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

How to Make It

Step 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.

Step 2

Preheat oven to 400°.

Step 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.

Step 4

To make raita, combine yogurt and remaining ingredients. Serve with samosas.

Ratings & Reviews

ajvinande's Review

November 20, 2013
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!!

downhomegrrl's Review

September 09, 2011

tarapakosta's Review

February 27, 2011
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!!! YUMMY!

Okazehime's Review

October 16, 2010
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.

Jessie123's Review

September 19, 2010
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.

camielle's Review

August 03, 2010
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.