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Punjabi Samosa Croissant - By Chef Swaroop Kale
A delightful fusion of Indian flavors and French pastry, the Punjabi Samosa Croissant by Chef Swaroop Kale offers a unique twist on the classic samosa.
Ingredients:
• Reduced-Fat Plain Yogurt - 3/4 cup
• Minced Fresh Cilantro - 2 tbsp
• Minced Garlic Clove - 1 no.
• Ground Cumin - ½ tsp
• Dashed Pepper
For samosas:
• Olive Oil - 1 tbsp
• Diced New Potatoes (Well Drained) - 1 can or Diced Cooked Red Potatoes - 3/4 cups
• Canned and Chopped Green Chillies - 1/4 cup
• Minced Garlic Clove - 1 No.
• Curry Powder - 1 tsp
• Dashed Pepper
• Lemon Juice - 1-1/2 tsp
Method:
1. In a large nonstick skillet, heat oil over medium-high heat, sauté potatoes until lightly browned.
2. Add chillies, garlic, curry powder, and pepper; cook and stir for 1 minute.
3. Transfer to a bowl; add lemon juice and coarsely mash.
4. Stir in peas.
5. Unroll crescent dough and separate into 16 triangles.
6. Place 1 tablespoon of potato mixture on the wide end of each triangle; roll up from wide to end.
7. Place 2 inches apart on ungreased baking sheets, point side down; curve to form crescents.
8. Bake until golden brown, 10-12 minutes.
9. Serve with sauce.
Chef Tips:
1. Preheat oven to 375°.
2. For the sauce, mix the first 5 ingredients and refrigerate until serving.
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