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Home » Appetizers and Snacks » Crescent Samosa

Crescent Samosa

Published: Nov 21, 2021

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Crescent Samosa is the baked version of samosa made with crescent rolls. Buttery crescent is filled with a spicy potato filling and baked till golden crisp. A prefect appetizer for your upcoming party.

crescent samosa served with maggi hot and sweet sauce and chutneys

What is Samosa?

Samosa is very popular North Indian snack where spicy potatoes are filled inside a dough and deep fried till golden brown. Crispy and flaky and absolutely delicious snack which is eaten all across India.

What is Crescent Samosa?

I have used the same filling which goes inside the samosa and baked them in a crescent roll. They don’t have the crispy out as they are not deep fried, but the buttery and soft crescent roll makes up for it.

Very tasty which will be loved by kids and adults.

The same Samosa filling can also be used to make Samosa Grilled Cheese Sandwich.

These Crescent Samosa

  • can be prepped in advance and baked right before serving
  • can be served as appetizers for festivals and party’s
  • makes for a great after school snack for kids

Ingredients:

spicy potato fillinga nd crescent roll in the picture

Crescent Roll – I used Pillsbury original crescent roll, they are available in the refrigerator section in most grocery store

Samosa Filling – made with boiled potato, green chili, ginger, green peas and spices

Hot to make Crescent Samosa?

First lets boil 2 medium potato for the filling. I used my instant pot to boil the potato.

Boiling Russet Potato in the Instant Pot –

1- Add 3 cups of water into the stainless steel insert of the instant pot. Place the washed potato and close the instant pot lid to sealing position.

2 – Press the pressure cook button and adjust the time to 15 minutes.

3- After the 15 minutes is done, wait till the pressure release naturally.

4- When you insert a fork and it goes through easily but the potato doesn’t fall apart, means the potato is cooked right.

Please note that if the size of the potato is little small or big, the cooking time will slightly vary.

russet potato cooked for 15 minutes in the instant pot

Samosa Filling

1 – In a mortar add the fennel seeds and coriander seeds. Crush them till fine powder.

2 – In a skillet, heat oil and add the cumin seeds. After the cumin sizzles add the fennel-coriander powder. Saute for 1 minute. Add crushed ginger and green chili and saute for a minute.

3 – Add the boiled and peeled potatoes, green peas, red chili powder, garam masala and salt. Mix and mash the potato. Cook for few minutes.

4 -Add the amchur powder, mix and check for spice and salt. The mixture should be slightly spicy as they are going to be tucked inside the buttery croissant. If needed add spices accordingly.

If the mixture is too dry, splash some water and cook for couple more minutes.

spice ground and sauteed with boiled potatoes and peas

How to open a Crescent Roll

1- To open the crescent roll, peel the outer paper off and grab the tube at both ends near the tin caps. Now twist in the opposite direction till it pops.

2, 3 & 4 – Roll it out and cut them to 8 pieces around the dots marked.

how to open crescent roll pics

Baking the Crescent Samosa

5 & 6 – Place about 2 tablespoons of the potato mixture on the side which has more space and roll it.

7- Place these rolls on a non greased non stick pan and bake at 375 F for 11-12 minutes.

8 – At 9 minutes, I pulled out the rolls and brushed the top with little oil and placed it back in the oven. That gave the golden brown top for the rolls.

potato filled placed inside the crescent roll and baked till crispy
crescent samosa served with maggi hot and sweet sauce and chutneys

Serving Suggestions:

Serve these crescent samosa with coriander chutney and date chutney. You can also served these with Indian Maggi sweet and spicy tomato Sauce. All these are easily available in Indian stores.

Frequently Asked Questions

What other potato filling can be used?

You can make it with just green chili and ginger or just red chili powder and garam masala.

Can I make these in advance?

Make the filling and put the filling in the roll and place them in the refrigerator up to one day in advance. When ready bake them. These can be made few hours in advance.

Where can I find the crescent rolls?

In US crescent rolls are easily available in the refrigerator section of the most grocery store.

crescent samosa dipped with sweet and spicy maggi sauce

More Appetizers

Chana Chaat

Masala Smashed Potatoes

Masala Corn Toasts

Soya Chunks Manchurian

If you tried this Crescent Samosa, don’t forget to give a star rating below.

