Samosa puff is a twist on the regular samosa, but instead of deep-frying it in oil it is baked. This makes it healthier and also allows it to be made ahead of time. It can be served hot or cold and reheated in the microwave or oven. It’s a great way to feed a crowd of people without spending a lot of time in the kitchen. It also works well for a lunch box. The pastry is made from puff pastry which is a gluten-free product and can be purchased pre-made. The samosa filling is made from potatoes, peas, shredded carrots and moong dal. I have added curry leaves and a bit of garam masala powder and amchur powder for flavour. You can vary the amount of spiciness as desired.
To make the samosa filling, heat ghee on low-medium heat. Once heated add fenned seeds, coriander and cumin seeds. Let it crackle for a few minutes. Add the peas and ginger paste. Cook for 2-4 mins. Add the spices- coriander, turmeric, hing and red chilli powder. Mix well. Pour in a lot of water to give it a gravy like consistency. Cook till the water evaporates. The samosa filling will be ready now.
To assemble the samosa puffs, remove the pastry from the freezer and allow it to come to room temperature. Once it is soft enough to handle, cut into 9 squares. Place a spoonful of the potato mixture in the center of each square. Gently fold over and crimp using a fork. Place on a baking tray and brush the top with egg wash to give it a shiny look. Bake for about 18 minutes until it’s golden brown and cooked through. Serve with tomato ketchup and green chutney or sweet chutney. سمبوسة بف