Samosa Puffs

 
uys lets face it making samosa from scratch is a tedious job, one that mostly requires teamwork! Of course I have posted one here and I do make it now and then, but for those unexpected guests or for that terrible samosa craving on a cold rainy day I do follow the easy route with what I call the super market wonder ~ the PUFF PASTRY  (an always present ingredient in my freezer). One thing that we miss here in the US is the luxury of having good Indian food available at any street corner you turn which we used to take so for granted in India. I am sure a few of my readers will identify with that. We used to crave for good samosas and other street food every now and then. Given that it takes a little effort to make your own, I mostly find myself not having the enthu to make it often neither to drive 10 -15 miles every time to the nearest Indian restaurant in the area. Now you probably have had those vegetable puffs (a million times) in possibly each and every single potluck or dinner you have attended so far. This time I wanted to take the same concept and make it a little more presentable and interesting and closer to our beloved Samosa ~ only open faced!

Ingredients: 

Puff pastry sheets ....................... half a pack (I use Pepperidge Farm brand)

Potatoes .................................. 1 large boiled, peeled and cubed small

Green peas ............................... 1/4 cup
Corn ....................................... 1/4 cup (optional)

Cumin seeds ............................. 1 tsp

Fennel seeds ............................. 1/4 tsp

Coriander powder ....................... 1 tsp

Garam masala ........................... 1/4 tsp

Amchur powder .......................... 2 tsp

Salt ......................................... to taste

Turmeric .................................. 1/2 tsp

Red chilli powder ........................ 1/2 or to taste

Oil .......................................... 2 tbsp

Peanuts or chopped cashews ........... 2 tbsp(optional)

Asafoetida ................................. a pinch

Cilantro leaves ............................ 1 tbsp chopped

Thaw the puff pastry sheets for 40 mins or as per the package instructions.

Method:
1. Heat oil in a  pan on medium heat. Add in the cumin, hing and fennel seeds. Let them splutter.

2. Add green chillies. Stir for a minute. Add in the cashews or peanuts and fry till light brown.

3. Add the green peas, turmeric, salt and coriander powder and stir for 2 minutes.

4. Add the potatoes and cook for 4 - 5 minutes. Add the red chilli, garam masala and amchur. Mix and add the cilantro. Remove from heat. Allow the mixture cool down to room temperature.

5. Roll out the pastry sheet in a lightly floured surface in a rectangle. Cut into 3-4  " squares.
6. Put each square into  muffin pan. Prick slightly with a fork to avoid puffing. Add 1 tbsp filling in each cup, pressing lightly. Spray some cooking sparay on top.
7. Bake at 400ºF for about 12 - 15 minutes or until golden  and crispy. Enjout with some ketchup or chutney of your choice.

Notes:
1. You probably are already thinking about it anyway but yes you can use any combination of filling as you like. Feel free to use your imagination.

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