For more recipes and to see what’s cooking in my kitchen, follow me on  Facebook, Pinterest and Instagram.

crescent samosa served with maggi hot and sweet sauce and chutneys

Crescent Samosa

Crescent Samosa is the baked version of samosa made with crescent rolls. Buttery crescent is filled with a spicy potato filling and baked till golden crisp.
5 from 3 votes
Print Pin Rate
Course: Appetizer
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 12 crescent samosa
Author: Madhavi

Equipment

  • Oven

Ingredients

  • 1 ½ tubes crescent roll ( I used Phillsbury)
  • 2 medium potato
  • ¼ cup cup frozen green peas, thawed
  • 1 tablespoon chopped ginger
  • 2 green chili, finely chopped ( add 1 if you prefer less spice)
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 2 teaspoon coriander seeds
  • 1 teaspoon garam masala
  • ½ teaspoon red chili powder or to taste
  • 1 teaspoon amchur powder or lemon juice
  • 1 tablespoon oil
  • salt to taste

Instructions

BOILING RUSSET POTATO IN THE INSTANT POT

  • Add 3 cups of water into the stainless steel insert of the instant pot. Place the washed potato and close the instant pot lid to sealing position.
  • Press the pressure cook button and adjust the time to 15 minutes.
  • After the 15 minutes is done, wait till the pressure release naturally. When you insert a fork and it goes through easily but the potato doesn’t fall apart, means the potato is cooked right.

SAMOSA FILLING

  • In a mortar add the fennel seeds and coriander seeds. Crush them till fine powder.
  • In a skillet, heat oil and add the cumin seeds. After the cumin sizzles add the fennel-coriander powder. Saute for 1 minute. Add ginger and green chili and saute for a minute.
  • Add the boiled and peeled potatoes, green peas, red chili powder, garam masala and salt. Mix and mash the potato. Cook for few minutes.
  • Add the amchur powder, mix and check for spice and salt. The mixture should be slightly spicy as they are going to be tucked inside the buttery croissant. If needed add spices accordingly. Also if the mixture is too dry, splash some water and cook for couple more minutes.

HOW TO OPEN A CRESCENT ROLL

  • To open the crescent roll, peel the outer paper off and grab the tube at both ends near the tin caps. Now twist in the opposite direction till it pops.
  • Roll it out and cut them to 8 pieces around the dots marked.

BAKING THE CRESCENT SAMOSA

  • Place about 2 tablespoons of the potato mixture on the side which has more space and roll it.
  • Place these rolls on a non greased non stick pan and bake at 375 F for 11-12 minutes.
  • At 9 minutes, I pulled out the rolls and brushed the top with little oil and placed it back in the oven. That gave the golden brown top for the rolls.
  • Enjoy them warm with sweet and spicy tomato sauce or green and date chutney.

Notes

Amchur powder is dry mango powder. If not available use lemon juice. 
The number of crescent samosa you can make will depend on how much filling you put in. 
Tried this Recipe? Pin it for Later!Mention @MadhusEverydayIndian or tag #MadhusEverydayIndian!

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Reader Interactions

Comments

  1. reeka

    June 22, 2022 at 3:33 pm

    Can we make them ahead of time for party and freeze them. and rewarm them in oven after thawed in fridge?

    Reply
    • Madhavi

      June 22, 2022 at 5:46 pm

      I never froze them, but I think you can definitely do it. Keep an eye while they are in the oven, as they are already cooked the top may get brown faster.

      Reply
  2. May

    December 08, 2021 at 11:22 am

    The instructions says to add crushed ginger and chili but those ingredients are not listed. How much do you usually add?

    Reply
    • Madhavi

      December 08, 2021 at 11:41 am

      Thank you for pointing it out… I updated the ingredient list.

      Reply
  3. Sujatha. Y v

    November 23, 2021 at 2:24 am

    5 stars
    Very nice

    Reply
  4. Kundana

    November 21, 2021 at 10:18 pm

    5 stars
    U r a master chef with master and classic recipes❤️❤️❤️

    Reply

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Hello there, I am Madhavi, welcome to my blog! I share vegetarian, dairy and egg recipes from India and around the world. Hope you enjoy my recipes and Happy Browsing!

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