Rating: 5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 6
Kathy Kitchens Downie, RD
Recipe by Cooking Light July 2010

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

156 calories; fat 5.8g; saturated fat 1.7g; mono fat 2.5g; poly fat 1.1g; protein 5g; carbohydrates 21.2g; fiber 2.8g; cholesterol 5mg; iron 1.7mg; sodium 369mg; calcium 41mg.
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