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Every Indian household is sure to have samosas for any occasion. Whether we were visiting relatives or friends, at a wedding, holidays, celebrations of any kind…. well, you get the point! Samosas everywhere. When I went off to college, my mom used to make dozens and dozens and put them in large zip top bags that I would freeze and microwave them as I was in the mood for them.
My roommates and friends at college also benefited. There were many nights sitting in our common room studying over samosas, sharing heartbreaks or girl talk or just hanging out.
These samosa puffs are a fun twist to the traditional samosas that are usually filled in a cone made of freshly kneaded dough. The girls had fun with the flaky pastry and loved that I kept the filling with the traditional potatoes and peas that they are used to.
From my kitchen to yours, I hope you enjoy these delicious Samosa Puffs!
- 10 sheets of square pastry sheets
- 2 large potatoes, peeled, boiled, and crumbled (not mashed)
- 1/2 c green peas
- 1 Serrano pepper, chopped (adjust to spice level)
- 1 Tbsp ginger, grated or paste
- 1 tsp CHAAT MASALA or AAMCHUR (mango) powder
- 1/2 tsp salt
- 1/2 tsp CUMIN seeds
- 1 tsp CAYENNE pepper (adjust to spice level)
- 1 tsp CUMIN powder
- 1 tsp FENNEL powder
- 1 Tbsp milk
- Heat a nonstick pan on medium flame, and add oil to it.
- Add the cumin seeds and wait for them to sizzle.
- Add in the ginger and Serrano pepper and cook for 30 seconds.
- Add in the peas and cook them for 2-3 minutes.
- When the peas have a bright green color to them, add in the chaat masala, cayenne pepper, cumin powder, and fennel powder. Mix well and let the spices cook for an additional 30 seconds to bloom them and release the flavors.
- Finally, add in the boiled, crumbled potatoes and salt and mix well. Cook for an additional 2-3 minutes.
- Remove from heat and set aside.
- In each pastry square, fill about 1-2 Tbsp of filling in the center.
- Brush the edges with milk and seal tightly. If needed, use a fork to seal the pastry.
- Repeat until all the puff pastry sheets are filled.
- Preheat oven to 400F.
- Brush the Samosa Puffs with more milk on the outside to give it a crisp surface while it bakes.
- Bake for 20 minutes or until golden brown and the pastry has cooked through.
- Remove from oven and let cool for 10 minutes.
- Serve hot with your favorite chutneys!
** If you don't have chaat masala or aamchur powder, you can replace it with equal amounts of lemon juice
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