Easy Crescent Samosa Indian Style Sandwiches Recipes

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a bowl; coarsely mash.
• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely.
• Cut each pie crust into 8 even triangles. Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking sheet.
• Bake in the preheated oven until samosas are golden brown, about 15 minutes.

Steps:

• Mix together the flour, oil and salt.
• Add a little water, until mixture becomes crumbly.
• Keep adding water, kneading the mixture till it becomes a soft pliable dough.
• Cover with a moist cloth and set aside for 20 minutes.
• Beat dough on a work surface and knead again.
• Cover and set aside.
• FILLING.
• Heat 3 tbsp oil.
• Add ginger, garlic, green chillies and few coriander seeds.
• Stir fry for 1 minute, add onions and saute till light brown.
• Add cilantro (fresh coriander), lemon juice, turmeric, red chili, salt and garam masala.
• Stir fry for 2 minutes.
• Add potatoes.
• Stir fry for 2 minutes.
• Set aside and allow to cool.
• Divide dough into 10 equal portions.
• Use a rolling pin, roll a piece of dough into a 5" oval.
• Cut into 2 halves.
• Run a moist finger along the diameter.
• Roll around finger to make a cone.
• Place a tablespoon of the filling into the cone.
• Seal the third side using a moist finger.
• Deep fry the samosas on low to medium heat until light brown.
• Serve with tomato sauce or any chutney you love.

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.

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.