Crescent samosas

Time 1 hour
Yields Makes 16 samosas
Crescent samosas



Combine the yogurt, cilantro, garlic, cumin, salt and pepper to taste in a blender container until smooth. Cover and refrigerate until serving time.



Heat the oven to 375 degrees.


Heat the oil in a large skillet over medium-high heat. Add the garlic and 1/4 cup of the chiles; cook and stir 2 minutes. Add the potatoes and the salt; cook until the potatoes are light golden brown, stirring frequently, 8 minutes. Add the peas, curry powder, lemon juice and pepper to taste. Cook and stir until thoroughly heated, mashing slightly as the mixture cooks.


Separate the dough into 16 triangles. Place 2 rounded tablespoons of the potato mixture on the shortest side of each triangle. Roll up, starting at the shortest side of the triangle, gently wrapping the dough around the filling and rolling to the opposite point. Pinch the edges to seal. Place the samosas on a baking sheet.


Bake until the samosas are golden brown, 15 to 20 minutes.


Garnish the samosas with the remaining chiles and serve warm, with the sauce.

Reed Johnson is assistant city editor. In 2018, he rejoined the Los Angeles Times, where he’d previously worked as a feature and arts writer from 2000-14, including four and a half years as the paper’s Latin American culture writer, based in Mexico City. He also has worked as a reporter for the Wall Street Journal, based in São Paulo, Brazil; as managing editor of Zócalo Public Square; and as a reporter for the Detroit News, the L.A. Daily News and the Rochester, N.Y., Times-Union.
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