Samosa Puffs | Aloo Patties | Puff Pastry Samosa

Craving homemade Samosas, but think they are too cumbersome? Then we have got you covered! These quick and easy melt in your mouth Samosa Puffs have the same authentic spicy potato filling with an amazing flaky and crispy crust!!!

Samosas are one of the most popular and loved Indian snack/appetizer ever. Homemade samosa with a cup of chai is my absolute guilty pleasure. But making samosa at home requires time and patience both and needs advance planning. Then there are times when I just have that sudden urge to have a samosa then and there, that's when I take this delicious shortcut using store-bought puff pastry sheets and make samosa puffs. All that needs to be done is - boil the potatoes, make the samosa filling, assemble, and bake the puffs. It doesn't get easier than this. My kids absolutely love these too. As an added plus, these are vegan (I used Pepperidge farm puff pastry sheets which are vegan). Since they are baked and not deep-fried, I can happily reach for the seconds guilt-free :)))

They make a great addition to your holiday spread or any get together for that matter. Try making it once and I bet you will be hooked. Win-win all the way. So let's get down to making these easy-breezy samosa puffs!!!

Here are some more such delicious snack ideas!!!

Nachos Bhel / Mexican Bhel

Aloo chaat

Butter masala corn chaat

Bhutte ka kees / Grated corn snack

Ingredients

• 1 puff pastry sheet (there are two sheets in a box) - makes about 9 puffs
• 2 large potatoes, scrubbed clean
• 1 medium onion, chopped
• 1-inch ginger, finely chopped
• 1 jalapeño, finely chopped
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds (saunf)
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• ¼ teaspoon dry mango powder or amchur
• ½ teaspoon garam masala
• 1 tablespoon lemon juice
• ¼ cup fresh cilantro or coriander, finely chopped
• 2 tablespoon olive oil + 1 tablespoon more for brushing over puffs
• 1 tablespoon all-purpose flour
• 2 tablespoon water
• salt to taste

Instructions

Prepping the potatoes

1. To boil the potatoes, prick each potato with a toothpick or fork.
2. Add a cup of water in the inner steel insert of the Instant Pot. Place a trivet inside with potatoes on top.
3. Close the lid with the vent in the sealing position.
4. Select the PRESSURE COOK or MANUAL MODE at High for 12 minutes. Note - I used large russet potatoes here. Adjust the time depending on the size of the potatoes (8 minutes for small and 10 minutes for medium ones)
5. Let the pressure release naturally after the pressure-cook cycle is over.
6. Open the lid. Transfer the potatoes in a bowl and let them cool off.
7. Later peel the potatoes and mash using a potato masher or a fork.

Making the aloo masala / spiced potato stuffing

1. Heat oil in a heavy-bottomed pan over medium heat.
2. Once hot, add cumin seeds. Let them sizzle for about 30 seconds.
3. Add ginger and jalapeño. Sauté for a minute or so.
4. Now, add chopped onions. Cook for about 3-4 minutes or till golden brown, stirring often.
5. Stir in fennel seeds (saunf) and all the spices - chili powder, ground cumin, amchur, and garam masala. Mix really well.
6. Add the mashed potatoes and salt. Keep stirring for 5-7 minutes or until spices have nicely blended with potatoes.
7. Stir in lemon juice and chopped cilantro. Turn off the flame.
8. Keep it aside and let this mixture cool completely.

Assembling and baking the puffs

1. Thaw the puff pastry at room temperature for 40 minutes or as per package instructions.
2. In a small bowl, make a paste by mixing flour and water.
3. On a lightly dusted surface, unfold the sheet and cut into 9 equal squares.
4. Roll each square a bit, maintaining the square shape.
5. Place a heaping tablespoon of the prepared mixture on one side of each square.
6. Brush the edges of the puff pastry squares with the flour paste and fold over to form a triangle. Seal by pressing with fingers. Make the remaining puffs similarly.
7. Place the samosa puffs one inch apart on a silicone mat or parchment paper-lined baking tray.
8. Preheat oven to 400 °F.
9. Brush the puffs with olive oil and bake until golden brown and puffed up, about 15-20 minutes. Alternatively, you can air fry at 325 °F for 8 minutes, then turn and air fry for 4 more minutes or till golden brown.
10. Serve warm with ketchup or chutney and chai!!!

Recipe Notes

• You can boil the potatoes in a traditional pressure cooker too. Simply add 2 cups water and place potatoes inside and cook until 3 whistles. Let the pressure release naturally.
• Seal the edges of the puffs nicely so that the seams won’t open during or after baking.
• Use chilies instead of jalapeño to amp up the heat factor.
• The potato stuffing can be prepared beforehand, so you just need to assemble and bake the puffs when ready to use.
• This recipe is highly customizable, you can use a stuffing of your choice instead - spinach-corn-cheese or tandoori paneer or vegetables and so on. Also, you can shape it as per your liking.