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Categories: Main courses, Vegetarian

Crescent samosas

Crescent samosas
Todd Rosenberg / Pillsbury

The clock was ticking, the counter space was minimal, and the appliances were something less than state-of-the-art. None of it seemed to faze Gina De Roma as she bustled around her boyfriend's Eagle Rock kitchen, putting the finishing touches on ... Read more

Total time: 1 hour | Makes 16 samosas

Sauce

  • 1 cup plain yogurt
  • 2 tablespoons chopped cilantro
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • Pepper

Step 1Combine the yogurt, cilantro, garlic, cumin, salt and pepper to taste in a blender container until smooth. Cover and refrigerate until serving time.

Samosas

  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 (4-ounce) can chopped green chiles, divided
  • 1 (14 1/2-ounce) can whole new potatoes, drained, diced
  • 1/2 teaspoon salt
  • 1 (15-ounce) can small early peas, drained
  • 1 teaspoon curry powder
  • 1 1/2 teaspoons lemon juice
  • Pepper
  • 2 (8-ounce) cans refrigerated reduced-fat crescent dinner rolls

Step 1Heat the oven to 375 degrees.

Step 2Heat 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.

Step 3Separate 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.

Step 4Bake until the samosas are golden brown, 15 to 20 minutes.

Step 5Garnish the samosas with the remaining chiles and serve warm, with the sauce.

Each serving:
186 calories; 308 mg sodium; 2 mg cholesterol; 7 grams fat; 2 grams saturated fat; 24 grams carbohydrates; 5 grams protein; 1.95 grams fiber.
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