I love how easy and elegant this recipe is. Instead of folding individual samosas, I simply bake a puff pastry shell and fill it with a fragrant potato mixture that’s bursting with Indian spices. It’s flaky, savory, and slightly tangy from the lime juice. Plus, I can serve it warm or at room temperature, which makes it perfect for entertaining. It’s the kind of dish that feels fancy without being fussy.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 puff pastry dough
Potato Filling – 5 large potatoes boiled and peeled 1 tbsp ghee 1 tsp cumin powder 1 inch ginger minced 2 green chilis chopped 3/4 tsp garam masala powder 3/4 tsp chili powder 1/2 tsp cumin powder 1 tsp turmeric powder 1/2 tsp fennel powder 1 tsp chaat masala optional 1/2 cup green peas frozen 5 tbsp coriander leaves 1/2 lime juice Salt to taste
Serve with – Green chutney, tamarind chutney, yogurt, ketchup
Equipment Stock pot Sauté pan Fork Spatula Rolling Pin Baking tray Baking paper Knife
Directions
I start by preheating the oven to 180℃ and lining a baking tray with baking paper. Then I roll out the puff pastry dough gently into a 9×13-inch rectangle. I trim the edges, leaving an inch border on all four sides, and layer the strips around the edges to create raised sides for the tart shell.
Next, I poke the base of the dough with a fork to prevent it from puffing too much, then bake it for about 18–20 minutes or until it’s golden and crisp. Once baked, I remove it from the oven and use a spoon to gently press down the center, creating a cavity for the filling while keeping the edges raised.
For the filling, I make sure the potatoes are boiled, peeled, and crumbled. In a pan, I heat ghee and add cumin seeds until they start to sizzle. Then I add minced ginger and chopped green chilis, sautéing for a minute until aromatic. I add green peas next and cook them for a couple of minutes on medium heat.
Then I add the chili powder, garam masala, cumin powder, chaat masala, fennel powder, and turmeric. I cook everything together for a minute or two so the spices release their flavors. After that, I add the crumbled potatoes and salt, stirring well until everything is evenly mixed. Finally, I add coriander leaves and lime juice before taking the mixture off the heat to cool slightly.
Once the puff pastry is ready, I spoon the potato mixture into the tart shell and spread it evenly. I drizzle or pipe green chutney, tamarind chutney, yogurt, and ketchup on top for a colorful and flavorful finish. Sometimes I sprinkle chaat masala or sev for extra crunch. Then I cut it into squares and serve it warm or at room temperature with a cup of chai.
Servings and Timing
This recipe makes about 6 to 8 servings. Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes
Variations
I like to switch things up by adding other vegetables like carrots, corn, or bell peppers to the filling. For a cheesier twist, I sometimes mix a little grated paneer or mozzarella into the potato filling. If I want a spicier version, I add an extra green chili or a pinch of crushed red pepper. To make it vegan, I use oil instead of ghee and plant-based yogurt for topping.
Storage/Reheating
I store any leftover tart pieces in an airtight container in the refrigerator for up to 2 days. To reheat, I place them in a preheated oven at 180℃ for 5–7 minutes until warm and crisp again. I avoid the microwave because it can make the puff pastry soggy. The potato filling and baked tart shell can also be made a day in advance and assembled right before serving.
FAQs
Can I use homemade puff pastry instead of store-bought?
Yes, I can definitely use homemade puff pastry—it makes the tart even flakier and more buttery.
What can I substitute for ghee?
I use any neutral oil or even butter if I don’t have ghee on hand.
Can I make this tart ahead of time?
Yes, I often bake the tart shell and make the filling a day ahead, then assemble it fresh before serving.
How do I keep the puff pastry from getting soggy?
I bake it until it’s completely dry and crisp, and I let the filling cool slightly before adding it to the shell.
Can I make this gluten-free?
Yes, by using a gluten-free puff pastry dough available in specialty stores.
What chutneys go best with this tart?
I love using green coriander chutney, tamarind chutney, and sometimes a bit of sweet yogurt for contrast.
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes give it a different but delicious flavor with a hint of sweetness.
Is this tart served hot or cold?
I prefer serving it warm, but it also tastes great at room temperature.
Can I freeze the samosa tart?
I don’t recommend freezing it after baking because puff pastry can lose its texture, but the filling can be frozen separately.
What can I serve with this tart?
I usually serve it with chai or as part of a brunch spread with a green salad or other Indian snacks.
Conclusion
This Samosa Tart is such a fun and flavorful twist on a classic Indian snack. I love how the flaky puff pastry contrasts with the spiced potato filling, and the toppings make it vibrant and irresistible. It’s perfect for parties, tea time, or even a light lunch. Every bite brings the familiar comfort of samosas in an elegant, easy-to-make form that everyone enjoys.
A modern twist on the classic Indian samosa, this open-faced Samosa Tart features flaky puff pastry filled with a spiced mashed potato mixture and topped with colorful chutneys and yogurt. Perfect as a flavorful appetizer or tea-time snack.
Ingredients
1 sheet puff pastry dough
Potato Filling:
5 large potatoes, boiled and peeled
1 tbsp ghee (or oil for vegan option)
1 tsp cumin powder
1 inch ginger, minced
2 green chilis, chopped
3/4 tsp garam masala powder
3/4 tsp chili powder
1/2 tsp cumin powder
1 tsp turmeric powder
1/2 tsp fennel powder
1 tsp chaat masala (optional)
1/2 cup green peas (frozen)
5 tbsp fresh coriander leaves, chopped
Juice of 1/2 lime
Salt, to taste
To Serve:
Green chutney
Tamarind chutney
Yogurt
Ketchup
Optional toppings: extra chaat masala, sev, or coriander leaves
Instructions
Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
Roll out the puff pastry into a 9×13-inch rectangle. Trim the edges and use the trimmings to build a raised border around the tart edges.
Prick the base of the pastry with a fork to prevent over-puffing. Bake for 18–20 minutes until golden and crisp.
Remove from the oven and gently press down the center with a spoon to create a cavity for the filling. Set aside.
For the filling, crumble the boiled potatoes and set aside. Heat ghee in a pan over medium heat and add cumin seeds until they sizzle.
Add minced ginger and chopped green chilis, sautéing for 1 minute. Add green peas and cook for 2 minutes.
Stir in chili powder, garam masala, cumin powder, fennel powder, turmeric, and chaat masala. Mix and cook for 1–2 minutes.
Add the crumbled potatoes and salt, stirring until well combined. Remove from heat and mix in coriander leaves and lime juice.
Spoon the filling into the baked tart shell and spread evenly. Drizzle or pipe chutneys, yogurt, and ketchup on top.
Sprinkle with chaat masala, sev, or coriander leaves for garnish. Cut into squares and serve warm or at room temperature.
Notes
Pressing the tart edges before baking helps maintain the border shape.
Cool the potato filling slightly before adding to the pastry to avoid sogginess.
Use oil instead of ghee and plant-based yogurt for a vegan option.
Add grated paneer or cheese for a richer version.
Store leftovers in the fridge for up to 2 days; reheat in the oven at 180°C to keep it crisp.
The tart shell and filling can be prepared a day ahead and assembled before serving.
Top with fresh coriander and chutneys just before serving for best flavor.
