If you've never tasted a samosa before, get ready to make this simple yet mouthwatering, quick yet elegant version. To add a little spin to the traditional samosa and to keep the entire process simple, I often use store-bought puff pastries and serve as an appetizer. I change up the filling depending on the time of year and customize with what's in season. For the Fall months, I love to add sweet potatoes, cauliflower, pumpkin, or Winter squashes.
Keep reading for the recipe.
1 pound potato
1 large sweet potato
1 cup cauliflower, cut into small pieces
2 tablespoons oil
1/2 cup onions, chopped
3-4 red chilis
2-3 garlic cloves, crushed
2 teaspoons ginger, chopped
1/2 teaspoon turmeric
1/2 teaspoon cumin seeds, dry-roasted and crushed
Salt according to taste
- Boil regular and sweet potatoes until soft.
- Peel the boiled potatoes and cut into small chickpea-size cubes. Set aside.
- Heat oil. Add onion, ginger, and garlic, and sauté until slightly brown.
- Add red chili, and sauté for a minute. Add cauliflower, and cook for 2-3 minutes; mix potatoes into the mixture. Add turmeric, dry cumin powder, and salt, and mix well. Cook 4-5 minutes, stirring often, until everything is mixed. Add chopped cilantro, if desired.
- If your puff pastry doesn't come flat, then roll out puff pastry to 1/4-inch thickness.
- Using a cookie cutter, cut and decorate pastry dough into desired shapes.
- Spoon the filling into the middle of one piece, and close the pastry with another piece. Repeat for the rest of the filling.
- Individually freeze the uncooked samosas, and proceed to baking.
- Preheat oven to 360ºF. Beat egg, and add 1 teaspoon water. Brush egg wash on prepared samosa.
- Bake 12-15 minutes or until golden.