Crescent Samosas Recipe - Cooking Index
Crescent Samosas Recipe - Cooking Index
| Samosas | ||
| 2 tablespoons | 30ml | Olive oil |
| 1 | Garlic clove - minced | |
| 1 | Chopped green chiles - (4 1/2 oz) | |
| 1 | Whole new potatoes - (14 1/2 oz) - drained, diced | |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 | LeSueur Small Early Peas - (15 oz)-- drain | |
| 1 teaspoon | 5ml | Curry powder |
| 1 1/2 teaspoons | 7.5ml | Lemon juice |
| Freshly-ground black pepper - to taste | ||
| 2 | Reduced-fat crescent roll dough - (8 oz ea) | |
| Sauce | ||
| 1 cup | 237ml | Plain yogurt |
| 2 tablespoons | 30ml | Chopped fresh cilantro |
| 1 | Garlic clove - minced | |
| 1/2 teaspoon | 2.5ml | Cumin |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 | Freshly-ground black pepper |
Heat oven to 375 degrees. Heat oil in large skillet over medium heat until hot. Add 1 garlic clove and 4 tablespoons of the chiles; cook and stir 2 minutes. Add potatoes and 1/2 teaspoon salt; cook 8 minutes or until potatoes are light golden brown, stirring frequently. Add peas, curry powder, lemon juice and pepper; cook and stir until thoroughly heated, mashing slightly as mixture cooks.
Separate dough into 16 triangles. Place 2 rounded tablespoons potato mixture on shortest side of each triangle. Roll up, starting at shortest side of triangle, gently wrapping dough around filling and rolling to opposite point. Pinch edges to seal. Place on ungreased large cookie sheet.
Bake at 375 degrees for 15 to 20 minutes or until samosas are golden brown.
Meanwhile, in blender container, combine all sauce ingredients. Cover; blend until smooth. Refrigerate until serving time. Garnish samosas with remaining chiles. Serve warm with sauce.
This recipe yields 16 samosas; 8 servings.
Nutrition Information Per Serving: Serving Size: 1/8 of Recipe; Calories 310; Calories from Fat 120; Total Fat 13 g; Saturated 3 g; Cholesterol 0 mg; Sodium 1030 mg; Total Carbohydrate 39 g; Dietary Fiber 4 g; Sugars 9 g; Protein 8 g.
Dietary Exchanges: 2 1/2 Starch, 2 1/2 Fat or 2 1/2 Carbohydrate, 2 1/2 Fat.
Source:
The Los Angeles Times, 03-06-2002
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