Ingredients:

For the Samosa filling

• 4 boiled potatoes (pressure cooked – 2 whistles)

• ½ cup green peas

• 2 tbsp avocado oil

• 1 ½ tsp cumin seeds

• ½ tsp asafetida

• 1 tsp coriander seeds coarsely crushed

• 2-3 bird green chilies

• ½ tbsp chopped ginger

• 1 tsp hot red chili powder

• 1 tsp chaat masala

• ½ tsp anardana crushed (dried pomegranate seeds)

• ½ tsp amchoor powder (dried mango powder)

• ½ roasted cumin powder

• 1 ½ tsp salt or to taste

• 3 tbsp chopped cilantro

For Samosa tart

• 2 puff pastry sheets (thawed o/n in refrigerator)

• 1-2 tbsp cold water

• Melted butter

Directions:

1) Peel the boiled potatoes and mash it with a masher.

2) In a medium pan, add avocado oil and heat it up on medium flame. Temper with cumin, asafetida and coriander seeds. Let it splutter and then add chopped ginger and green chillies and saute for few seconds.

3) Add peas and half a tsp salt. Cook for a few minutes until the peas are soft and mixed well with the spices.

4) Add red chili powder and saute for a few minutes. Add potatoes to the pan and mix everything well. Now use a masher and mash the potatoes until combined well.

5) Add the remaining spices (chaat masala, anardana crushed, amchoor, roasted cumin powder). Mix well and taste to adjust the salt. Sprinkle thinly chopped fresh cilantro.

Assembly of the tart and the samosa filling

1) Line a large cookie sheet with a parchment paper. Roll out the first pastry sheet and remove all the folds. Make sure the pastry is chilled. Place it on the parchment paper.

2) Add the potato samosa filling on top of it and then roll out the second sheet removing all the folds and place it on top of the samosa filling.

3) Choose a 12-inch dinner plate and cut along using a sharp knife. Using a small bowl (about 2inch) press gently to form a 2-inch impression. Now starting from outwards from the edge, cut 4 quarters of equal size. Next half each quarter and proceed to half those halves. You should have 16 rays.

4) Once the rays have been sliced, carefully lift each ray twist it twice inwards and flatten the end part. Once all the rays have been twisted, use a fork and crimp the end portion.

5) Generously brush with melted butter and chill for 20 mins in the fridge.

6) Preheat oven to 400 degree F. Bake the tart for 23-26 mins until golden brown. Remove from the oven and let it cool and serve with mint chutney.