Crescent Samosas Recipes

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CRESCENT SAMOSAS



Crescent Samosas image

Provided by Food Network

Time 50m

Yield 16 samosas; 8 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 garlic clove, minced
1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
1 (14 1/2-oz.) can whole new potatoes, drained, diced
1/2 teaspoon salt
1 (15-oz.) can LeSueur Very Young Small Early Peas, drained
1 teaspoon curry powder
1 1/2 teaspoons lemon juice
Pepper to taste
2 (8-oz.) cans Pillsbury® Refrigerated Reduced Fat Crescent Dinner Rolls
Sauce
1 cup plain yogurt
2 tablespoons chopped fresh cilantro
1/2 teaspoon cumin
1/4 teaspoon salt
Dash pepper

Steps:

  • Heat oven to 375 degrees F. Heat oil in large skillet over medium heat until hot. Add 1 garlic clove and 4 tablespoons of the chiles; cook and stir 2 minutes. Add potatoes and 1/2 teaspoon salt; cook 8 minutes or until potatoes are light golden brown, stirring frequently. Add peas, curry powder, lemon juice and pepper; cook and stir until thoroughly heated, mashing slightly as mixture cooks. Separate dough into 16 triangles. Place 2 rounded tablespoons potato mixture on shortest side of each triangle. Roll up, starting at shortest side of triangle, gently wrapping dough around filling and rolling to opposite point. Pinch edges to seal. Place on ungreased large cookie sheet. Bake at 375 for 15 to 20 minutes or until samosas are golden brown. Meanwhile, in blender container, combine all sauce ingredients. Cover; blend until smooth. Refrigerate until serving time. Garnish samosas with remaining chiles. Serve warm with sauce.;

CRESCENT SAMOSAS



Crescent Samosas image

Tender, buttery crescents surround a delicious filling, making these appetizers a real standout. No one will guess that they're light! -Jennifer Kemp, Grosse Pointe Park, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 16 appetizers (3/4 cup sauce).

Number Of Ingredients 15

3/4 cup reduced-fat plain yogurt
2 tablespoons minced fresh cilantro
1 garlic clove, minced
1/2 teaspoon ground cumin
Dash pepper
SAMOSAS:
1 tablespoon olive oil
1 can (14-1/2 ounces) diced new potatoes, well drained, or 1-3/4 cups diced cooked red potatoes
1/4 cup canned chopped green chiles
1 garlic clove, minced
1 teaspoon curry powder
Dash pepper
1-1/2 teaspoons lemon juice
1 cup frozen peas, thawed
2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls

Steps:

  • Preheat oven to 375°. For sauce, mix first 5 ingredients; refrigerate until serving., In a large nonstick skillet, heat oil over medium-high heat; saute potatoes until lightly browned. Add chiles, garlic, curry powder and pepper; cook and stir 1 minute. Transfer to a bowl; add lemon juice and coarsely mash. Stir in peas., Unroll crescent dough and separate into 16 triangles. Place 1 tablespoon potato mixture on the wide end of each triangle; roll up from wide end. Place 2 in. apart on ungreased baking sheets, point side down; curve to form crescents. , Bake until golden brown, 10-12 minutes. Serve with sauce.

Nutrition Facts : Calories 130 calories, Fat 6g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 305mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

SAMOSAS AND WRAPPER RECIPE



Samosas and Wrapper Recipe image

I adopted this recipe and changed it up a bit to make it more authentic. I lived in India for more than 5 years and I love Indian food. I was really pleased with the outcome of this recipe. This recipe is a bit time consuming, but it's well worth the effort.

Provided by Karen Vandevander

Categories     Sandwiches

Number Of Ingredients 26

FILLING INGREDIENTS
1 Tbsp oil
1/2 c finely chopped onion
2 minced garlic cloves
2 c potatoes, cooked and diced
1/2 c carrots, cooked and diced note: carrots and peas can be substituted with a cup of frozen peas and carrots.
1/2 c frozen peas, thawed
5 tsp soy sauce
1 tsp curry powder
1/2 tsp cumin
1/4 tsp coriander
1/4 tsp ginger
1/4 tsp turmeric, ground
pinch cayenne or red pepper flakes (use to suit your taste for heat.
1 pkg wonton or egg roll wrappers - optional
WRAPPER DOUGH INGREDIENTS
1 c all purpose flour
2 Tbsp vegetable oil (or whatever your prefer)
pinch salt
water for kneading dough
1/4 tsp ajwain - optional (i wouldn't recommend this unless you know what to do with it as it can ruin your entire dish. raw is very bitter and strong...smells a lot like thyme. when fried is less strong and tastes a lot like caraway.)
NOTE:
YOU CAN USE WONTON OR EGG ROLL WRAPPERS INSTEAD OF MAKING YOUR OWN. I'VE DONE THIS AND IT STILL TASTES REALLY GOOD.
sorry no pictures yet...didn't have time to take any before the samosas were eaten. will be making this again and i promise i'll take pictures as i go.
HERE'S A GREAT WEBSITE FOR BUYING INDIAN SPICES AND MUCH MORE...
http://www.ranisworldfoods.com/

