Indian Vegetable Turnovers And Raita Recipe

Name: Indian Vegetable Turnovers And Raita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE RAITA; 1 cup Greek-style yogurt; 1 None cucumber, seeded and finely chopped; 1/2 tsp ground cumin; None None FOR THE INDIAN VEGETABLE TURNOVERS; 1 lb potatoes, peeled and chopped; 2 None carrots, chopped; 1 tbsp olive oil; 1 None onion, chopped; 1 None green chili pepper, finely chopped; 1 tsp curry powder; 1 can (14 oz) lentils, rinsed and drained; 1/2 cup frozen peas, thawed; 2 pkg refrigerated pie crusts (4 crusts); 1 None egg, lightly beaten; 1 tbsp sesame seeds (optional)

Servings: persons

None None FOR THE RAITA
1 cup Greek-style yogurt
1 None cucumber, seeded and finely chopped
1/2 tsp ground cumin
None None FOR THE INDIAN VEGETABLE TURNOVERS
1 lb potatoes, peeled and chopped
2 None carrots, chopped
1 tbsp olive oil
1 None onion, chopped
1 None green chili pepper, finely chopped
1 tsp curry powder
1 can (14 oz) lentils, rinsed and drained
1/2 cup frozen peas, thawed
2 pkg refrigerated pie crusts (4 crusts)
1 None egg, lightly beaten
1 tbsp sesame seeds (optional)

1
Preheat the oven to 400u00b0F. Line a baking pan with parchment paper.
2
For the raita, combine all ingredients in a small bowl. Season to taste. Refrigerate until ready to serve.
3
Place potatoes and carrots in a medium saucepan. Cover with water. Bring to a boil on high heat. Boil 6-8 mins, until tender. Drain well.
4
Heat oil in a large skillet on medium heat. Saute onion and chili pepper for 3-4 mins until tender.
5
Add curry powder and cook 1 min, stirring. Add potatoes, carrots, lentils and peas. Cook 1-2 mins, stirring, to remove any moisture. Season to taste.
6
Spoon 1/4 vegetable mixture into a log in center of each pie crust. Brush edges with egg. Fold both sides up over the filling; crimp edges to seal. Arrange, seam side up, on prepared pan. Brush with egg and sprinkle with seeds, if desired.
7
Bake 20-25 mins until golden. Serve with raita.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: None None FOR THE RAITA, 1 cup Greek-style yogurt, 1 None cucumber, seeded and finely chopped, 1/2 tsp ground cumin, and more.

Yes, Indian Vegetable Turnovers And Raita falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Vegetable Turnovers And Raita

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