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: 1 cup greek style yogurt; 1 cucumber seeded and finely chopped; 1/2 teaspoon ground cumin; 1 pound potatoes peeled and chopped; 2 carrots chopped; 1 tablespoon olive oil; 1 onion chopped; 1 green chili pepper finely chopped; 1 teaspoon curry powder; 14 ounces lentils rinsed and drained; 1/2 cup frozen peas thawed; 2 packages refrigerated pie crusts 4 crusts; 1 egg lightly beaten; 1 tablespoon sesame seeds optional

Servings: persons

1 cup greek style yogurt
1 cucumber seeded and finely chopped
1/2 teaspoon ground cumin
1 pound potatoes peeled and chopped
2 carrots chopped
1 tablespoon olive oil
1 onion chopped
1 green chili pepper finely chopped
1 teaspoon curry powder
14 ounces lentils rinsed and drained
1/2 cup frozen peas thawed
2 packages refrigerated pie crusts 4 crusts
1 egg lightly beaten
1 tablespoon 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.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 cup greek style yogurt, 1 cucumber seeded and finely chopped, 1/2 teaspoon ground cumin, 1 pound potatoes peeled and chopped, 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.

That's it — enjoy your meal!

Indian Vegetable Turnovers And Raita

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions