CRESCENT SAMOSAS
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
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.
CRESCENT SAMOSAS
Provided by Food Network
Time 50m
Yield 16 samosas; 8 servings
Number Of Ingredients 16
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.;
SAMOSAS AND WRAPPER RECIPE
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
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.
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