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Easy Crescent Samosa (Indian Style Sandwiches)


Ingredients:

  • 1tablespoon olive oil
  • 1small onion, finely chopped
  • 4garlic cloves, minced
  • 2cups cooked diced potatoes
  • 1cup cooked diced carrot
  • 1⁄2cup canned sweet peas or 1⁄2 cup frozen sweet peas, thawed
  • 5teaspoons soy sauce
  • 1teaspoon curry powder
  • 1⁄2teaspoon cumin
  • 1⁄4teaspoon dried cilantro
  • 1⁄4teaspoon ground ginger
  • 1⁄4teaspoon turmeric
  • 1⁄4teaspoon salt
  • 1dash red pepper flakes
  • 1tablespoon water
  • 2(8 ounce) packages crescent rolls
  • Honey Dipping Sauce
  • 1⁄3cup honey
  • 1tablespoon lemon juice
  • 1tablespoon soy sauce
  • 1tablespoon water
  • 2garlic cloves, crushed
  • 1pinch red pepper flakes

Directions:

  • 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.

Reviews:

  • ErinKate

    Really tasty and very easy for this novice. Only thing – the dough was somewhat hard to work with and my crescents were more like blobs! But they tasted great!

  • Gillian Spence

    Samosas are fanatastic! The crescent roll shell is more akin to an English meat pie than a traditional samosa, but nevertheless is very good. The only thing my family didn’t like was the honey dipping sauce. You’d be better off finding some tamarind paste and making a proper tamarind sauce, or even steak sauce if all else fails.

  • asm333

    My husband and I liked these a lot. My husband ate 12 in one sitting! Thanks for the recipe. We had filling left over that I ate with rice and it was good that way too.

  • Baking Bunny

    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).

  • Sue Lau

    These were very easy to make and had an excellent flavor in the spicing! The dipping sauce was delicious and was as popular as the traditional tamarind and cilantro chutneys. Definitely a keeper. Thanks, Sarafish!

  • SAHS

    Because my family tends to be skeptical of new foods, I offered these up alongside more traditional Indian dishes – and they, at least, were a hit! I cut the honey in the sauce to 1/4 cup and thought it was just about right, not too sweet like some have complained of the 1/3 cup. You do have to make these up quickly – while the dough is still stiff, or they tend to get sort of melty and difficult to handle.

  • Colin C.

    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.

  • Herb-Cat

    These were simple, but the flavor of the filling was rather bland, and the crescent rolls were an odd texture for samosas.

  • Mgnbos

    These were very messy, difficult to form and left us with a lot of leftover filling. We liked the sauce but I don’t forsee we’ll make these again.

  • lmbevin

    These were incredible, tasted exactly like a samosa I had before at a cafe. This is my first samosa recipe I have tried and I’m sticking with this one! I omitted the dried cilantro and used a handful of fresh instead and used canned sweet peas..outstanding!! This will be a favorite in my house. Thanks so much for posting this Sarafish!!

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