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.
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:
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.
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.
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.
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.
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
You can make it with just green chili and ginger or just red chili powder and garam masala.
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.
In US crescent rolls are easily available in the refrigerator section of the most grocery store.
More Appetizers
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Crescent Samosa
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.
reeka
Can we make them ahead of time for party and freeze them. and rewarm them in oven after thawed in fridge?
Madhavi
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.
May
The instructions says to add crushed ginger and chili but those ingredients are not listed. How much do you usually add?
Madhavi
Thank you for pointing it out… I updated the ingredient list.
Sujatha. Y v
Very nice
Kundana
U r a master chef with master and classic recipes❤️❤️❤️