Prep 35 mins
Cook 20 mins
I highly recommend making the samosa filling the morning or night before serving to save time when you actually prepare this meal. Adapted from Cooking Light. This says it serves 12, but if you have teenage boys or people with heartier appetites, they will probably want two each.
- 1 1⁄2 tablespoons canola oil
- 1⁄2 cup carrot, finely chopped
- 1⁄2 cup green onion, thinly sliced
- 2 tablespoons fresh gingerroot, minced peeled
- 1 tablespoon garlic clove, minced
- 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 black pepper, freshly ground
- 1 cup frozen green pea, thawed
- 1 tablespoon water
- 1 (15 ounce) can chickpeas, rinsed and drained (garbanzo beans)
- 1⁄2 cup fresh cilantro, chopped
- 1 tablespoon fresh lemon juice
- 24 sheets frozen phyllo dough, thawed (14 x 9-inch)
- cooking spray
- 2 tablespoons butter, melted
- 3⁄4 cup Greek yogurt, plain nonfat
- 3⁄4 cup cucumber, peeled and grated
- 2 tablespoons green onions, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 2 teaspoons fresh lemon juice
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon ground cumin
- 1⁄8 teaspoon black pepper, freshly ground
- 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.
I used Preema`s pastry sheets, which is 50 per pack. Using all of them.so I got 50 tasty crunchy appetizer's. The Raita was tops!
Made for Lively Lemon Lovelies ZWT #8