NUTRITION

SERVINGS

INGREDIENTS

6 oz ground turkey

0.5 cup russet potato

0.25 cup frozen peas

1 medium whole wheat tortilla

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp cumin seeds

0.5 tsp garam masala

0.25 tsp turmeric powder

0.25 cup nonfat greek yogurt

1 tbsp fresh cilantro

1 tsp lime juice

PREPARATION

• 1

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

• 2

  Boil the diced russet potato in water until fork-tender, then drain and set aside.

• 3

  In a non-stick skillet over medium heat, sauté the ground turkey with olive oil, cumin seeds, garam masala, turmeric, sea salt, and black pepper until fully browned.

• 4

  Fold the cooked potatoes and frozen peas into the turkey mixture, mashing the potatoes slightly to help the filling bind together.

• 5

  Cut the whole wheat tortilla into three even, long rectangular strips.

• 6

  Place a generous spoonful of the turkey and potato filling at the bottom of one strip, then fold it diagonally into a triangle, continuing to fold until the strip is used.

• 7

  Seal the edge of the tortilla with a small dab of water and place the samosas on the prepared baking sheet.

• 8

  Bake for 12-15 minutes, turning halfway through, until the edges are golden brown and crispy.

• 9

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