Hello World! Today I'm sharing with you on how to make a modern version (aka cheat version) of samosas...vegetable samosa puffs! How many have you have gone to an Indian restaurant and ordered fancy-looking, deep-fried, deliciously-good samosas? Basically everyone who has been to an Indian restaurant...am I right?? If not, I'm going to tell you now that you're ordering your appetizers all wrong.
My sisters and I grew up making real samosas with my mom anytime we had people coming over for dinner and they were SO good. The hot, steamy, crunchy, goodness of samosas is unbeatable. Pair it with a cilantro or sweet tamarind chutney and well, that must be what snack heaven is like.
Since I don't have the help that my mom did (my sisters and I...you're welcome Momma), I resort to making the cheat version samosas...samosa puffs, which are also crazy delicious. They're a flaky goodness filled with the same filling that my mom taught me how to make. Go ahead and serve it with the cilantro or sweet tamarind chutney and you're still in snack heaven!
These vegetable samosa puffs are made with potatoes, carrots, peas, and moong dal for an extra protein boost! More importantly, they're also vegan (just make sure the puff pastries you buy are vegan). You can add any lentils to this. I just prefer moong dal since it's small and gives it a perfect texture with each bite.
So how do you make these??
I made the filling with potatoes, shredded carrots (or carrot sticks), frozen peas, moong dal and yummy spices. Then, take the thawed puff pastries and cut them into 9 piece squares, add the filling, and make them into cute triangles. Don't worry if the edges aren't perfect, you can't tell when you bake them. If you'd like to save some time, you can make the filling ahead of time so all you have to do is make cute triangles out of them.
Go ahead, thaw your puff pastries in the fridge tonight so you can start making vegetable samosa puffs ASAP!
Vegetable Samosa Puffs
- 2 puff pastry sheets
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 inch ginger; chopped
- ¼ cup moong dal; washed
- 1 cup frozen peas; thawed
- 1 large potato; diced
- ½ cup shredded carrots
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- ½ tablespoon garam masala
- ½ juice of lime
- Thaw puff pastry sheets according to package.
- Pre-heat oven at 400°F.
- Heat oil in a large pan. Add cumin seeds until they start popping. Add in ginger and moong dal.
- Add in the peas, potatoes, and salt to the pan. Cover the pan for about 5 minutes while mixing in between and cook until potatoes start to soften. If the mixture starts sticking, you can add a couple of tablespoons of water.
- Add the carrots, turmeric powder, and garam masala and cook for a few more minutes until potatoes are completely cooked.
- Squeeze lime juice and let the mixture cool completely.
- Place thawed puff pastry on an even surface and cut into 9 squares per sheet.*
- Scoop about one tablespoon of the filling onto the puff pastry square and fold at two corners to create a triangle shape. Press edges with a fork and use a knife to cut two slits at the top of the triangle to release air pockets.
- Place samosa puffs onto a baking sheet lined with parchment paper. Spray top of puffs with cooking spray and bake for 15-20 minutes or until golden brown at the top.
- Serve warm or at room temperature with some sweet tamarind chutney and cilantro chutney!