Sunday, 17 May 2015


Spicy Indian Samosa Puffs, a variation of Indian samosas with a  healthy twist. Healthy
as they are baked and not deep fried. Super easy and fun to make, these scrumptious samosas are a great party food or snacking at tea time. More so, it is vegetarian.

Samosas as we know are popular Indian street food. Well, you can certainly make the traditional way such as making the dough and deep frying etc etc.. however today's recipe is a bit different and is a real quick fix.

I especially make them for potlucks, or as party starters or even when friends come around. As I use ready frozen puff pastries, only thing that needs cooking is the spicy potato stuffing. Which is also a matter of 5-8 mins.

The stuffing is also made from simple ingredients you will always find in your kitchen pantry. Tasty, fresh, wallet friendly, homemade samosas far better than the store bought ones.

I keep them prepared in advance in the freezer for weeks and bake them just before serving. Perfect as after work or school snacks or even when any unexpected guests arrive.

For Stuffing:

6-8 cooked potatoes peeled and roughly chopped
1/2 cup green peas
peanuts half a handful (optional)
coriander leaves handful, finely chopped
1 teaspoon amchur powder (Dry mango powder)
1 teaspoon roasted cumin and coriander powder(dry roast the seeds and ground them with rolling pin on a wooden base. Store in an airtight container) 

For tempering:
1 tbsp ghee or clarified butter +1 tsp oil
1/5 tsp of Asafoetida/hing
6-7 curry leaves roughly torn
1-2 dried red chillies
2-3 fenugreek seeds
1/4 tsp of whole coriander seeds
1/4 tsp of whole cumin seeds
2-3 green chillies finely chopped
Salt to season


Step 1: In a frying pan or tawa start heating ghee and oil. When the ghee is smoking hot, reduce flame and quickly but carefully add the tempering ingredients in the order mentioned above. Let them splutter.

If using peanuts add them now and sauté until slightly browned.

Step 2: Now add the potatoes and keep frying the potatoes on medium high heat , tossing occasionally, and breaking them further down to small chunks with your spatula.

Step 3: Next add the green peas, keep sautéing the mixture and then add amchur powder (dry mango powder) and roasted spice powder.

Step 4: Garnish with more coriander leaves. Sprinkle some chaat masala and give everything a good but gentle mix. Transfer into a bowl.

Now to make the Samosas you will need:

2 sheets of ready to roll frozen puff pastries, thawed
A fork
baking sheet lined baking tray
Tamarind and date chutney to serve


First of all preheat oven to 200 degrees.

Step 1: Now cut pastry sheets into reasonable squares, and place a few tsp of stuffing in the middle. Do not overfill the pastries.(refer to picture above)

Step 2: Now fold the pastry sheet for the bottom edge to meet the top as shown in step 2 above.

Step 3,4 and 5: pinch the edges on all four sides with your finger tips gently to seal.

Step 5: now press with back of a fork to seal all sides. Repeat with the rest of the pastry sheets and stuffing.(If your pastries start to get too soft place a tray/plate in the fridge and refrigerate your prepared stuffed pastries as you go. Or else do the whole lot and refrigerate for 10 mins.)

Bake in the oven for about 20 mins or until golden and puffed. Remove carefully.

Serve it hot with tamarind and date chutney.

This golden baked samosa puffs were a popular snacking during the world cup season.

You must try once atleast to fall in love!:D


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