Description

Puff Pastry Samosa Chaat is a delightful fusion snack combining crispy baked puff pastry samosas filled with a flavorful potato and pea mixture, topped with yogurt, tamarind chutney, sev, pomegranate seeds, and chaat masala. This easy-to-make dish offers a perfect blend of textures and tangy, spicy flavors, ideal for serving as an appetizer or street food-inspired treat.

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

1 sheet puff pastry, thawed

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

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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 become translucent and fragrant.
Add ginger-garlic paste: Stir in the ginger-garlic paste and cook for another minute to release the aroma.
Cook filling: Mix in the boiled and mashed potatoes, cooked peas (if using), cumin powder, coriander powder, turmeric powder, garam masala, and salt. Stir everything well and cook the mixture for about 5 minutes. Remove from heat and let it cool slightly. Finally, stir in the fresh chopped cilantro.
Prepare puff pastry: Roll out the thawed puff pastry sheet on a lightly floured surface. Cut into approximately 4-inch squares or your preferred size.
Fill pastry: Spoon a small amount of the samosa filling into the center of each puff pastry square. Fold the pastry to form triangles or rectangles, sealing the edges carefully with a fork to prevent filling leakage.
Arrange on baking sheet: Place the filled pastries on the prepared baking sheet. Lightly brush the tops with oil or melted butter for a golden finish.
Bake pastries: Bake the puff pastry samosas in the preheated oven for 12-15 minutes or until they turn golden brown and crispy.
Cool samosas: Remove the samosas from the oven and let them cool for a few minutes to slightly firm up for handling.
Assemble chaat: Arrange the baked samosas on a serving plate. Drizzle generously with whisked yogurt and tamarind chutney. Sprinkle with chaat masala for extra tang.
Garnish and serve: Top the chaat with sev, pomegranate seeds (if using), and fresh coriander leaves. Serve immediately to enjoy the crisp textures.

Notes

You can adjust the level of green chilies to control the spice in the filling.
Adding peas is optional; omit if not preferred.
Ensure the puff pastry is well thawed before rolling to prevent cracking.
Brush with melted butter instead of oil for richer flavor and deeper color.
Serve chaat immediately after assembling to maintain crispiness.
For a vegan version, substitute yogurt with plant-based yogurt and use oil instead of butter.