Recipe Name:	Spicy Chickpea Samosas	Submitted by:	Briana Murphy
Source:	verstial vegetarian	Last Modified:	12/11/2011
Ethnicity:	None	Approximate Cost:	$4.12
Base:	Vegetable	Comments:
Course:	Appetizer	four weight watchers points per serving
Difficulty:	Easy
Preparation Time:	60+ Minutes
Number of Servings:	8

Ingredients: 1 1/2 Cup(s) flour 1 Teaspoon(s) baking powder 1/4 Teaspoon(s) salt 1/3 Cup(s) cottage cheese 3 Tablespoon(s) low fat milk 1 white egg 2 Tablespoon(s) vegetable oil 1 Teaspoon(s) curry 1/4 Teaspoon(s) cumin 1/2 Onion 1 Potato 1 Clove(s) garlic 1 Can(s) 15 oz Chickpeas 1 Tablespoon(s) green chili 1/2 Cup(s) frozen peas 1 Tablespoon(s) lemon juice

Directions: 1) To prepare dough, in a food processor, combine the flour, baking powder and 1/4 teaspoon of salt; pulse to blend. Add the cheese, milk, egg white and 2 tablespoons of oil; pulse until the dough begins to hold together. Gather into a ball, wrap in plastic and refrigerate at least 1 hour. (The dough may be wrapped in plastic and refrigerated up to 2 days at this point; let stand 1 hour at room temperature and proceed with recipe.) 2) To prepare the filling, in a large nonstick skillet, heat 2 teaspoons of oil. Add the curry and cumin; cook, stiffing constantly, until just fragrant, about 30 seconds. Add the onion, potato and garlic; cook, stirring as needed, until the onion is softened, about 5 minutes. Add the chickpeas, chilies and 3/4 cups of water; cook, stirring gently, until most of the liquid is evaporated, 4-5 minutes. Remove from the heat and mash until fairly smooth. Gently stir in the peas, lemon juice and 1/4 teaspoon of salt, taking care not to mash the peas. Let stand 30 minutes. 3) Preheat the oven to 425 degrees. Spray a baking sheet with nonstick coking spray. Sprinkle a work surface with a little flour. Place a small bowl of warm water by the work surface. 4) Divide the dough into fourths and roll each between your palms into a ball. Roll each ball into an 8" round and cut each in half. Moisten the straight edge of a dough half with a few drops of water. Fold over the straight edges, forming a cone, and press firmly to seal. Place about 2 tablespoons of the filling in the cone, then moisten the cone's open edges with a little water; firmly pinch the edges together. Repeat to make 8 samosas. Place the samosas on the baking sheet and spray them lightly on both sides with nonstick cooking spray. Bake 15 minutes, until lightly browned.