GREEN PEA & GREEN GARLIC MASALA PUFFS WITH CARROT CHUTNEY

Makes 12

The quintessential potato-and-pea samosa filling is well-known, but this mild and fresh-tasting pea-and-green garlic filling is one to try this spring season. Also, unlike traditional samosas, these masala puffs are made with store-bought puff pastry and baked instead of fried for ease. (Make sure you have space in your freezer for baking sheets as the puffs need time there in order to hold their shape in the oven.) They’re best paired with a carrot-tamarind chutney, but you could also try a store-bought cilantro-mint chutney or tomato ketchup. Once baked, you should eat them the same day. Alternatively, you could store the filling in the fridge for a few days and then bake a fresh batch whenever the craving strikes.

CARROT-TAMARIND CHUTNEY

• 2 tablespoons vegetable oil

• 1⁄4 cup onion, finely chopped

• 2 tablespoons green garlic, finely chopped, plus 1 tablespoon for garnish

• 11⁄2 cups carrots, peeled and finely chopped

• 1 teaspoon table salt

• 1 teaspoon freshly ground black pepper

• 1 teaspoon granulated sugar

• 1 tablespoon tamarind paste

• 1⁄4 cup water, plus more if needed

GREEN PEA & GREEN GARLIC MASALA FILLING

• 10 ounces green peas, fresh or frozen

• 1 serrano chile, stem removed

• 1-inch piece fresh ginger, roughly chopped

• 3 tablespoons vegetable oil

• 1 teaspoon cumin seeds

• 2 teaspoons garam masala

• 1 teaspoon table salt

• 2 teaspoons granulated sugar

• 11⁄2 teaspoons toasted fennel seeds, coarsely crushed

• 2 tablespoons green garlic, finely chopped

• 1⁄2 cup fresh or frozen grated coconut

• 2 tablespoons lemon juice

• 1⁄4 cup cilantro, finely chopped

• 1⁄3 cup roasted peanuts, finely chopped

ASSEMBLY

• 3 sheets puff pastry, thawed

• All-purpose flour, for rolling

• 1⁄4 cup heavy cream

• 1 teaspoon granulated sugar

• Microgreens, for garnish (optional) Make the Carrot-Tamarind Chutney: Place a small saucepan on the stove on medium-high heat. Add the vegetable oil. After 30 seconds, add the onions. Saute for 2 minutes. Add the green garlic and saute for another minute. Add the carrots and mix. Add the salt, sugar and tamarind paste. Saute, stirring occasionally, for 6-7 minutes, until carrots are softened.

Puree the mixture with the water in a high-speed blender until smooth. If the mixture seems too thick, add 1-2 additional tablespoons of water. Place chutney in a bowl and let it cool completely. Garnish with 1 tablespoon of green garlic.

Make the Green Pea & Green Garlic Masala filling:

Add the green peas, serrano chile and ginger to a food processor and pulse to make a coarse mixture. You still want some texture so don’t grind it all the way into a paste.

In a large skillet, on medium heat, add the vegetable oil. After 30 seconds, add the cumin seeds and let them crackle, about 20 seconds. Add the green pea mixture and saute for 2 minutes; you want to remove a bit of moisture from the mixture. Add the garam masala, salt, sugar and coarsely crushed fennel seeds, and saute for another 2 minutes.

Finally add the green garlic, coconut, lemon juice, cilantro and peanuts, and saute for another minute. Remove from the heat. Let the mixture cool completely, about 30 minutes.

Assemble: Preheat the oven to 400 degrees. Line two baking sheets with parchment paper and set aside.

Dust flour on a work surface. Place a puff pastry sheet on the surface and dust more flour on the top of the sheet. Roll it out slightly to straighten the creases. If your sheet is a rectangle, roll it into a square. Using a sharp knife, cut into 4 equal squares. Place them on a prepared baking sheet. In a small bowl, combine the heavy cream and sugar. Using a pastry brush, brush the edges of each square with the cream.

Place about 3 tablespoons of the cooled pea mixture onto one half of each square, leaving a 1⁄4-inch border. You want the filling near one corner, so that you can pull the opposite corner over the filling and gently close the pastry to form a triangle. Gently seal the edges using the back of a fork.

Repeat with the remaining 3 squares. Place one of the lined baking sheets in the freezer for 10 minutes. This will help the puffs maintain their shape in the oven.

Meanwhile, repeat all the steps with the remaining 2 puff pastry sheets, placing some more puffs on the baking sheet that’s already in the freezer.

Remove the baking sheets and brush all the puffs with the heavy cream. Use a sharp knife to cut an X through the top layer of pastry for each puff to prevent it from splitting while baking.

Place the sheets in the bottom and middle racks of the oven, and bake for about 30-35 minutes, or until the puffs are golden brown in color. Switch the baking sheets midway through for even baking. Cool completely before serving, garnished with microgreens (optional), alongside the carrot chutney.

Note: The puffs can be stored in an airtight container for up to 1 day. Toast them in a toaster oven or in an oven set to 400 degrees for 4-5 minutes before serving. You can also make fewer puffs, store the pea mixture in an airtight container for up to 3-4 days, and then assemble the remaining puffs when you want to eat them.