Samosa Triangle for the weekend party!

 Samosa Triangle

Serves 10 to 12 as an appetizer

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Samosa Triangle
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Yum! Helping myself to a piece 🙂

Picture having this fun appetizer- Samosa Triangle served while watching a Bollywood love triangle ! Just the thought of it is making me smile. I promise that the Samosa Triangle is much less complicated 🙂

The triangular samosas are a favorite snack of so many of my friends and family. So I thought why not make it easy by making it into one big triangle using Pillsbury crescent rolls? I was inspired after seeing the Pillsbury crescent roll wreath on their website.

Of course, I wish my Samosa Triangle looked as perfect as their wreath did. I don’t know what it is, but I have always had the hardest time separating the dough into triangles:) In fact I had to roll out some again. May be that is why I ended up with 9 triangles instead of 8 like the package says! So your Samosa triangle will look much better than mine does. You could do 3 on each side and two for the base of the triangle.

I like the taste of the perfectly spiced and  crusty potato and peas that peek through the pastry while baking but if you don’t, you can use 2 packages of the crescent rolls and cover the triangle completely with pastry.

So are you ready to try this fun appetizer this weekend? Here it goes-

For the filling

  • 1 teaspoon oil
  • 1/8 teaspoon anise seed (They are the seeds also used after a meal as a mouth freshener and digestive aid. You may have seen them in Indian restaurants)
  • 1/4 teaspoon cumin seeds
  • 1/2 cup green peas. I used frozen peas, defrosted
  • 1/2 teaspoon grated fresh ginger
  • 1/2 teaspoon grated or finely minced green chili. Do wear gloves when grating green chili.
  • 1/8 teaspoon turmeric powder
  • 2 large Russet baking potatoes, boiled, peeled and cut into about 1/2 inch dice. I add a touch of salt when boiling the potatoes. I feel it brings out their flavor.
  • 2 teaspoons coriander seed powder
  • 1/4 teaspoon amchur (dried mango powder)
  • sea salt to taste

For the covering–

  • 1 package Pillsbury original crescent rolls
  • a pinch of ajwain (carom seeds) optional

To serve-

To make the filling-

  1. Heat the oil in a pan, over medium heat. Turn the heat to low and add the  anise seed and cumin seed and stir for a few seconds until they release their fragrance. Add the green peas ( I add a tiny pinch of sea salt at this point too)and stir them for 2 to 3 minutes.
  2. Add the grated ginger and chili. Stir for a minute and add the turmeric powder. Stir it in the mixture for another minute.
  3. Add the diced potatoes, coriander powder, amchur powder and sea salt to taste. Toss well to coat the potatoes and peas with the seasonings and spices. Remove from heat and let cool.
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The potatoes and peas samosa filling

For the pastry cover-

  1. Defrost the Pillsbury Crescent rolls according to package directions.
  2. Preheat the oven to 375 degrees.
  3. I lined my baking sheet with aluminum foil and lightly greased it with olive oil spray. In hindsight, I would bake it in an oven proof platter so I can serve it fresh out of the oven!
  4. Separate the triangles of the crescent rolls and arrange them so the base of the triangles forms a triangle.  Top with the filling and fold the upper ends of the triangle over it at an angle. Sprinkle the pastry with the ajwain( if using) and lightly press it in. Well, see the pictures below if you promise not to laugh at my inability to separate the triangles:)
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    Crescent roll triangles with bases touching and the potatoes and peas filling.
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    Fold the upper corners of the triangles at an angle

    5. Bake in the preheated oven for 20 to 25 minutes or until the pastry is cooked and golden brown. Serve with the green and sweet chutneys and/or ketchup! Yummy Samosa triangle is ready to be devoured!

Enjoy the weekend!

Sandhya

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