Description
Flaky puff pastry meets spicy, tangy samosa chaat in this bold, modern take on an Indian classic. With crispy pastry bases topped with spiced potato filling, yogurt, chutneys, onions, sev, and fresh herbs, this dish is perfect for parties, festive occasions, or an unforgettable appetizer spread.
Ingredients
Scale
For the Samosa Filling:
- 2 medium potatoes (approx. 300g), boiled and mashed
- 1/2 cup green peas, boiled
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 tsp grated ginger
- 1 tsp chopped green chili
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tsp garam masala
- Salt to taste
- Juice of 1/2 lemon
- Chopped coriander leaves
For the Puff Pastry Base:
- 1 sheet puff pastry (store-bought, thawed)
- 1 tbsp milk (for brushing)
For the Toppings:
- 1/4 cup plain yogurt, whisked
- 2 tbsp green chutney
- 2 tbsp tamarind chutney
- 1/4 cup finely chopped red onions
- 1/4 cup chopped tomatoes
- 2 tbsp nylon sev
- Fresh coriander leaves
- Pomegranate seeds (optional)
Instructions
- Prepare the filling: Heat oil in a pan. Add cumin seeds, ginger, and green chili. Sauté 1 minute. Add turmeric, chili powder, and peas. Stir, then mix in mashed potatoes. Season with salt, garam masala, and lemon juice. Stir in coriander. Cool before using.
- Bake the pastry: Preheat oven to 200°C (390°F). Cut puff pastry into squares/rectangles. Place on parchment-lined tray, prick with fork, brush with milk, and bake 15–18 minutes until puffed and golden. Let cool slightly.
- Assemble the chaat: Press down the centers of pastries gently. Spoon in cooled potato-pea filling. Top with yogurt, green chutney, and tamarind chutney. Sprinkle onions, tomatoes, sev, coriander, and pomegranate seeds.
- Serve immediately: Enjoy warm, flaky pastry topped with refreshing, tangy chaat toppings.
Notes
- Topping ideas: Add feta, cranberry cream cheese drizzle, pickled onions, mint yogurt, or crushed papdi/tortilla chips for variety.
- Tips: Thaw pastry fully but keep cold; prick surface to avoid over-puffing; don’t overload toppings; cool filling before topping.
- Variations: Add grated cheese before baking; use vegan pastry/yogurt for dairy-free; add dates or pumpkin butter for sweet-spicy contrast; use muffin tins for mini tart versions.
- Serving ideas: Serve on a chaat board with toppings in bowls for DIY assembly; pair with pretzels, mini pancakes, or salads.
- Storage: Store pastry and toppings separately in fridge up to 2 days; reheat pastry at 180°C (350°F) for 5–8 minutes; freeze baked pastry separately.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baked + Assembled
- Cuisine: Indian Fusion
Nutrition
- Serving Size: 1 pastry
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 12mg
Keywords: puff pastry samosa chaat, Indian fusion appetizer, modern samosa recipe, baked samosa chaat, party chaat ideas