Steps:

  • 1. Heat oil in large skillet over medium heat. Add onion and 2 minced garlic cloves; cook and stir about 5 minutes or until onion is tender.
  • 2. Add remaining filling ingredients and cook until potatoes are tender. NOTE: you can substitute fresh carrots and frozen peas with a cup of frozen peas and carrots. I do this instead of dicing and cooking carrots.
  • 3. Season to taste with salt, if desired. Please taste prior to salting. I find no need for additional salt in this filling.
  • 4. You can use wonton or egg roll wrappers to make your samosas or you can make the traditional wrappers. Frying is the same for all. Heat your oil (vegetable, peanut, your choice) to 350 F. Fry samosas for approximately 2 minutes on each side, or until golden brown. I drain my samosas on newspaper covered with paper towels.
  • 5. TO MAKE YOUR OWN SAMOSA WRAPPERS... Mix all ingredients (flour, salt, oil, ajwain) except water. Add water a little at a time, kneading well until you get a soft pliable dough. Roll into a ball, cover with moist cloth and allow dough to rest for 15 minutes.
  • 6. TO MAKE THE SAMOSAS USING YOUR OWN WRAPPERS... Make small balls of dough and roll into a circle 4"-5" diameter. Cut circle in half to make 2 semicircles. Take 1 semicircle, fold like a cone on the straight edge. Use water to seal the seam. Spoon filling into cone and fold the round side over the opening, again using water to seal.

EASY CRESCENT SAMOSA (INDIAN STYLE SANDWICHES)



Easy Crescent Samosa (Indian Style Sandwiches) image

Easy to make baked version of the delicious filled Indian sandwiches. Vegetarian, mild and so simple. Make it spicier if you wish by adding more curry powder or a bit of cayenne. I adapted this from a Pillsbury bake-off winning recipe. Great snack, appetizer, or main dish! Serve with this yummy honey sauce!

Provided by SaraFish

Categories     Lunch/Snacks

Time 25m

Yield 16 samosas

Number Of Ingredients 22

1 tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, minced
2 cups cooked diced potatoes
1 cup cooked diced carrot
1/2 cup canned sweet peas or 1/2 cup frozen sweet peas, thawed
5 teaspoons soy sauce
1 teaspoon curry powder
1/2 teaspoon cumin
1/4 teaspoon dried cilantro
1/4 teaspoon ground ginger
1/4 teaspoon turmeric
1/4 teaspoon salt
1 dash red pepper flakes
1 tablespoon water
2 (8 ounce) packages crescent rolls
1/3 cup honey
1 tablespoon lemon juice
1 tablespoon soy sauce
1 tablespoon water
2 garlic cloves, crushed
1 pinch red pepper flakes

Steps:

  • Saute onion and garlic in oil 5 minutes until onion is soft.
  • Add all other ingredients except crescent rolls.
  • Stir gently over medium heat for several minutes until well incorporated.
  • Set aside.
  • Heat oven to 375°F.
  • Open cans of crescent rolls and unroll the dough.
  • Separate into 4 rectangles and pinch the triangular perforations to seal.
  • Cut each rectangle in half crosswise to make squares (you'll have 8 squares per can of crescent rolls).
  • You may have to coax the dough gently with your hands to make it square and to close up the perforations.
  • Spoon a heaping spoonful of filling in the center of each square and fold over to make a triangle.
  • Pinch the edges to seal.
  • Bake on cookie sheets sprayed with Pam for 12-15 minutes until golden.
  • Cool slightly on rack.
  • Serve warm with Honey Dipping Sauce.
  • Mix sauce well in small bowl.

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CRESCENT SAMOSAS RECIPE - LOS ANGELES TIMES
2002-03-06 Heat the oil in a large skillet over medium-high heat. Add the garlic and 1/4 cup of the chiles; cook and stir 2 minutes. Add the potatoes and the salt; cook until the potatoes are …
From latimes.com
Email [email protected]
Category MAINS, VEGETARIAN
Occupation Assistant City Editor
Total Time 1 hr
  • Combine the yogurt, cilantro, garlic, cumin, salt and pepper to taste in a blender container until smooth. Cover and refrigerate until serving time.
  • Heat the oil in a large skillet over medium-high heat. Add the garlic and 1/4 cup of the chiles; cook and stir 2 minutes. Add the potatoes and the salt; cook until the potatoes are light golden brown, stirring frequently, 8 minutes. Add the peas, curry powder, lemon juice and pepper to taste. Cook and stir until thoroughly heated, mashing slightly as the mixture cooks.
  • Separate the dough into 16 triangles. Place 2 rounded tablespoons of the potato mixture on the shortest side of each triangle. Roll up, starting at the shortest side of the triangle, gently wrapping the dough around the filling and rolling to the opposite point. Pinch the edges to seal. Place the samosas on a baking sheet.


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