NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground turkey

0.25 cup Yukon gold potato

0.25 cup Frozen peas

1 tsp Olive 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 whole High-protein whole wheat tortilla

0.5 cup Nonfat Greek yogurt

1 tbsp Fresh cilantro

1 tsp Fresh mint

0.5 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Boil the finely diced potato in a small pot of water until just tender, then drain and set aside.

• 3

  Heat the olive oil in a skillet over medium heat and add the cumin seeds, toasting until they become fragrant.

• 4

  Add the ground turkey to the skillet, breaking it into small crumbles and cooking until no longer pink.

• 5

  Stir in the cooked potatoes, frozen peas, turmeric, garam masala, sea salt, and black pepper; cook for 3 minutes to combine flavors.

• 6

  Cut the large tortilla into four equal triangles to serve as your samosa wrappers.

• 7

  Place a portion of the turkey filling in the center of each triangle, fold the edges inward to form a pocket, and seal with a touch of water.

• 8

  Arrange the samosas on the prepared baking sheet and bake for 10 to 12 minutes until the edges are golden and crispy.

• 9

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

• 10

  Serve the hot samosas immediately alongside the chilled mint-yogurt chutney for dipping.