mini samosa puffs recipe


I was going to a potluck where I knew it would be easier to bring something that could be eaten in a bite, and didn’t require plates, spoons, forks but still wanted to bring something filling since it was around dinner time. I was thinking along the lines of samosas, (always a party hit), and then came up with this recipe since traditional samosas can be a bit tedious to make (plus they are fried!).

It was so easy to make the filling, stuffing and baking these and everyone loved them! Let me know how they turn out if you give it a try 🙂

mini samosa puffs recipe
Recipe Type: appetizer
Cuisine: indian fusion
Author: puja of
Prep time:
Cook time:
Total time:
Serves: 30 puffs
These little samosa bites will be the hit of your party!
  • 2-3 tablespoons grapeseed oil
  • 1/2 teaspoon mustard seeds
  • 2 1/2 ounces chopped onions
  • 1 teaspoon grated ginger
  • 2 1/2 ounces frozen peas
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon red chile powder (optional-for spice level desired)
  • 1/2 teaspoon garam masala
  • 1 teaspoon dried mango powder
  • Kosher salt to taste
  • 2 potatoes, peeled, boiled until soft, and crushed into large lumps
  • 4 tablespoons chopped fresh cilantro leaves
  • 1-2 packages mini phyllo pastry puff shells, thawed
  • monterey jack cheese for garnish
  1. Preheat oven to shells package suggestion, (mine had said 350 F).
  2. Heat the oil in a small nonstick pan. Add the mustard seeds and fry for about ten seconds, or until they begin to splutter.
  3. Add the onion and ginger, and cook for 2 to 3 minutes over medium heat. Add the peas, and stir well. Add the coriander powder, cumin powder, chile powder-if adding, garam masala, mango powder, salt to taste, and a few splashes of water. Cook for 1 to 2 minutes, and then add the potatoes and cook for another 2 to 3 minutes. Taste the mixture and adjust the seasoning as necessary.
  4. Fill shells with potato mixture and a few sprinkles of cheese on each puff. Bake until heated through and cheese melts, about 10 minutes.
  5. Top with fresh cilantro leaves as garnish and serve with a sprinkle of indian green and tamarind chutneys on top or simply serve ketchup on the side if desired.


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