NUTRITION

SERVINGS

INGREDIENTS

3.5 oz ground turkey

0.5 cup russet potato

0.25 cup green peas

0.25 tsp extra virgin olive oil

0.25 cup yellow onion

0.5 tsp cumin seeds

0.5 tsp garam masala

0.25 tsp turmeric powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 large whole wheat tortilla

0.5 cup nonfat greek yogurt

1 tbsp fresh mint

1 tbsp fresh cilantro

1 tsp lime juice

PREPARATION

• 1

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

• 2

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

• 3

  Heat the olive oil in a skillet over medium heat and add the cumin seeds and diced onion, sautéing until the onion is translucent and fragrant.

• 4

  Add the ground turkey to the skillet, browning it thoroughly and breaking it into small crumbles as it cooks.

• 5

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

• 6

  Cut the whole wheat tortilla in half; fold each half into a cone shape and fill with the turkey and potato mixture, sealing the edges with a light brush of water.

• 7

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

• 8

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

• 9

  Serve the hot samosas immediately with the chilled yogurt chutney on the side.