NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground turkey

0.25 cup Yukon gold potato

0.25 cup Green peas

1 medium Sprouted whole wheat tortilla

0.5 cup Non-fat Greek yogurt

1 tsp Avocado oil

0.25 cup Fresh cilantro

0.5 tsp Garam masala

0.25 tsp Cumin seeds

0.25 tsp Turmeric powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

1 clove Garlic

PREPARATION

• 1

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

• 2

  Finely dice the potato into small quarter-inch cubes to ensure even cooking.

• 3

  Heat avocado oil in a skillet over medium heat, then add cumin seeds until they begin to sizzle and release their aroma.

• 4

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

• 5

  Stir in the diced potatoes, peas, garam masala, turmeric, sea salt, and black pepper.

• 6

  Add a splash of water to the pan, cover with a lid, and steam for 5 minutes until the potatoes are tender.

• 7

  Cut the sprouted whole wheat tortilla into three equal rectangular strips for folding.

• 8

  Place a generous spoonful of the turkey and potato filling at one end of a strip and fold diagonally to form a triangle, tucking the end to seal.

• 9

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

• 10

  While baking, blend the Greek yogurt, cilantro, lemon juice, and garlic in a small processor until smooth to create the cooling chutney.