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Ingredients
- 1 1/2 tablespoons canola oil
- 1/2 cup finely chopped carrot
- 1/2 cup thinly sliced green onions
- 2 tablespoons minced peeled fresh ginger
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- 1 1/2 teaspoons cumin seeds
- 1 teaspoon brown mustard seeds
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon freshly ground black pepper
- 1 cup frozen green peas, thawed
- 1 tablespoon water
- 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1/2 cup chopped fresh cilantro
- 1 tablespoon fresh lemon juice
- 24 (14 x 9-inch) sheets frozen phyllo dough, thawed
- Cooking spray
- 2 tablespoons butter, melted
- 3/4 cup plain nonfat Greek yogurt
- 3/4 cup chopped seeded peeled cucumber
- 2 tablespoons thinly sliced green onions
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon freshly ground black pepper
Details
Servings 12
Adapted from myrecipes.com
Preparation
Step 1
1. To make samosas, heat oil in a skillet over medium heat. Add carrot; cook 3 minutes, stirring frequently. Add 1/2 cup onions, ginger, and garlic; cook 1 minute, stirring constantly. Add tomato paste and next 5 ingredients (through black pepper); cook 1 minute, stirring constantly. Add peas, water, and chickpeas; cook 1 minute. Remove from heat; stir in cilantro and juice. Cool.
2. Preheat oven to 400°.
3. Place 1 phyllo sheet on a large work surface (cover remaining dough to keep from drying); coat with cooking spray. Place another phyllo sheet on coated phyllo; coat with cooking spray. Fold layered sheets in half lengthwise. Spoon 2 tablespoons filling onto bottom end of rectangle, leaving a 1-inch border. Fold bottom corner over mixture, forming a triangle; keep folding back and forth into a triangle to end of phyllo strip. Tuck edges under; place seam side down on a baking sheet coated with cooking spray. Brush with melted butter. Repeat procedure with remaining 22 phyllo sheets, cooking spray, filling, and butter. Bake at 400° for 10 minutes or until crisp and golden.
4. To make raita, combine yogurt and remaining ingredients. Serve with samosas.
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