Samosas:
2-1/4 C. baking potato, peeled and chopped
1-1/4 C. carrots, peeled and chopped
1-1/2 T. olive oil
2 C. onion, finely chopped
2-1/2 T. fresh ginger, minced
3/4 t. crushed red pepper
1 T. ground cumin
2 t. ground coriander
1 t. ground cinnamon
3/4 t. salt
1/2 t. freshly ground black pepper
1/4 t. ground turmeric
1-1/4 C. frozen green peas, thawed
1/2 C. fresh cilantro, chopped
1 T. fresh lemon juice
16 sheets frozen phyllo dough, thawed
cooking spray
Raita:
1 C. plain low-fat yogurt
1/3 C. fresh mint, chopped
Cook potato and carrot in boiling water 8 minutes or until tender; drain.
Heat oil in a wok or large skillet over medium heat. Add onion to pan; cook 10 minutes or until lightly browned, stirring frequently. Add ginger, garlic, and red pepper; cook 2 minutes, 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 combing; 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.
Preheat oven to 350.
Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to prevent drying); lightly coat with cooking spray. Fold phyllo sheet in half lengthwise to form an 18x7 rectangle, leaving a 1-inch border. Spoon about 3 T. filling onto bottom end 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 end of phyllo strip. Tuck edge under triangle; lightly coat seam with cooking spray. Place triangle, seam side down on a baking sheet coated with cooking spray. Repeat procedure with remaining phyllo, cooking spray and filling to form 16 samosas.
Bake at 350 for 13 minutes with 1 baking sheet on the bottom rack and 1 baking sheet on second rack from top. Rotate baking sheets; bake an additional 12 minutes or until samosas are lightly browned.
To prepare raita, combine yogurt and mint. Serve with samosas.
8 servings: Calories 200, Fat 4.9g, Protein 6.2g, Fiber 4.5g, Sodium 394mg