Crescent Roll Samosa Recipe with Spiced Potatoes and Peas

Samosa lovers, please rise. This crescent roll samosa recipe takes everything you love about traditional Indian samosas—the flavorful potato filling, the aromatic spices, the crispy outside—and makes them completely attainable in your own kitchen without the handmade dough or the deep frying. The end result is a lighter, oven-baked samosa that comes together in under 30 minutes.

Love Indian food? Me too (obviously). This Crock Pot Chicken Curry will knock your socks off.

Watch The How-To Video

What's Great About This Crescent Roll Samosa Recipe?

Traditional samosas are deep-fried, with a crisp, flaky crust filled with potatoes, peas, and spices. They’re delicious but fairly time-consuming. This crescent roll version makes the process approachable without sacrificing the nostalgic flavor.

Here’s why it works so well:

• Crescent roll dough is a perfect shortcut. It bakes up golden and puffed, with just the right amount of flakiness.
  
• No deep frying needed. These samosas are baked, making them lighter and less messy. No dumping used oil down the drain (yikes).
  
• Classic flavors. Garam masala, coriander, cumin, turmeric, and chili powder give that quintessential taste you expect from a samosa filling.
  • P.S. If you're like me and have a love of dry spices, this traditional Indian spice box is perfect for organizing them!
    
• Freezer-friendly. Make a batch ahead of time and reheat whenever the craving hits.

Step-by-Step Overview

1. Prep: Take Peas out of the freezer to thaw, preheat oven to 375 degrees F (190°C), and line a baking sheet with parchment.

2. Make the filling: Boil potatoes in salted water until fork-tender (about 8–10 minutes). Drain and lightly mash (leave some chunks for texture). In a large skillet, heat olive oil over medium heat. Add garlic, cumin, turmeric, coriander, garam masala, and chili powder. Stir 30 seconds until fragrant. Add green chilis and peas; cook 2–3 minutes. Stir in the mashed potatoes, lemon juice, salt, and pepper. Cook another minute. Remove from heat and let cool slightly.

3. Assemble the samosas: Unroll crescent dough and separate into triangles. Spoon about 1–1½ tablespoons of filling onto each triangle. Fold over or roll up the dough, pinching edges to seal as best as possible (shape doesn’t need to be perfect. They’ll still taste great!)

4. Bake: Place samosas on a parchment-lined baking sheet. Bake 11–13 minutes, until golden brown and puffed.

5. Make the sauce: While the samosas bake, take a small bowl and combine yogurt, cilantro, garlic, cumin, lemon juice, salt, and pepper. Mix well. Serve and enjoy!

Key Ingredients in This Easy Samosa Recipe

• Crescent rolls: Store-bought dough saves time and gives you that flaky crust without any kneading.
• Potatoes: The heart of the filling, mashed just enough for creaminess but with small chunks for texture.
• Green peas: Add color, sweetness, and a touch of freshness.
• Aromatics: Garlic and green chilis create depth and a bit of heat.
• Spices: Cumin, coriander, turmeric, garam masala, and chili powder are what make this taste like a classic samosa.
• Fresh lemon juice: A splash of acid brightens everything up.
• Greek yogurt dipping sauce: Creamy, cooling, and loaded with cilantro, it balances the warm spices beautifully.

Tips for Success

A few tricks will ensure your crescent roll samosas turn out perfectly every time:

• Keep the dough cold. Crescent roll dough warms up quickly, making it harder to seal. Only take out what you need and keep the rest in the fridge.
  
• Don’t overfill. A tablespoon of filling is plenty. Too much and the dough will burst.
  
• Seal well. Pinch the edges tightly or use a fork to crimp them shut.
  
• Use parchment paper. This prevents sticking and makes cleanup easier.
  
• Serve with sauce. These samosas are good on their own but amazing with yogurt sauce (in recipe card) or mango chutney.

Variations on This Samosa Recipe

One of the best parts of a samosa recipe is how versatile it can be. Once you have the crescent roll hack down, you can fill them with just about anything. Here are some ideas:

• Meat-filled samosas: Add cooked ground beef, chicken, or turkey to the potato mixture for an extra hearty samosa.
• Cheese samosas: Mix in paneer or shredded cheddar for a gooey surprise.
• Vegan samosas: Use plant-based crescent roll dough and swap the yogurt dip for a vegan alternative.
• Breakfast samosas: Try scrambled eggs, cheese, and veggies inside the dough for a morning twist.
• Sweet samosas: Fill with Nutella and bananas or apples and cinnamon for dessert.

What to Serve with Samosas

Samosas are versatile enough to be served as an appetizer, snack, or even part of a meal. Here are a few pairing ideas:

• Mango chutney: Sweet and tangy, it complements the spices beautifully.
• Cilantro yogurt dip: Creamy and refreshing, this balances the heat.
• Cilantro-mint chutney: Fresh and bright, perfect for those who like a lighter dip.
• Masala chai: A warm, spiced tea makes a cozy pairing.
• Mango Lassi: The perfect, cool drink if you're sensitive to spice!
• Rice or salad: Serve a few samosas alongside rice or a green salad for a light lunch. Here's how I make the perfect brown rice.

Storage and Freezer Tips

One of the best things about this recipe is how well it keeps.

• Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer for best texture.
  
• Freezer: Baked samosas freeze beautifully. Just let them cool, then store in a freezer bag. Reheat straight from frozen at 350°F until warm.
  
• Make-ahead: Assemble samosas, then refrigerate before baking. Pop them in the oven when ready to serve.

Frequently Asked Questions (FAQs)

Can I make this samosa recipe spicier?
Yes! Use chopped hot green chilis or add extra chili powder to the filling.

Do I need to fry these samosas?
Nope. This recipe is oven-baked, making it much easier to manage!

Can I make them ahead of time?
Absolutely. Bake and freeze, or refrigerate unbaked samosas for up to a day before baking.

What if I don’t have crescent rolls?
You can use puff pastry or phyllo dough as a substitute, though baking times may vary.

Can I add meat?
Yes. Ground chicken, beef, or turkey can be added to the potato filling, although cooking times may vary depending on the quantity/consistency of meat that you are using.

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