NUTRITION

SERVINGS

INGREDIENTS

4 oz ground turkey

0.5 cup Yukon gold potato

0.25 cup green peas

1 medium whole wheat tortillas

0.33 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 lime juice

PREPARATION

• 1

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

• 2

  Dice the potato into small cubes and boil in water until tender, about 8 minutes, then drain.

• 3

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

• 4

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

• 5

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

• 6

  Cut the whole wheat tortillas in half. Fold each half into a cone shape, filling the center with the turkey and potato mixture.

• 7

  Seal the edges of the tortilla with a small amount of water and press firmly to close.

• 8

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

• 9

  While the samosas bake, finely chop the cilantro and whisk it into the Greek yogurt along with the lime juice to create the chutney.

• 10

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