A healthier take on fried samosas. This recipe requires more than a few steps, but if well-coordinated it can be pulled off in around thirty minutes. As a note, this was prepared both at a higher altitude and by two hot pepper loving girls, and therefore required more seasoning than if it had been made a lower altitude by more reasonable girls. Let your taste buds guide you, not the recipe which was made up along the way.
Start the dough by mixing 1 cup whole-wheat flour, 1 cup all purpose flour 2 tsp salt & 2 tsp vegetable oil together. Add water a little at a time, until ingredients form into dough. Set aside.
Next, chop up the sweet potato. Add to boiling water to cook and soften.
While sweet potato is boiling, saute 1 whole red onion until translucent in vegetable oil. Add chopped jalapeno peppers and New Mexican green chiles. Add 1/2 cup coconut milk, 2 tsp + of cumin, 2 tsp + cheyenne pepper, a pinch of yellow curry, a pinch of coriander, and salt and pepper. Let simmer on low heat. Add peas. When the sweet potato is soft, add to curry and stir until mixed. Take off heat and allow to cool a little.
Take pinches of dough and roll each out to 6-inch circles. Fold curry mixture into dough pockets and pinch closed. Continue until all of the dough and all of the curry is used. Brush tops with vegetable oil.
Bake at 450 degrees for 10-15 minutes until dough is cooked through. Ours were deliciously spicy and so we paired them with an agave & mustard dipping sauce.