Middle Eastern spices pump up the flavor of day-old mashed potatoes in this easy-to-make twist on an exotic dish.
PREP TIME: 10 MINUTES
COOK TIME: 15 MINUTES
1 tablespoon plus 1 teaspoon vegetable oil
1 medium onion, chopped
2 teaspoons minced fresh ginger
½ teaspoon turmeric
¼ teaspoon ground cumin
¾ teaspoon garam masala
½ teaspoon kosher salt, plus more to taste
1½ cups mashed potatoes
½ cup frozen peas, thawed
2 tablespoons chopped fresh cilantro
4 teaspoons fresh lime juice
8 6-inch flour tortillas
6 ounces nonfat plain yogurt
1 tablespoon finely chopped fresh mint
1 teaspoon honey
1. Preheat over to 400°F. Heat 1 tablespoon oil in a large nonstick skillet over medium. Add onion and sauté for 5 minutes or until soft and lightly golden. Add ginger and sauté for 1 minute more. Mix in turmeric, cumin, and cayenne; sauté until just fragrant. Remove pan from heat; stir in garam mansala and ½ teaspoon salt, then potatoes, peas, cilantro, and 2 teaspoons lime juice.
2. Arrange tortillas on a work surface. Top the bottom half of each with ¼ cup filling and spread to cover, leaving a ¼-inch border around the edge. Dab water lightly around border, fold over uncovered half, and press to seal. Arrange samosas in a single layer on a parchment- or foil-lined baking sheet; brush tops lightly with remaining 1 teaspoon oil. Bake for 10 minutes.
3. Meanwhile, in a small bowl, combine remaining 2 teaspoons lime juice, yogurt, mint, honey, and a punch salt. When samosas are done, cut each in half. Divide pieces evenly among four plates and serve with yogurt for dipping.
NUTRITION SCORE PER SERVING:
384 calories, 11g fat (4g saturated),54g carbs, 11g protein, 5g fiber, 208mg calcium, 2mg iron, 938mg sodium