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
- 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.
- Lay the vegetables on a 14" x 16" baking tray* and roast at 450 degrees F for 15 mins.
- 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.
- 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.
- Remove the vegetables from the oven when soft, cool and mash, gently stir in the peas.
- 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.
- Bake the samosas on a 14" x 16" tray at 350F for 15 minutes until the dough is golden.
- 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.
- Serve 2 samosas with 2 T of the sauce.
