Yes! Samosas that are just as crispy and flavorful as the deep-fried buttery pastry you get at a restaurant. Except without the butter, oil, or self-loathing once you’ve devoured one. The secret: filo dough! A brilliant Cooking Light solution.
Samosas:
serves 4
1 large Russet potato, peeled and cubed
1/2 C frozen peas
1/2 C frozen carrots (or fresh is fine, but you’ll need to cook them a little longer)
1 t garam masala
1/2 t coriander
1/8 t ground cayenne
pinch salt & pepper
8 sheets whole wheat filo dough
Boil potatoes for about 15 minutes, until fork tender (boiling time depends on how small you cut them). Remove potatoes from boiling water and add peas and carrots just to defrost them. Let cool; then mash potatoes and combine with rest of ingredients (except filo, of course!)
To assemble samosas: take one sheet filo dough, spray lightly with cooking spray, then layer another sheet on top; spray again. Fold it in half the long way, then put a fourth of the potato mixture onto the bottom of the dough. Shape the mixture into a triangle leaving a one-inch border along the short end of the dough and a one-inch border along one of the long sides. Hope that was clear, I didn’t take a picture from the greatest angle – but you can just force these into triangles and they’ll be just as delicious!
Fold in those one-inch borders, and then flip the mixture over and roll it up until all sides are covered. Tuck any last corners under the last fold and put the samosas seam-side down. Once they’re cooked, they’ll just stay that way.
Spray the tops with more cooking spray or brush with canola oil. Bake in a 350 degree oven for about 15 minutes, until golden brown on top.
While the samosas are baking, you can mix up the raita to go with them!
Cilantro Raita:
1/2 C cilantro
2 T soy yogurt
pinch salt & pepper
Cilantro raita, you say? Isn’t it traditionally mint? Yes. But I forgot to buy mint at the store. And I had loads of cilantro. That is truly the logic behind my cilantro sauce. And a wonderful sauce was born! If you want to be traditional, or just prefer mint, make this the same way but with mint instead.
To make: Blend everything together until smooth.
A note about the sauce: my yogurt is vanilla-flavored, which didn’t even occur to me until I’d blended it. But the sweetness in there really tasted wonderful, and paired well with the spicy samosa. So use vanilla yogurt, or add a dash of something sweet in the sauce if you’re so inclined!
Nutrition facts per serving (1 samosa and 1/4 of the sauce): Calories: 207; Calories from Fat: 12; Total Fat: 1.3g; Sodium: 226mg; Total Carbohydrates: 42.2g; Dietary Fiber: 4.2g; Sugars: 2.6g; Protein: 6.3g
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