NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground turkey (93% lean)

0.5 medium Russet potato

0.25 cup Green peas

0.5 whole Whole wheat tortilla

0 tsp Avocado oil

1 tbsp Tamarind paste

1 tsp Date syrup

0.25 cup Nonfat Greek yogurt

0.25 tsp Cumin seeds

0.25 tsp Garam masala

0.25 tsp Turmeric powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.5 tsp Fresh ginger

PREPARATION

• 1

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

• 2

  Boil the russet potato until fork-tender, peel, and cut into very small cubes.

• 3

  In a non-stick skillet over medium heat, add the avocado oil and cumin seeds until they sizzle.

• 4

  Add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

• 5

  Add the ground turkey to the skillet, breaking it up with a spatula, and cook until browned and fully cooked through.

• 6

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

• 7

  Cut the whole wheat tortilla into four equal strips or wedges.

• 8

  Place a portion of the turkey and potato mixture at one end of a strip and fold it into a triangle shape, sealing the edges with a touch of water or yogurt.

• 9

  Place the samosas on the prepared baking sheet and bake for 10-12 minutes, flipping halfway through, until the exterior is crisp and golden brown.

• 10

  While the samosas bake, whisk together the tamarind paste, date syrup, and Greek yogurt in a small bowl to create a creamy tamarind chutney.

• 11

  Serve the hot samosas immediately with the tangy chutney on the side for dipping.