NUTRITION

SERVINGS

INGREDIENTS

1 oz paneer

1.25 cup non-fat Greek yogurt

0.5 cup green peas

0.5 cup potato

1 small whole wheat tortillas

0 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 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Boil the potato until tender, then peel and dice it into small, uniform cubes.

• 3

  Heat the olive oil in a non-stick skillet over medium heat and toast the cumin seeds until they become fragrant and begin to sizzle.

• 4

  Add the peas, diced potato, crumbled paneer, garam masala, turmeric, salt, and black pepper to the skillet.

• 5

  Sauté the mixture for 3 to 5 minutes to allow the spices to fully penetrate the vegetables and paneer, then remove from heat.

• 6

  Cut each whole wheat tortilla in half, fold the halves into cone shapes, and fill them generously with the spiced potato mixture.

• 7

  Seal the edges of the tortillas with a small amount of water, place them on the baking sheet, and bake for 12 to 15 minutes until golden and crisp.

• 8

  While the samosas are baking, whisk the Greek yogurt in a small bowl with finely chopped cilantro and a pinch of salt to create a high-protein dip.

• 9

  Serve the warm, crispy samosas immediately alongside the chilled cilantro yogurt dip for a balanced breakfast.