Name: Baked Cheesy Samosa Puffs
Cook time: 45 minutes
Total time: 1 hour 30 minutes
Yield: Makes 18
Ingredients: 1 lb. russet potatoes (about 2 large), scrubbed; 1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt, plus more; 2 Tbsp. avocado oil or vegetable oil; ½ tsp. cumin seeds; ½ tsp. mustard seeds; ⅛ tsp. asafetida; 1 medium serrano chile or 2 green Thai chiles, finely chopped; 1 1" piece ginger, peeled, finely chopped; 2 Tbsp. ground coriander; ½ tsp. ground turmeric; 6 oz. cheddar, cut into ¼" cubes; 3 Tbsp. coarsely chopped cilantro; 1 Tbsp. plus 1½ tsp. fresh lime juice; 1 tsp. garam masala; 1 tsp. sugar; 2 sheets frozen puff pastry (two 14-oz. packages or one 17.3-oz. package), thawed; All-purpose flour (for dusting); 1 large egg, beaten to blend; Ketchup, green chutney, or hot sauce (for serving)

Samosa Puffs being served on a platter with a chutney dipping sauce.

Photo by Joseph De Leo, Food Styling by Lillian Chou

Snacks are a crucial component of every Diwali party, and these samosa puffs increase the fun factor, with light and crispy pastry encasing a soft, cheesy interior. The cheddar cheese melts into the spiced potato mash once baked. Serve with your choice of hot sauce or green chutney for an added punch. (The green chutney from this chaat recipe is a great option.) Since these baked samosa puffs start with store-bought frozen puff pastry, they’re quite easy to make for a crowd.