NUTRITION

SERVINGS

INGREDIENTS

6 oz ground turkey

0.5 cup russet potato

0.25 cup frozen peas

0.5 medium whole wheat tortilla

0.25 cup non-fat Greek yogurt

1 tbsp fresh cilantro

1 tbsp fresh mint

0.5 tsp olive oil

0.25 tsp cumin seeds

0.25 tsp turmeric

0.25 tsp garam masala

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lime juice

PREPARATION

• 1

  Peel and dice the russet potato into small cubes, then boil in water until tender; drain and set aside.

• 2

  Heat olive oil in a skillet over medium heat and add cumin seeds until they sizzle.

• 3

  Add the ground turkey to the skillet, breaking it apart and cooking until browned and fully cooked through.

• 4

  Stir in the turmeric, garam masala, sea salt, black pepper, cooked potatoes, and frozen peas, cooking for 3 minutes to blend flavors.

• 5

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

• 6

  Cut the whole wheat tortilla into three long strips. Place a portion of the turkey and potato mixture at one end of a strip and fold into a triangle shape, sealing the edge with a drop of water.

• 7

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

• 8

  While baking, prepare the chutney by blending the Greek yogurt, fresh cilantro, fresh mint, and lime juice until smooth.

• 9

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