Easy Crescent Samosa (Indian Style Sandwiches)
photo by A Marsteller
- Ready In:
- 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
Honey Dipping Sauce
- 1⁄3 cup honey
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- 1 tablespoon water
- 2 garlic cloves, crushed
- 1 pinch red pepper flakes
- 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.
Questions & Replies
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My mom made these last night per my suggestion and they turned out pretty good. I think a homemade fried shell would have tasted better, and we ended up dumping the honey sauce because it was too sweet. We may make this again, but would need to find a better dipping sauce (indian restaurants typically have chutney accompanying it so may give that a try).
This was very quick, very simple and just a travesty. I got through one bite because it was mostly just crescent with a bit of flavor from the spicing, Only reason I was able to down a second bite was because of the dipping sauce which was quite excellent.I went over the recipe 3 times to make sure I did it right. I recommend finding a recipe without shortcuts, take the time and make some delicious.
These are pretty good, and it's nice how easy they are to make. The buttery dough tastes quite different than regular samosa dough, but it worked. I added a large pinch of garam masala to the filling mixture, used fresh ginger instead of ground, and skipped the dip and served these with cilantro and mango chutneys instead.
I loved these samosas. The filling was delicious and the honey dipping sauce added just the right amount of sweetness. I didn't have cilantro so I used parsley instead. I didn't like using the crescents, they made the samosa too bready. I would rather use a puff pastry next time, so the filling could shine through a little more.
These were really excellent. Not exactly authentic but a great way to introduce the lovely flavors of India to someone. I did use fresh ginger & cilantro instead of the dried, and cumin seed instead of ground cumin. These samosas were enjoyed by all, inclding my 11 year old nephw who asked that I give his mom the recipe (lol). Thank you SaraFish for sharing the recipe.
RECIPE SUBMITTED BY
I'm a stay home mom of two little boys. My husband is a meat and potatoes kinda guy, my little fellas will eat anything, and I'm a vegetarian. One of my favorite things to do is sit and read a cookbook from cover to cover! My favorite cookbooks are ones with pictures of all the dishes.