Samosa puff is an easy and healthy way to enjoy this popular Indian potato-stuffed snack without all the hassle of deep-frying. This recipe is vegan, and the pastry is made with puff pastry for a quick and simple appetizer that’s fun to eat and can be prepared in advance.
You can use a storebought frozen pastry to save time, but the homemade dough is just as delicious and is definitely worth the extra effort. These puff samosas can be served warm or at room temperature and pair well with chutneys, like green or tamarind chutney, and even tomato ketchup.
To make the dough, combine flour and salt in a large bowl. Add oil and water to the flour mixture, and stir until a shaggy dough forms. Knead the dough for about 1 minute, and cover it with a damp towel to rest while you prepare the filling.
In a pan, heat ghee over medium-low heat. Once the ghee is hot, add cumin seeds, coriander, and fennel seeds. Let them crackle, then add ginger paste and green chilis. Once the spices are fragrant and a bit toasty, add the peas and cook for about 2-4 minutes, or until they are tender.
Allow the samosa filling to cool completely, and then spread it evenly on one of the thawed puff pastry sheets. With a rolling pin, flatten the dough out slightly to make it wider. Place the samosa filling along the center of the sheet, leaving a little space from all sides. Fold the edges of the pastry over the samosa filling, and press all the edges down firmly to seal. Repeat for the remaining samosa sheets and filling. سمبوسة بف