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.
Servings: 12 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.
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.