Ingredients
3/4 cup reduced-fat plain yogurt2 tablespoons minced fresh cilantro1 garlic clove, minced1/2 teaspoon ground cuminDash pepperSAMOSAS:1 tablespoon olive oil1 can (14-1/2 ounces) diced new potatoes, well drained, or 1-3/4 cups diced cooked red potatoes1/4 cup canned chopped green chiles1 garlic clove, minced1 teaspoon curry powderDash pepper1-1/2 teaspoons lemon juice1 cup frozen peas, thawed2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls
Preparation
Preheat oven to 375°. For sauce, mix first 5 ingredients; refrigerate until serving.
In a large nonstick skillet, heat oil over medium-high heat; saute potatoes until lightly browned. Add chiles, garlic, curry powder and pepper; cook and stir 1 minute. Transfer to a bowl; add lemon juice and coarsely mash. Stir in peas.
Unroll crescent dough and separate into 16 triangles. Place 1 tablespoon potato mixture on the wide end of each triangle; roll up from wide end. Place 2 in. apart on ungreased baking sheets, point side down; curve to form crescents.
Bake until golden brown, 10-12 minutes. Serve with sauce.
