NUTRITION

SERVINGS

INGREDIENTS

3 oz Ground turkey

0.25 cup Russet potato

0.25 cup Green peas

0.5 large Whole wheat tortilla

0.5 cup Non-fat Greek yogurt

1 tbsp Fresh cilantro

0.25 tsp Olive oil

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

1 tsp Fresh ginger

1 clove Garlic

1 tsp Lemon juice

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 cumin seeds, sautéing until they become fragrant and begin to sizzle.

• 3

  Add the ground turkey, finely diced potatoes, minced ginger, and minced garlic to the skillet; cook until the turkey is browned and the potatoes are fork-tender.

• 4

  Stir in the green peas, garam masala, turmeric, sea salt, and black pepper, cooking for an additional 2 minutes to meld the flavors before removing from heat.

• 5

  Cut the large whole wheat tortilla into four equal wedges.

• 6

  Place a portion of the turkey and potato mixture onto the center of each tortilla wedge, fold into a triangle shape, and dampen the edges with a little water to seal them shut.

• 7

  Arrange the samosas on the prepared baking sheet and bake for 10-12 minutes until the exterior is golden brown and crispy.

• 8

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

• 9

  Serve the warm samosas immediately with the chilled yogurt chutney on the side for dipping.