Monday, July 5, 2010
Spicy Chickpea Samosas
One of the reasons I love Cooking Light magazine is that their light food has fewer calories, but still has plenty of flavor. I'm not going to eat healthy food if it doesn't taste good (lucky for me I think most fruits and vegetables are tasty) and it's great to find yet another satisfying vegetarian dish to add my repertoire. These samosas make an excellent main dish with a vegetable on the side, but would also make a nice appetizer for a small party. Although I measured approximately 2 T. of filling into each samosa, I ended up with 16 samosas instead of 12. The next time I make these I will probably try to get more filling into each one if making it as a main dish for just a few people, but probably not if making them as appetizers for a group. I'd highly recommend using fresh shelled peas if you can find them, which were available at the farmer's market this week.
Spicy Chickpea Samosas with Raita
from Cooking Light, July 2010
makes 12 samosas
1.5 T. canola oil
1/2 c. finely chopped carrot
1/2 c. thinly sliced green onions
2 T. minced peeled fresh ginger
1 T. minced garlic
1 T. tomato paste
1.5 t. toasted cumin seeds
1 t. brown mustard seeds
3/4 t. kosher salt
1/4 t. ground red pepper
1/4 t. freshly ground black pepper
1 c. frozen green peas, thawed (I used fresh shelled peas from the farmer's market)
1 T. water
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1/2 c. chopped fresh cilantro
24 (14x9-inch) sheets frozen phyllo dough, thawed
2 T. butter, melted
3/4 c. plain nonfat Greek yogurt
3/4 c. chopped seeded peeled cucumber
2 T. thinly sliced green onions
2 T. chopped fresh cilantro
2 t. fresh lemon juice
1/4 t. kosher salt
1/4 t. ground cumin
1/8 t. freshly ground black pepper
1. To make samosas, heat oil in a skillet over medium heat. Add carrot; cook 3 minutes, stirring frequently. Add 1/2 c. 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.
2. Preheat oven to 400 degrees F.
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 sheet 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 22 remaining phyllo sheets, cooking spray, filling, and butter. Bake at 400 degrees F for 10 minutes or until crisp and golden.
4. To make raita, combine yogurt and remaining ingredients. Serve with samosas.