stir in the mashed potatoes.
- Season the mixture with salt, garam masala, and lemon juice. Add chopped coriander leaves and mix. Allow the filling to cool before using.
- Preheat the oven to 200°C (390°F). Cut the puff pastry into squares or rectangles.
- Place the pastry pieces on a parchment-lined baking tray. Prick each piece with a fork, brush with milk, and bake for 15–18 minutes until puffed and golden. Let them cool slightly.
- After cooling, gently press down the centers of the pastries. Spoon in the cooled potato and pea filling.
- Top with whisked yogurt, green chutney, and tamarind chutney. Sprinkle with chopped onions, tomatoes, sev, and fresh coriander leaves. Add pomegranate seeds if desired.
- Serve warm and enjoy the flaky pastry topped with refreshing, tangy chaat toppings.
How to Serve Puff Pastry Samosa Chaat
Serve Puff Pastry Samosa Chaat warm for the best experience. These can be delightful as appetizers at a party or a fun snack at any gathering. For an extra touch, consider serving them alongside additional chutneys or a simple salad. Guests can customize their chaat by adding their favorite toppings.
How to Store Puff Pastry Samosa Chaat
If you have leftovers, store the filled samosas in an airtight container in the refrigerator for up to 2 days. It’s best to store the filling and puff pastry separately. Reheat the pastry in the oven for a few minutes to regain crispiness before serving.
Tips to Make Puff Pastry Samosa Chaat
- Ensure the puff pastry is fully thawed before use for even baking.
- Feel free to adjust spices according to your taste. Adding more chili will spice it up, while removing it will make it milder.
- Always cool the filling before placing it in the pastry; this prevents the pastry from getting soggy.
Variation
For a vegetarian version, you can substitute the potatoes with paneer or mixed vegetables. This adds a different texture and flavor profile while keeping the dish vibrant.
FAQs
1. Can I make the filling ahead of time?
Yes! You can prepare the filling a day in advance and store it in the refrigerator. Just make sure to cool it completely before storing.
2. Is puff pastry vegan?
Most store-bought puff pastries contain butter, so they are not vegan. Check the packaging or look for vegan alternatives if needed.
3. Can I freeze the samosas?
Yes, you can freeze the filled pastries. Assemble them, then place them on a tray in the freezer until solid. Transfer to a zip-lock bag, and they can be stored for up to a month. Bake directly from frozen, adding a few extra minutes to the baking time.
Puff Pastry Samosa Chaat
- Total Time: 38 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A delightful and modern twist on a beloved Indian snack, combining flaky puff pastry with a spicy potato and pea filling.
Ingredients
- 2 medium potatoes (approx. 300g), boiled and mashed
- 1/2 cup green peas, boiled
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 tsp grated ginger
- 1 tsp chopped green chili
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tsp garam masala
- Salt to taste
- Juice of 1/2 lemon
- Chopped coriander leaves
- 1 sheet puff pastry (store-bought, thawed)
- 1 tbsp milk (for brushing)
- 1/4 cup plain yogurt, whisked
- 2 tbsp green chutney
- 2 tbsp tamarind chutney
- 1/4 cup finely chopped red onions
- 1/4 cup chopped tomatoes
- 2 tbsp nylon sev
- Fresh coriander leaves
- Pomegranate seeds (optional)
Instructions
- Heat oil in a pan over medium heat. Add cumin seeds, ginger, and green chili, and sauté for 1 minute.
- Add turmeric powder, red chili powder, and boiled green peas. Mix well, then stir in the mashed potatoes.
- Season the mixture with salt, garam masala, and lemon juice. Add chopped coriander leaves and mix. Allow the filling to cool before using.
- Preheat the oven to 200°C (390°F). Cut the puff pastry into squares or rectangles.
- Place the pastry pieces on a parchment-lined baking tray. Prick each piece with a fork, brush with milk, and bake for 15–18 minutes until puffed and golden. Let them cool slightly.
- After cooling, gently press down the centers of the pastries. Spoon in the cooled potato and pea filling.
- Top with whisked yogurt, green chutney, and tamarind chutney. Sprinkle with chopped onions, tomatoes, sev, and fresh coriander leaves. Add pomegranate seeds if desired.
- Serve warm and enjoy the flaky pastry topped with refreshing, tangy chaat toppings.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the pastry in the oven before serving for crispiness.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Indian