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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To prepare samosas: Cook potato and carrot in boiling water 8 min or til tender. Drain. | 2. Heat oil in wok or large skillet over med heat. Add onion to pan; cook 10 min or til lightly browned, stirring frequently. Add ginger, garlic, and red pepper; cook 2 min, stirring frequently. 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. | 4. Place 1 phyllo sheet on large cutting board or work surface (cover remaining dough with damp towel to prevent drying) ; lightly coat phyllo sheet with cooking spray. Fold phyllo sheet in half lengthwise to form an 18x7 inch rectangle. Spoon about 3 T filling onto bottom of rectangle, leaving a 1 inch border. Fold left bottom corner over mixture, forming a triangle; keep folding back and forth into a triangle to the end of the phyllo strip. Tuck edges under triangle; lightly coat seem with cooking spray. Repeat procedure with remaining phyllo, cooking spray and filling to form 16 samosas. Place samosas, seam side down, 2 inches apart on baking sheets coated with cooking spray. Mist tops of samosas with cooking spray. | 5. Bake at 350 for 13 minutes with 1 baking sheet on bottom rack and 1 baking sheet on second rack from top. Rotate baking sheets top to bottom and front to back. Bake an additional 12 min or til lightly browned. | 6. To prepare raita, combine yogurt and mint. Season with salt and pepper to taste. Serve with samosas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baking potato	2 1/4	cups	peeled chopped	-	-	-	-
carrot	1 1/2	cups	peeled chopped	78.72	18.3936	1.7856	0.4608
olive oil	1 1/2	1/2		179.01	0.0	0.0	20.25
onion	2	cups	chopped	128.0	29.888	3.52	0.32
ginger	2 1/2	tablespoons	peeled minced	12.0	2.6655	0.273	0.1125
garlic	1 1/2	1/2	minced	6.705	1.4877	0.2862	0.0225
red pepper flake	3/4	teaspoon	crushed	-	-	-	-
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
coriander	2	teaspoons	ground	10.728	1.9796	0.4453	0.6397
cinnamon	1	teaspoon	ground	-	-	-	-
salt	3/4	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
turmeric	1/4	teaspoon	ground	2.34	0.5036	0.0726	0.0244
green pea	1 1/4	cups	thawed frozen	146.8125	26.1906	9.8238	0.725
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
phyllo dough	16	sheets	thawed	908.96	159.904	21.584	18.24
plain yogurt	1	cup	low-fat	-	-	-	-
mint	1/3	cup	chopped	13.376	2.5566	1.0002	0.2219

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.