When the Austrian croissant wedded the Indian samosa, a new creation came up as Croissamosa!

Potatoes- 3 medium
Croissants – 10
Frozen/fresh green peas- 1/2 cup
Carrot- 1, finely chopped
Onion- 1, finely chopped
Ginger-1/2 inch, finely chopped
Garlic pods- 4, finely minced
Green chilies- 1, finely chopped
Cumin seeds- 1/2 tsp
Turmeric powder- 1/2 tsp
Chaat masala powder- 1 tsp
Butter- As needed
Coriander chutney- As needed
Tamarind chutney – As needed
Salt- To taste
Oil- As needed

Method:  Boil the potatoes in a pressure cooker. Remove the skin of the cooked potatoes, mash them, and keep aside. Heat the oil in a pan. Splutter the cumin seeds. Add the chopped onion, ginger, & garlic. Fry until they are slightly brown and the raw smell goes away. Add the green peas and carrot and fry until the veggies soften. Add the turmeric powder, chaat masala powder, & salt. Mix well. To this, add the mashed potatoes and mix well. Cook for another 2-3 mins. Remove from flame. Cut the croissant lengthwise into halve. Generously apply butter on both the sides of the croissant. Spread 1 tsp of the coriander chutney on one side and 1 tsp of tamarind chutney on the other side of the croissant. Stuff the prepared potato mixture into the croissant and garnish with some sev. Repeat the process for the remaining masala and croissants. Serve and enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *