Spicy Chickpea Samosas With Raita Recipes

SPICY CHICKPEA SAMOSAS WITH RAITA

Spicy Chickpea Samosas With Raita image

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.

Provided by breezermom

Categories One Dish Meal

Time 55m

Yield 12 serving(s)

Number Of Ingredients 27

Ingredients

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

Steps:

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.

CHICKPEA RAITA

Chickpea Raita image

Half a can of chickpeas left over from the Moroccan-Style Lamb and Carrots gets new life in this raita flavored with toasted cumin and fresh mint. Serve this cool Indian condiment with naan or crisp flatbread; it also tastes great with grilled lamb or chicken.

Provided by Lillian Chou

Time 40m

Yield Makes 1 1/2 cups

Number Of Ingredients 6

Ingredients

1 cup whole-milk plain yogurt
1/2 cup drained canned chickpeas, rinsed
1/2 cup diced (1/3 inch) plum tomato
1/2 teaspoon cumin seed, toasted
2 tablespoons chopped fresh mint (optional)
naan or flatbread

Steps:

Stir together ingredients with 1/4 teaspoon each of salt and pepper and chill, covered, at least 30 minutes and up to 1 day. Season with salt.

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2010-06-08 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, …
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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.
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.

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