Description
Puff Pastry Samosa Chaat is a creative twist on the traditional samosa and chaat. This dish uses puff pastry to create crispy pockets filled with a spicy, flavorful samosa filling, topped with classic chaat ingredients like yogurt, tamarind chutney, and sev. It’s a delightful fusion dish that combines the best of both worlds — crunchy, spicy, tangy, and utterly satisfying.
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 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
- 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 the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Heat the oil in a pan over medium heat. Add the chopped onions and green chilies, sautéing until the onions turn translucent.
- Add the ginger-garlic paste and sauté for another minute until fragrant.
- Mix in the mashed potatoes, cooked peas (if using), cumin powder, coriander powder, turmeric powder, garam masala, and salt. Stir well and cook for 5 minutes. Remove from heat and let it cool slightly. Stir in the fresh cilantro.
- Roll out the puff pastry sheet on a lightly floured surface and cut it into squares (about 4-inch squares or your desired size).
- Spoon a small amount of the samosa filling into the center of each pastry square. Fold the pastry to form a triangle or rectangle, sealing the edges with a fork.
- Place the filled puff pastry on the prepared baking sheet. Brush the tops with a little oil or melted butter.
- Bake the puff pastry samosas in the preheated oven for 12-15 minutes or until golden and crispy.
- Once the samosas are baked and crispy, let them cool for a few minutes.
- To assemble the chaat, place the baked samosas on a serving plate. Drizzle with yogurt, tamarind chutney, and a sprinkle of chaat masala.
- Top with sev, pomegranate seeds (if using), and fresh coriander leaves. Serve immediately and enjoy!
Notes
- You can use store-bought tamarind chutney or make your own by simmering tamarind, sugar, and spices.
- For a spicier version, add some chili powder or extra green chilies to the samosa filling or drizzle with green chutney.
- If you want a lighter version, you can skip the yogurt and tamarind chutney and serve with just the crispy samosas and sev as a savory snack.
- These samosas are best served fresh, but you can make the samosas ahead of time and store them in an airtight container. Reheat in the oven for a crispy texture before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snack
- Method: Baking, Frying
- Cuisine: Indian, Fusion
Nutrition
- Serving Size: 1 samosa
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg