Description
Puff Pastry Samosa Chaat is a delicious Indian-fusion appetizer featuring crispy baked samosas made from flaky puff pastry and a spiced potato and pea filling. Topped with cooling yogurt, tangy tamarind chutney, refreshing green chutney, chopped onions, cilantro, and crunchy sev or crushed papdi, this dish delivers a vibrant medley of flavors and textures inspired by classic Indian street food, perfect for serving as a snack or light meal.
Ingredients
Scale
Pastry and Filling
- 1 sheet frozen puff pastry, thawed
- 2 medium potatoes, boiled and mashed
- 1/2 cup cooked green peas
- 1/2 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1 tablespoon oil
Toppings
- 1/2 cup plain yogurt
- 1/2 cup tamarind chutney
- 1/4 cup green chutney
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons sev (crispy chickpea noodles) or crushed papdi (optional)
Instructions
- Prepare the Filling: In a skillet, heat oil over medium heat. Add cumin seeds and let them sizzle to release their aroma. Stir in the mashed potatoes, cooked green peas, garam masala, ground coriander, chili powder, and salt. Cook the mixture for 3–4 minutes, stirring occasionally, to blend the spices and flavors well. Remove from heat and allow to cool slightly.
- Prepare the Samosas: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut the thawed puff pastry sheet into 9 equal squares. Place a spoonful of the cooled potato and pea filling in the center of each pastry square. Fold each square into a triangle, sealing the edges by pressing them firmly with a fork to prevent the filling from oozing out.
- Bake the Samosas: Arrange the folded samosas on the prepared baking sheet with some space between them. Bake in the preheated oven for 15–20 minutes, or until the puff pastry is golden brown, puffed, and crisp. Remove from oven and let them cool just enough to handle.
- Assemble the Chaat: Slightly break the warm puff pastry samosas into bite-sized pieces and arrange them on a serving plate. Top with dollops of plain yogurt, drizzles of tamarind chutney and green chutney. Sprinkle finely chopped red onions, fresh cilantro, and sev or crushed papdi over the top for added crunch and flavor.
- Serve: Serve the Puff Pastry Samosa Chaat immediately to enjoy the contrast of crispy samosas with cool, tangy, and spicy accompaniments, delivering the authentic taste of Indian street food with a baked twist.
Notes
- You can prepare the samosas ahead of time and reheat them before assembling the chaat to save time.
- Add pomegranate seeds as a garnish for a burst of sweetness and vibrant color that complements the dish beautifully.
- Use homemade or store-bought tamarind and green chutneys based on preference and availability.
- Make sure the filling is cooled before placing it on the puff pastry to prevent sogginess.
