NUTRITION

SERVINGS

INGREDIENTS

5 oz ground turkey

0.25 cup russet potato

0.25 cup green peas

1 medium whole wheat tortilla

0.5 cup nonfat Greek yogurt

1 tsp avocado oil

1 tsp fresh ginger

1 clove garlic

0.5 tsp cumin seeds

0.25 tsp turmeric powder

0.25 tsp garam masala

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh cilantro

1 tsp lime juice

PREPARATION

• 1

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

• 2

  Boil the finely diced potatoes in water for 5-7 minutes until just tender, then drain and set aside.

• 3

  Heat avocado oil in a large skillet over medium heat; add cumin seeds, minced ginger, and minced garlic, sautéing until fragrant.

• 4

  Add the ground turkey to the skillet, breaking it up with a spatula and cooking until browned and no longer pink.

• 5

  Stir in the cooked potatoes, green peas, turmeric, garam masala, sea salt, and black pepper, cooking for 2-3 minutes to meld the flavors.

• 6

  Cut the whole wheat tortilla into four equal triangles; place a portion of the turkey and potato mixture in the center of each triangle.

• 7

  Fold the tortilla edges over the filling to create a pocket, securing the edges with a toothpick if necessary.

• 8

  Place the samosas on the prepared baking sheet and bake for 10-12 minutes until the edges are golden and crispy.

• 9

  While the samosas bake, whisk together the Greek yogurt, chopped cilantro, and lime juice in a small bowl to create the zesty chutney.

• 10

  Remove the toothpicks and serve the warm samosas with the chilled yogurt chutney for dipping.