27 August 2007

Crescent Samosas

Every time Scott and I dine India Palace downtown, we ask ourselves why we don't eat there more often. The atmosphere inside is dark and cozy, the d├ęcor is tasteful, the staff is quiet yet attentive. But, of course, it's the food that shines. Rich vindaloos and masalas, not to mention the samosas and pakoras and nan. Each and every one a real treat, because all are a bit too complicated and intimidating to replicate at home.

And then, I came across a samosa recipe that used Pillsbury crescent rolls. Hmmm! A common Indian street food, samosas are tasty fried pastries filled with an aromatic filling (commonly potatoes and peas). Classic Indian snack. And to boot, this recipe was a wee bit healthier (no frying involved). I couldn't help myself, I had to try them.

These samosas have quite a different texture than the traditional kind, obviously - no crispy fried coating. Instead it's a little puff of softness enclosing the potato/pea mixture. But still satisfying, and if you've never had samosas I recommend this recipe - no need to go to a restaurant and order them, and the flavor is very good. The sauce could use some work, maybe more cilantro? Some mint? Just not the same as the green chutney at an Indian joint, but it does the trick for these.

Crescent samosas


2 Tbsp. olive oil
1 garlic clove, minced
1 can chopped green chiles
1 can whole new potatoes (or 1 large baking potato, parboiled and cubed)
½ tsp. salt
1 (15-oz) can peas, drained (or about a cup of frozen peas, thawed)
1 tsp. curry powder
1 ½ tsp. lemon juice (or more to taste)
Ground black pepper, to taste
2 (8-oz each) cans crescent roll dough

1 c. plain yogurt
2 Tbsp. chopped fresh cilantro
1 garlic clove, minced
½ tsp. cumin
¼ tsp. salt
Ground black pepper, to taste

Heat oven to 375 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 degrees 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.

This recipe yields 16 samosas; 8 servings.

1 comment:

Kate said...

I'm so happy to find this recipe. I adore samosas, but honestly, I knew I'd never make them, particularly fried. I have crescent roll dough on hand, and so I'll whip up a batch of these straight away.