Combine all ingredients for chutney in a blender or food processor and blend until smooth. Book.
In a medium-sized pan or saucepan, heat oil over medium-high heat. Add the cumin seeds and coriander seeds and roast for 1 minute.
Add green peas and add coriander powder, caraway, garlic paste, chili, and turmeric.
Stir in hard-boiled eggs, lemon juice, garam masala, coriander leaves, and red onion. Salt to taste. Mix well. Remove from heat and let the mixture cool for 10 to 15 minutes at room temperature.
Preheat the oven to 400 ° F and line a baking sheet with parchment paper.
Sprinkle all-purpose flour on a board or countertop surface and roll down the puff pastry into two 9-inch squares 1/4 inch thick. Using a sharp knife, divide each square of dough into three equal strips (6 bands in total, each band giving 3 samosas, for a total of 18 samosas). Place 1 tbsp. chilled samosas filling at the top of one of the strips. Fold from the upper left corner down to join the right side and form a triangle. Press firmly on the edges to seal the sides of the samosa and cut the bottom with a sharp knife. Repeat with the rest of the trim.
Place the samosas on the baking sheet and bake for 15 to 20 minutes until golden brown. Serve with tamarind sweet and sour chutney.
