NUTRITION

SERVINGS

INGREDIENTS

1 cup chopped Cauliflower (107 g)

1 medium Potato (150 g)

1/2 cup cooked Green Peas (80 g)

1/2 cup Chickpeas (125 g)

50 g Whole Wheat Flour

1/2 cup Greek Yogurt (120 g)

1/4 cup chopped Fresh Mint (4 g)

1/4 cup chopped Fresh Cilantro (4 g)

Spices: cumin, coriander, turmeric, salt, and pepper (approx. 5 g total)

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Steam the chopped cauliflower, diced potato, and green peas until tender (about 8-10 minutes). Drain any excess water.

• 3

  In a bowl, slightly mash the steamed vegetables and stir in the rinsed chickpeas. Add cumin, coriander, turmeric, salt, and pepper. Adjust seasonings to taste.

• 4

  In a separate small bowl, combine Greek yogurt with chopped mint and cilantro to create the mint chutney. Mix well and set aside.

• 5

  For the dough, mix the whole wheat flour with a pinch of salt and a few tablespoons of water to form a smooth, pliable dough. Let it rest for 10 minutes.

• 6

  Divide the dough into small balls, roll each out into thin discs (about 4 inches in diameter), and place a spoonful of the vegetable filling in the center of each.

• 7

  Fold the discs into triangular samosas, sealing the edges by lightly pressing them together. Place the samosas on the prepared baking sheet.

• 8

  Bake in the preheated oven for 20-25 minutes or until the samosas are golden and crisp.

• 9

  Serve warm with the refreshing mint yogurt chutney on the side.