Rainbow Samosas

By meg f. from Drew School, Philadelphia, Pennsylvania.


India’s popular snack turned into a nourishing lunch! Colorful orange carrots, sweet potatoes and green peas are revealed when you bite through the crisp golden dough of the samosa. The sweet vegetables please the American palate while the spicy red tomato sauce brings the flavors of India alive!

“I like the sauce because its tangy”-Nipa (7th grade)

“The samosa is my favorite…I like the peas inside and the red stuff”-Andrew (1st grade)

“I didn’t like the food, I loved the food! The pastry [samosa] was super good!” –Shelby (5th grade)

Nutrition Facts

Serving size: 16 oz

From Fat27%
From Saturated Fat4%
From Sugar18%


Ingredient 6 servings 50 servings
sweet potatoes6 c/2 lbs50 c/17 lbs
carrots1.5 c/0.5 lbs13 c/4 lbs
garlic4 T/0.6 oz33 T/5 oz
olive oil6 T/3 oz50 T/25 oz
coriander6 T/0.3 oz50 T/2 oz
salt0.75 t/0.2 oz6 t/2 oz
orange juice0.5 c/4 oz4 c/33 oz
apple cider vinegar6 T/1 oz50 T/8 oz
honey0.25 c/2 oz2 c/16 oz
whole wheat flour2 c/16 oz17 c/113 oz
green peas1 c/5.5 oz8 c/46 oz
arbol chilies1 T/0.1 oz8 T/.8 oz
cumin2 t/0.2 oz17 t/2 oz
diced tomatoes2 c/16 oz17 c/133 oz
water.7 c/5.5 oz6 c/46 oz


Rainbow Samosas with Spicy Sauce

Serving Size: 2 samosas (16 oz) with 4T sauce

Yields 6 servings (12 Samosas)

Prep time: 1 hour

  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 minutes.

  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.

  10. Enjoy!

  • when cooking 50 using a 2'x4' tray is more convenient.