Description

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

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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.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Baking
Cuisine: Indian Fusion

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 2g
Sodium: 310mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 4g
Protein: 6g
Cholesterol: 10mg