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
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
How to Make It
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.
Preheat oven to 400°.
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.
To make raita, combine yogurt and remaining ingredients. Serve with samosas.
Excellent! Lovely mix of spices. Using phyllo dough can be tricky, but the tasty results are worth it. It was helpful to start watching the oven at around 8 minutes. The raita is great blended. Make it!!
this was just delicious!
My daughters, ages 11 and 9 even ate it!
It was so good my husband ate 4 of them and I had to stop him from going back for more! I had a hard time rolling them but only because I had never used phyllo dough before!!!
Fantastic recipe. It may be a little time consuming at first, but it wouldn't be difficult to put the filling together the day before and keep it in the fridge.
The only alteration I might suggest is to grate the cucumber for the raita. Having small chunks took away from the smoothness. I was unable to find brown mustard seeds so I just used yellow. Everything was ridiculously delicious.
This was a lot of fun to make. It has a very pretty presentation and taste delicious especially with the Raita. I prepped the samosas in the morning and kept them in the fridge until the evening when I baked them, they turned out perfect. I followed the recipe exactly and will be making it again.
I LOVED this recipe! I made this for my parents and they thought it was very gourmet. I didn't make the raita. However, I did make cooking light's carrot soup and i thought it was a nice combo. This is worthy for all guests and celebrations.
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