This recipe is from Cooking Light Magazine (May 2008)
Ingredients
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Samosas:
-
2 1/4 cups baking potato chopped, peeled
-
1 1/2 cups carrot chopped, peeled
-
1 1/2 tablespoons olive oil
-
2 cups onion finely chopped
-
2 1/2 tablespoons fresh ginger minced, peeled
-
1 1/2 tablespoons garlic minced
-
3/4 tsp red pepper crushed
-
1 tbsp ground cumin
-
2 teaspoons ground coriander
-
1 tsp ground cinnamon
-
3/4 tsp salt
-
1/2 tsp freshly ground black pepper
-
1/4 tsp ground turmeric
-
1 1/4 cups frozen green peas thawed
-
1/2 cup fresh cilantro chopped
-
1 tbsp fresh lemon juice
-
16 (18x14-inch) sheets frozen phyllo dough thawed
-
Cooking spray
Raita:
-
1 cup plain low-fat yogurt
-
1/3 cup fresh mint chopped
Recipe Method
1. To prepare samosas, cook
potato and
carrot in boiling water 8 minutes or until tender;
drain. Heat oil in a
wok or
large skillet over medium heat. Add
onion to
pan; cook 10 minutes or until lightly browned, stirring frequently. Add
ginger,
garlic, and
red pepper; cook 2 minutes, stirring frequently.
2. Stir in cumin and next 5 ingredients (through turmeric); cook 15 seconds, stirring constantly. Add potato mixture, peas, cilantro, and juice, stirring well to combine; cool slightly. Place half of filling in a food processor; pulse until coarsely chopped. Spoon chopped filling into a bowl. Repeat procedure with remaining filling.
3. Preheat oven to 350 degrees. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to prevent drying); lightly coat with cooking spray. (A) Fold phyllo sheet in half lengthwise to form an 18x7-inch rectangle.
Spoon about 3 tablespoons filling onto bottom end of rectangle, leaving a 1-inch border. (B) Fold left bottom corner over mixture, forming a triangle; (C and D) keep folding back and forth into a triangle to end of phyllo strip.
4. Tuck edges under triangle; lightly coat seam with cooking spray. Place triangles, seam side down, 2 inches apart on baking sheets coated with cooking spray. Repeat procedure with remaining phyllo, cooking spray, and filling to form 16 samosas.
5. Bake at 350 degrees for 13 minutes with 1 baking sheet on bottom rack and 1 baking sheet on second rack from the top. Rotate baking sheets; bake an additional 12 minutes or until samosas are lightly browned. To prepare raita, combine yogurt and mint. Serve with samosas.
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