Sunday, March 9, 2014

Baked Samosa Puffs

Everyone has a guilty pleasure when it comes to food. And samosa is mine. The crispy fried dough filled with very tasty potato & peas filling to dip into a tangy tamarind or fresh coriander chutney - add a cup of coffee along-with it and it's a perfect cure for a rain or snow-washed mind and soul.

This version is a baked version which I like even better than the deep-dried version taste-wise. Yup, you heard that right. The trick is to using a puff pastry dough instead of a regular all purpose flour dough.

Best part is from the time you crave samosa to the time a plate is in front of you is less than an hour! I used puff pasty wrapper with traditional samosa filling. I love puff pastry and may be that's why I like this version better than the deep-fried one or even a restaurant version for the matter - yes, it's that good!

I wouldn't call it necessarily a healthy version because puff pastry is not a health-food by any means. However it is a quick version and that gets it a lot of points in my books :)

You start off by thawing a packet of puff pastry on your counter for 15mins. I used Trader Joe's artisan pastry which contains 2 rolls. Each roll can make ~5-6 samosas. One packet can make ~10-12 samosas.
Pre-heat oven to 415F.

Prepare potato filling:
1 large russet potato
1 green chili
quarter of a red onion
3 cloves of garlic
handful of peas
1/4tsp turmeric powder
1Tbsp oil
1/4tsp mustard or cumin seeds
salt
While puff pastry is thawing, boil one large russet potato in microwave for 10minutes. I find if you cut potato into 4-5 pieces before microwaving, they cook much more quickly.

Once potato is boiled and cooled to handle, remove the skin and mash them well.

Meanwhile finely chop 1 green chili, quarter of a large onion and 3 garlic cloves. Heat oil in a large pan, add mustard seeds and let them pop. Then add chili, onion and garlic and let cook until onion browns slightly. Then add 1/4tsp turmeric and mashed potatoes and handful of frozen peas. Add salt, mix well. Let cook for a couple minutes and remove from heat. Allow it to cool
Assemble puff pastry:
Remove the rolls from the packet after nearly 15mins and check if they are thawed. If properly thawed they will be cold to touch but pliable - you can unroll them easily. If you can't unroll easily, leave them alone for a few more minutes.
Unroll one roll on a large cutting board or a lightly floured surface. Using a knife split into two stripes length-wise.
Then cut each stripes into 2 or 3 somewhat square shapes.

Add 1 heaped Tbsp of filling into each square like so:
Fold the square into a triangle like so:
Using your finger lightly seal the edges. Or us a fork to make a pattern like so:
Line a baking sheet with aluminium foil or parchment paper. Spread the samosa puffs on baking sheet. If desired, brush with olive oil (will enhance the color of the puffs).

Bake at 415F for 20-25 minutes.

Remove from oven; let cool. Serve with a tamarind or green coriander chutney or any dipping sauce of your choice. Plain old ketchup also works well.

4 comments:

  1. Excellent flaky evening snacks, the name itself is very catchy.

    ReplyDelete
  2. Thanks for the lovely comment, Priya!

    ReplyDelete
  3. Looks really good and tempting.. nice clicks too!!

    ReplyDelete
    Replies
    1. Thanks Hari - these turned out really tasty for a quick hour's work :)

      Delete

Related Posts with Thumbnails

Copyright and Disclaimer

This page and all of its contents is copyright of Prajakta Gudadhe. All rights reserved.

This is a web catalog of the recipes that I have tried and tasted in my kitchen. While these recipes and instructions have worked well for me, please use all the information and the recipes from Ginger and Garlic at your own risk.