NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground turkey (93% lean)

0.5 cup Yukon gold potato

0.25 cup Green peas

1 large Whole wheat tortilla

0.5 cup Non-fat Greek yogurt

0 tsp Olive oil

0.25 tsp Cumin seeds

1 tsp Ginger-garlic paste

0.25 tsp Turmeric powder

0.25 tsp Garam masala

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

1 tsp Mint chutney

PREPARATION

• 1

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

• 2

  Heat the olive oil in a non-stick skillet over medium heat and add the cumin seeds, toasting until they become fragrant.

• 3

  Add the ground turkey and finely diced potatoes to the skillet, sautéing until the turkey is browned and the potatoes are tender.

• 4

  Stir in the ginger-garlic paste, turmeric, garam masala, sea salt, black pepper, and green peas, cooking for an additional 3-5 minutes to meld the flavors.

• 5

  Cut the large whole wheat tortilla into four equal wedges.

• 6

  Fold each wedge into a cone shape, fill with the turkey and potato mixture, and seal the edges by pressing firmly or using a toothpick to hold the shape.

• 7

  Place the samosas on the prepared baking sheet and bake for 12-15 minutes until the exterior is golden and crisp.

• 8

  While the samosas bake, whisk the Greek yogurt with the mint chutney in a small bowl.

• 9

  Garnish the yogurt dip with chopped fresh cilantro and serve alongside the warm samosas.