Ingredients Jump to Instructions ↓

  1. 1 can (14-1/2 ounces) diced new potatoes, drained

  2. 1 tablespoon olive oil

  3. 1/4 cup chopped green chilies

  4. 1 cup frozen peas, thawed

  5. 1-1/2 teaspoons lemon juice

  6. 1 teaspoon curry powder Dash pepper

  7. 2 tubes (8 ounces each ) refrigerated reduced-fat crescent rolls SAUCE:

  8. 3/4 cup reduced-fat plain yogurt

  9. 2 tablespoons minced fresh cilantro

  10. 1 garlic clove, minced

  11. 1/2 teaspoon ground cumin Dash pepper

Instructions Jump to Ingredients ↑

  1. In a large nonstick skillet, saute potatoes in oil until lightly browned. Add chilies and garlic; saute 2 minutes longer. Stir in the peas, lemon juice, curry powder and pepper. Transfer to a large bowl and coarsely mash. Separate crescent dough into 16 triangles. Place 1 tablespoon potato mixture on the wide end of each triangle; roll up from wide end. Place point side down 2 in. apart on ungreased baking sheets; curve ends to form crescent shapes. Bake at 375° for 10-12 minutes or until golden brown. Meanwhile, in a small bowl, combine sauce ingredients. Serve with warm samosas. Yield: 16 appetizers (3/4 cup sauce).


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