Spicy Chickpea Samosas With Raita

“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.”

Ingredients Nutrition


  1. To make samosas, heat oil in a skillet over medium heat. Add carrot; cook 3 minutes, stirring frequently.
  2. Add 1/2 cup onions, ginger, and garlic; cook 1 minute, stirring constantly.
  3. Add tomato paste and next 5 ingredients (through black pepper); cook 1 minute, stirring constantly.
  4. Add peas, water, and chickpeas; cook 1 minute. Remove from heat; stir in cilantro and juice. Cool.
  5. Preheat oven to 400°.
  6. 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.
  7. 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.
  8. Repeat procedure with remaining 22 phyllo sheets, cooking spray, filling, and butter. Bake at 400° for 10 minutes or until crisp and golden.
  9. To make raita, combine yogurt and remaining ingredients. Serve with samosas.

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