NUTRITION

SERVINGS

INGREDIENTS

3 oz Ground turkey

0.5 medium Russet potato

0.25 cup Green peas

0 tsp Avocado oil

0.25 tsp Cumin seeds

0.25 tsp Turmeric powder

0.25 tsp Garam masala

0.25 tsp Sea salt

0.25 tsp Black pepper

1 small Whole wheat tortillas

0.25 cup Nonfat Greek yogurt

1 tbsp Fresh mint

1 tbsp Fresh cilantro

1 tsp Lime juice

PREPARATION

• 1

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

• 2

  Place the diced potato in a small pot of boiling water and cook for 5-7 minutes until tender, then drain and set aside.

• 3

  In a large skillet over medium heat, add the avocado oil and cumin seeds, stirring until they become fragrant.

• 4

  Add the ground turkey to the skillet, breaking it into small crumbles with a spatula until it is fully browned and cooked through.

• 5

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

• 6

  Cut each whole wheat tortilla in half to create semi-circles, then fold each into a cone shape and fill with the turkey and potato mixture.

• 7

  Lightly dampen the edges of the tortillas with water to seal them shut, then place the samosas on the prepared baking sheet and bake for 10-12 minutes until crispy.

• 8

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