Spicy Chickpea Samosas with Raita

Spicy Chickpea Samosas with Raita Recipe
Photo: Randy Mayor; Styling: Cindy Barr

Yield:

12 servings (serving size: 1 samosa and 1 1/2 tablespoons raita)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Kathy Kitchens Downie, RD,

July 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note