Cumin-Scented Samosas with Mint Raita

Ingredients

• 2.3 cups baking potatoes peeled chopped
• 0.5 teaspoon pepper black freshly ground
• 1.5 cups carrots peeled chopped
• 0.8 teaspoon pepper red crushed
• 0.5 cup cilantro leaves fresh chopped
• 2.5 tablespoons ginger fresh minced peeled
• 0.3 cup mint leaves fresh chopped
• 1.5 tablespoons garlic minced
• 1 teaspoon ground cinnamon 
• 2 teaspoons ground coriander 
• 1 tablespoon ground cumin 
• 0.3 teaspoon turmeric 
• 1 tablespoon juice of lemon fresh
• 1 cup yogurt plain low-fat
• 1.5 tablespoons olive oil 
• 2 cups onion finely chopped
• 1.3 cups peas green frozen thawed
• 16 sheets dough frozen thawed ()
• 0.8 teaspoon salt 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• wok
• cutting board

Directions

1. To prepare samosas, cook potato and carrot in boiling water 8 minutes or until tender; drain.
2. Heat oil in a wok or large skillet over medium heat.
3. Add onion to pan; cook 10 minutes or until lightly browned, stirring frequently.
4. 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.
5. Add potato mixture, peas, cilantro, and juice, stirring well to combine; cool slightly.
6. Place half of filling in a food processor; pulse until coarsely chopped. Spoon chopped filling into a bowl. Repeat procedure with remaining filling.
7. Preheat oven to 35
8. 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 18 x 7inch rectangle. Spoon about 3 tablespoons 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 edges under triangle; lightly coat seam with cooking spray.
9. Place triangles, seam side down, 2 inches apart on baking sheets coated with cooking spray. Repeat procedure with remaining phyllo, cooking spray, and filling to form 16 samosas.
10. Bake at 350 for 13 minutes with 1 baking sheet on bottom rack and 1 baking sheet on second rack from the top. Rotate baking sheets; bake an additional 12 minutes or until samosas are lightly browned.
11. To prepare raita, combine yogurt and mint.
12. Serve with samosas.