Samosa filling steps:
Heat oil in a pan on medium. When oil is hot, add hing, cumin seeds and coriander seeds. Let crackle.
Add minced fresh ginger and green chilis. Cook 1 min.
Add boiled, mashed potatoes and green peas to pan. Mix everything together.
Add cumin, red chili and amchoor powders, plus salt, then mix to combine. Once all ingredients are well incorporated, remove pan from heat and add cilantro, mixing well, then let the filling cool.
Samosa puffs steps:
Preheat oven to 400°. Using a 3-inch cookie cutter, cut rounds from puff pastry sheets and place rounds in a greased muffin pan to form pastry cups.
Spoon 1 to 2 T of samosa filling into each puff pastry cup. Brush tops and visible sides of pastry cups with melted butter and bake 18 to 20 min, until cups are golden brown on edges.
Carefully remove baked cups from muffin tin and spoon 2 T of Khalsa Salsa Mango Habanero atop each cup. Serve immediately.
Find out more about Khalsa Salsa, here.