Rainbow Samosas with Spicy Sauce

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Recipe courtesy of Recipes for Healthy Kids

When Michele Obama challenged American schools to create healthy cafeteria recipes for a national competition, many Philadelphians sprang into action. WHYY Friday Arts chronicles the coming together of numerous forces, including chef Daniel McLaughlin, the non-profit AUNI, the Agatston Urban Nutrition Initiative, and the Philly children and teens who participate in AUNI's cooking clubs, to create a delicious and healthy menu that any school would be proud to serve.

Photo Credit: Flickr

Yield: 6 servings

Course:
Cuisine:

Ingredients

  • 6 c of sweet potatoes (2 lbs)
  • 1.5 c of carrots (0.5 lbs)
  • 4 T of garlic (0.6 oz)
  • 6 T of olive oil (3 oz)
  • 6 T of coriander (0.3 oz)
  • 0.75 t of salt (0.2 oz)
  • 0.5 c of orange juice (4 oz)
  • 6 T of apple cider vinegar (1 oz)
  • 0.25 c of honey (2 oz)
  • 2 c of whole wheat flour (16 oz)
  • 1 c of green peas (5.5 oz)
  • 1 T of arbol chilies (0.1 oz)
  • 2 t of cumin (0.2 oz)
  • 2 c of diced tomatoes (16 oz)
  • 0.7 c of water (5.5 oz)

Directions

  1. First prepare the filling by slicing the carrots and potatoes into 1/4 inch coins and toss together with 1/3 of the olive oil, coriander and a 1/3 of the salt.
  2. Lay the vegetables on a 14" x 16" baking tray* and roast at 450 degrees F for 15 mins.
  3. In a large saucepan, combine the orange juice, 1/2 of the apple cider vinegar, honey and cinnamon sticks over low heat. Once this has reduced to 1/3 its original volume pour the glaze over the sweet potatoes and carrots, stir, and allow to cook for another 15 minutes.
  4. To make the dough, stir together the flour with 1/3 of the olive oil and 2/3 c water and gently knead keep moist while prepping the filling by covering the dough with a wet towel.
  5. Remove the vegetables from the oven when soft, cool and mash, gently stir in the peas.
  6. Separate the dough into 12 ping-pong ball sized pieces and roll into a ball and flatten with the palm on a lightly floured surface. Roll out into a circle until dough is 1/8" thick and 5" in diameter. Place 3 T of filling inthe center and fold the dough around it into a triangle, pinching the edges where they meet each other, in order to completely cover the vegetables.
  7. Bake the samosas on a 14" x 16" tray at 350F for 15 minutes until the dough is golden.
  8. While Samosas are cooking, prepare the sauce by sautéing 2 T garlic in 2 T olive oil and 1 T arbol chiles for 5 minutes. Then add the tomatoes, 2 T apple cider vinegar and 2 t cumin let the mixture simmer for 10 minutes.
  9. Serve 2 samosas with 2 T of the sauce.
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