NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground turkey

0.5 cup Potato

0.25 cup Green peas

0.25 cup Non-fat Greek yogurt

0.25 cup Whole wheat flour

1 tsp Avocado oil

0.5 tsp Garam masala

0.25 tsp Turmeric

0.25 tsp Cumin seeds

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh ginger

1 clove Garlic

2 tbsp Fresh cilantro

2 tbsp Fresh mint

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Boil the diced potato in a small pot of water until tender, about 8-10 minutes, then drain and set aside.

• 3

  In a large skillet over medium heat, add the avocado oil and cumin seeds. Once the seeds sizzle, add the minced ginger and garlic, sautéing for 1 minute.

• 4

  Add the ground turkey to the skillet, breaking it up with a spoon. Season with garam masala, turmeric, sea salt, and black pepper. Cook until the turkey is fully browned.

• 5

  Stir the cooked potatoes and green peas into the turkey mixture, mashing the potatoes slightly to help the filling bind together. Remove from heat.

• 6

  In a medium bowl, combine the whole wheat flour and Greek yogurt. Knead gently until a smooth dough forms. If too sticky, add a pinch more flour.

• 7

  Roll the dough out on a lightly floured surface and cut into circles. Place a spoonful of filling in the center of each, fold into a triangle shape, and seal the edges with a drop of water.

• 8

  Place the samosas on the prepared baking sheet and bake for 15-18 minutes, or until the crust is golden and crispy.

• 9

  While the samosas bake, pulse the fresh cilantro, mint, and lemon juice in a small food processor until smooth to create the chutney.

• 10

  Serve the warm samosas immediately with the fresh mint-cilantro chutney on the side.