Indian-Spiced Vegetable Turnovers

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Indian-Spiced Vegetable Turnovers

Indian-Spiced Vegetable Turnovers


  • 1 cup frozen green peas thawed
  • 2 teaspoons peeled minced gingerroot
  • 1 cup finely chopped onion
  • 1 cup coarsely shredded carrot
  • 1 tablespoon olive oil
  • 2 cups peeled diced round red potato
  • 1 16-ounce carton plain nonfat yogurt
  • 1 cup fresh cilantro leaves
  • 16 sheets frozen phyllo pastry thawed vegetable cooking spray
  • 2 teaspoon ground red


  • Position knife blade in food processor bowl. Drop garlic through chute with processor running; process 3 seconds or until garlic is minced. Add 1 cup cilantro; process until finely chopped. Add yogurt; process until smooth. Spoon mixture into a bowl; cover and chill.

    Place potato in a medium saucepan; add water to cover. Bring to a boil; cook 12 minutes or until tender. Drain and set aside.

    Heat oil in a large skillet over medium heat. Add carrot, onion, and gingerroot; saute 5 minutes. Add potato, peas, and next 7 ingredients; saute an additional 5 minutes. Remove from heat; set aside.

    Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 2 (16" -by- 61") strips; lightly spray with cooking spray. Fold each strip in half lengthwise. Spoon 2 tablespoons potato mixture onto end of each strip and spread to within 1 inch of end. Fold the left bottom corner over mixture, forming a triangle; keep folding back and forth into a triangle to end of strip. Repeat with remaining ingredients.

    Place the turnovers, seam side down, on a baking sheet coated with cooking spray. Lightly spray tops of turnovers with cooking spray. Bake at 400 degrees F for 15 minutes or until golden. Serve with yogurt sauce.

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