1 sheet of frozen puff pastry (Pepperidge Farms)
2 small potatoes
2 red chillies
2 tsp corriander seeds
1 tsp cumin seeds
1/4 tsp turmeric powder
1/4 tsp asafoetida powder
1 small pod of garlic
1/2 tsp minced ginger
1 tsp oil
1 tsp cilantro leaves
salt to taste
Thaw the puff pastry sheets for 40 mins. The instructions may differ for other brands.
Preheat oven to 400 degrees F.
Boil the potatoes and dice into small cubes. (I just microwaved them in a bowl of water)
Coarsely crush the spices in a mortar and pestle. I happen to love the taste and texture of freshly ground spices. You can use garam masala or finely powder the spices.
Heat 1 tsp oil in a frying pan.
Add the asafoetida powder
Add the spices and fry till fragrant.
Add crushed ginger and garlic.
Add the potatoes, turmeric and salt.
When they are well mixed, add the cilantro leaves and allow to cool in a bowl.
Roll out the pastry sheet till it gets slightly flattened.
Cut into 3 inch squares.
Put each square into an ungreased muffin pan.
Add 1 or 1.5 tsp of filling in each cup
Bake at 400 degrees for about 12 minutes or until golden brown and crispy.
Serve wth condiments of your choice (tomato sauce, chilli sauce, coriander chutney, or tamarind chutney)
One sheet of pastry dough makes about 25 shamosas.
Go to full version of