Why You’ll Love This Recipe
Combining the crisp, buttery layers of puff pastry with the familiar warm spices of samosa filling makes this chaat irresistible. The tangy cilantro and tamarind-date chutneys add brightness, while fresh onion, tomato, and sev bring crunch and freshness. It’s a fun and easy appetizer that delivers all the excitement of traditional chaat with minimal fuss and maximum flavor.
Ingredients
2 boxes frozen store-bought puff pastry (each box contains 2 sheets)
5 large boiled potatoes
¾ cup green peas (fresh or frozen)
3 tsp oil
½ tsp cumin seeds
½ tsp fennel seeds
¼ tsp crushed coriander seeds
½ tsp red chili powder
½ tsp coriander-cumin powder
½ tsp amchur powder (dry mango powder)
½ tsp garam masala
¼ tsp turmeric
Salt to taste
½ cup plain flour (for sprinkling)
1 tbsp flour + 3 tbsp water (to make a flour-water paste)
½ cup cilantro chutney
½ cup dates and tamarind chutney
1 medium onion, finely chopped
2 tomatoes, finely chopped
½ cup chopped cilantro
½ cup thin sev
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the samosa masala: Heat oil in a pan. Add cumin seeds, fennel seeds, and crushed coriander seeds. Once fragrant, add boiled potatoes and green peas. Stir in red chili powder, coriander-cumin powder, amchur powder, garam masala, turmeric, and salt. Mix well and cook for a few minutes. Let cool.
- Prepare the puff pastry: Thaw pastry sheets as per package instructions. Sprinkle flour on a surface and roll out each sheet lightly. Cut into desired shapes.
- Fill and seal: Place a spoonful of samosa masala onto the pastry pieces. Seal the edges using the flour-water paste.
- Bake: Preheat oven to 400°F (200°C). Bake puff pastries until golden and crisp, about 20–25 minutes.
- Assemble the chaat: Break baked pastries into pieces on a serving plate. Top with cilantro chutney, dates-tamarind chutney, chopped onion, tomatoes, cilantro, and sev.
- Serve immediately and enjoy!
Servings and timing
- Serves: 8
- Prep time: 30 minutes
- Cook time: 25 minutes
- Total time: 55 minutes
Variations
- Prepare the samosa masala ahead and refrigerate for up to 2 days.
- Add pomegranate seeds for a pop of sweetness and color.
- For extra heat, add chopped green chili to the filling or drizzle spicy chutney during assembly.
- Use homemade puff pastry for a fresher, buttery flavor.
- Substitute sev with crushed papdi or roasted nuts for varied textures.
Storage/Reheating
- Best enjoyed immediately to maintain the contrast of flaky pastry and fresh toppings.
- Leftover samosa filling can be refrigerated for up to 2 days and reused.
- Puff pastry is best fresh; reheating may soften the crispness.
FAQs
Can I make the samosa filling vegan?
Yes, this recipe is naturally vegetarian and vegan if using vegan puff pastry.
Can I freeze assembled samosas before baking?
Yes, freeze on a tray then transfer to a bag. Bake directly from frozen, adding extra baking time.
What chutneys can I use if I don’t have cilantro or tamarind chutney?
You can use mint chutney, yogurt sauce, or even a sweet-spicy ketchup.
Can I use other vegetables in the filling?
Yes, add carrots, peas, or corn for extra color and nutrition.
How do I make sure the puff pastry stays flaky?
Avoid overhandling the dough and bake at a high temperature to get a crisp finish.
Can I prepare this dish ahead of time?
Prepare filling and cut pastry in advance, but bake and assemble just before serving.
What can I substitute for sev?
Roasted nuts or crushed fried snacks can provide similar crunch.
Is this dish spicy?
It has mild to moderate spice that you can adjust with chili powder or chutneys.
Can I use fresh peas instead of frozen?
Yes, fresh peas work well and add a slightly sweeter flavor.
How long can leftover filling be stored?
Keep in the refrigerator up to 2 days in an airtight container.
Conclusion
Flaky Samosa Puff Chaat Explosion is a vibrant and flavorful fusion appetizer that celebrates the best of Indian street food with the ease of puff pastry. Bursting with textures and bold spices, this recipe is perfect for entertaining or anytime you crave a delicious, fun snack. Serve it fresh, topped with chutneys and sev, and enjoy the explosion of tastes in every bite.
Flaky Samosa Puff Chaat Explosion
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking, Sauteing
- Cuisine: Indian Fusion
- Diet: Vegetarian
Description
A vibrant fusion appetizer combining flaky baked puff pastry stuffed with spiced samosa potato filling, topped with tangy chutneys, fresh veggies, and crunchy sev. Perfect for parties or snack time with bold flavors and textures.
Ingredients
2 boxes frozen store-bought puff pastry (each box contains 2 sheets)
5 large boiled potatoes
¾ cup green peas (fresh or frozen)
3 tsp oil
½ tsp cumin seeds
½ tsp fennel seeds
¼ tsp crushed coriander seeds
½ tsp red chili powder
½ tsp coriander-cumin powder
½ tsp amchur powder (dry mango powder)
½ tsp garam masala
¼ tsp turmeric
Salt to taste
½ cup plain flour (for sprinkling)
1 tbsp flour + 3 tbsp water (to make a flour-water paste)
½ cup cilantro chutney
½ cup dates and tamarind chutney
1 medium onion, finely chopped
2 tomatoes, finely chopped
½ cup chopped cilantro
½ cup thin sev
Instructions
- Heat oil in a pan. Add cumin seeds, fennel seeds, and crushed coriander seeds until fragrant.
- Add boiled potatoes and green peas. Stir in red chili powder, coriander-cumin powder, amchur powder, garam masala, turmeric, and salt. Cook a few minutes and let cool.
- Thaw puff pastry sheets per package instructions. Sprinkle flour on surface and roll each sheet lightly. Cut into desired shapes.
- Place spoonfuls of samosa masala on pastry pieces. Seal edges using flour-water paste.
- Preheat oven to 400°F (200°C). Bake puff pastries for 20–25 minutes until golden and crisp.
- Break baked pastries into pieces on a serving plate. Top with cilantro chutney, dates-tamarind chutney, onion, tomatoes, cilantro, and sev.
- Serve immediately and enjoy!
Notes
Prepare samosa masala ahead and refrigerate up to 2 days.
Add pomegranate seeds for sweetness and color.
Add chopped green chili or spicy chutney for extra heat.
Use homemade puff pastry for richer flavor.
Substitute sev with crushed papdi or roasted nuts for texture variation.
Best enjoyed fresh to retain flaky and crunchy textures.
Leftover filling keeps in fridge for 2 days.
Puff pastry softens upon reheating; best fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
