Wednesday, June 24, 2009

Fake/Real Samosas- Pillsbury Dough Style

So this one is an adaptation. I was craving samosas, but I really didn't want to have to deep fry anything. So i found out online, that many people use Pillsbury Crescent rolls to make samosas- so here they Fake/Real Samosas.

Fake/Real Samosas
(Vicky tested, Neha/Amy Approved)

1 small onion (half a medium one)
4 cloves garlic
2 cups cooked diced potato (dice/boil in hot water)
1/2 cup peas (more if you'd like)
4 tsp soy sauce
1 tsp curry powder
1/2 tsp cumin
1/4 tsp dried cilantro (or ground coriander)
1/4 tsp freshly grated ginger
1/4 tsp turmeric
1/4 tsp salt
1 dash red pepper flakes
1 tsp water
2 pckgs Pillsbury crescent rolls

1. First saute the onions and garlic on low heat until onions are translucent. Then add the potatoes and peas.

2. In a small bowl combine the soy sauce, curry powder, cumin, coriander powder, ginger, turmeric, salt, red pepper flakes and water. Mix and pour into the potato-pea-onion mixture. Stir to combine and heat through.

3. Your crescent roll comes in 8 triangles, try to roll them out so that the triangles become equilateral triangles. put in about 2-3 Tbsp of filling in the center of each one and close by bringing all three corners to the top and crimping/sealing the edges. This will create the pyramid shape most samosas have.

4. Bake in an oven at 375° for 12-15 minutes. Serve with chutney or just eat alone.

*Note* I personally found that the crescent rolls are a little bit soft for me (you really don't get the same crunch as the fried ones). I'm thinking this will probably be better in puff pastry. That's just a guess...I'll try it out and let you all know.

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