Ingredients

The following ingredients have 4 Servings
  • 2 X puff pastry sheets (make sure it's vegan)
  • 1.5 tablespoons oil (I used avocado oil)
  • 3/4 teaspoon cumin seeds
  • 3/4 teaspoon fennel seeds
  • 1 teaspoon crushed coriander seeds
  • 1 green chili (skip to avoid extra heat)
  • generous pinch of hing (also known as asafoetida)
  • 4 medium potatoes (400 grams, boiled)
  • 1/4 cup green peas
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon amchur (also known as dried mango powder)
  • 1/4 teaspoon red chili powder
  • 1 teaspoon salt (or to taste)
  • 4 tablespoons water
  • 2 tablespoon flour

Instruction

  • Thaw puff pastry sheets according to instructions on the package.
  • Pre heat oven to 400 F degrees and line a baking sheet with parchment paper or silione mat. Set aside.
  • Heat oil in a pan on medium heat. Once the oil is hot, add cumin seeds, fennel seeds and crushed coriander seeds. Saute for few seconds till the seeds sizzle.
  • Add green chili, hing and saute for few seconds.
  • Add the boiled potatoes and green peas and mix well.
  • Now add all the spices- coriander powder, garam masala, amchur and red chili powder. Also add the salt.
  • Mash everything well using a potato masher or a fork. Remove pan from heat and set aside.
  • Unroll the thawed puff pastry sheet. Roll it using a rolling pin to form a rectangle.
  • Mix some flour with water to form a paste and set it aside- we will use this to seal the samosa.
  • Cut each puff pastry sheet into 4 large circles - around 5 inches in diameter each. Preserve the remaining dough left after cutting out the circles and roll it again and cut circles till all is used.
  • Cut each circle into 2 parts. Now take one half of the circle and apply water-flour paste on the straight side of the circle.
  • Fold from one side, as shown in the picture above. Now fold the other side bringing it on top of the first fold to form a cone.
  • Fill the cone with the prepared potato stuffing, use around 1-2 teaspoons of the filling and remember to not overfill.
  • Pinch to seal the samosa. Use the water-flour paste here as well, that would make sure the samosa wouldn't open in the oven. Prepare all samosas in similar way.
  • Place all the prepared samosas on a baking sheet. You should get 18-20 samosas out of the 2 puff pastry sheets.
  • Bake at 400 F degrees for 20 minutes or till nice golden brown. Serve puff pastry samosa with chutney of your choice!