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Spicy Chickpea Samosas with Raita

Photo: Randy Mayor; Styling: Cindy Barr
Yield 12 servings (serving size: 1 samosa and 1 1/2 tablespoons raita)

Ingredients

  • Samosas:
  • 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
  • Raita:
  • 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

Nutrition Information

  • calories 156
  • fat 5.8 g
  • satfat 1.7 g
  • monofat 2.5 g
  • polyfat 1.1 g
  • protein 5 g
  • carbohydrate 21.2 g
  • fiber 2.8 g
  • cholesterol 5 mg
  • iron 1.7 mg
  • sodium 369 mg
  • calcium 41 mg

How to Make It

  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.