NUTRITION

SERVINGS

INGREDIENTS

6 oz lean ground turkey

0.25 cup frozen green peas

0.25 cup boiled diced potato

1 medium whole wheat tortillas

0.5 tsp extra virgin olive oil

0.25 cup non-fat Greek yogurt

1 tbsp fresh cilantro

1 tsp lemon juice

0.25 tsp cumin seeds

0.25 tsp turmeric powder

0.25 tsp garam masala

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

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

• 3

  Add the minced garlic and grated ginger to the skillet, sautéing for 1 minute before adding the ground turkey.

• 4

  Cook the turkey until browned and fully cooked through, breaking it into small crumbles with a spatula.

• 5

  Stir in the diced boiled potatoes, green peas, turmeric, garam masala, sea salt, and black pepper, cooking for 3 minutes to combine flavors.

• 6

  Cut each whole wheat tortilla in half; fold each half into a cone shape, securing the edge with a little water.

• 7

  Stuff each cone with the turkey and potato mixture, then press the top edges together with a fork to seal the samosa.

• 8

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

• 9

  While baking, whisk together the Greek yogurt, finely chopped cilantro, and lemon juice in a small bowl to create the chutney.

• 10

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