Indian Vegetable Turnovers and Raita



  • 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 400°F. 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. Sauté 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.
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