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Everyone’s favorite Indian appetizer gets an autumn twist with Sweet Potato Samosas (also called Aloo Samosas, where ‘aloo’ means potato). Made in the authentic way of making vegetarian samosas, these substitute regular potatoes with sweet potatoes, along with classic ingredients like sweet peas and Indian spices like garam masala. They are served with an easy mango and mint sauce.

A platter of sweet potato samosas viewed from above with fresh mint

This is the same, delicious recipe from 2020 with just a few text updates.

There’s nothing better when enjoying Indian food than biting into golden brown, crispy potato and pea samosas with a soft, fluffy potato filling, fresh peas, and of course, the sauces that are typically served with Indian food.

What are samosa?

Traditional North Indian(or Punjabi) style samosa are triangle-shaped small pastry pouches filled with mashed potato and peas and spices. They are fried until crispy. 

Other variations of samosa that originate from South India, the potato is not mashed.

A samosa cut open showing sweet potato and pea filling inside

Sauce for Samosas

The mango and mint sauce is the perfect complement to the savory filling. For this easy samosa recipe, it pairs deliciously with the sweet potato filling. This sauce recipe yields 1 cup (250 grams).

The mango and mint sauce is the perfect complement to the savory filling. You could also try these samosas with my Tamarind and Date Chutney, Indian Tomato Chutney, or Apple Chutney.

A bowl of mango puree for dipping

Sweet Potato Samosa Filling

Classic samosa fillings can vary depending on regional preferences. Almost always using potatoes, green peas, and spices, and sometimes chopped onion, ginger, and chili, I swapped regular potato with cooked sweet potato for a little twist, which adds a delightful, slightly sweet element. I also have a samosa variation using Indian dal, which is also so good!

Spices in Samosa

A spice mix of cumin powder, ground coriander, garam masala and fresh ginger. You can also use my Indian curry powder blend and make them as spicy as you like (pictured below).


A look at different spices from overhead

Making Samosa

Making traditional samosas is easier than you might think and becomes simpler with practice. Achieving the triangle shape is the hardest part. They don’t have to be perfect, but they do need to be well-sealed (using a little water) so the filling doesn’t spill out during frying.

Step 1: The ball is divided into 4 equal parts, these are rolled into rounds.

Samosa dough cut into 4 pieces

Each ball is rolled out, then cut in half.

2 halves of dough for samosa

One half is of the dough folded and the edges well sealed.

Folding dough

A ‘cone’ shape is created and is ready for the filling.

A cone shape is made using the dough

To make filling easy, the cone is held between your first finger and thumb.

Once filled, the pinch the open edge well to seal. Then fold over itself to create an even better seal and a pretty edge to create a neat triangle.

Pinching dough to seal the edges

Homemade Samosa Dough

I like to make my own dough. My recipe consists of just four ingredients: flour, salt, oil, and water, which are combined and formed into a ball.

I have seen filo pastry used (but it can be finicky to work with). You can also buy samosa sheets or samosa dough in Indian stores, and puff pastry will work, though it will puff up more than traditional samosa dough.

Cooking Samosas

The traditional way of cooking them is by shallow frying in a large skillet or frying pan with oil, turning halfway through. This makes the dough crispy and delicious, providing a nice contrast to the soft inside. You can also bake them, but the outcome is not quite the same. Deep frying or using an air fryer are also good options

Drizzling mango puree onto a sweet potato samosa

Storing Samosas

Whether uncooked or cooked, they should be stored in an airtight container and refrigerated. They will keep for up to 4 days if uncooked, and up to 1 week if cooked

Freezing Samosas

Samosa can be frozen uncooked, or frozen after cooking. 

If you’ve made this Sweet Potato Samosas recipe, please leave a review or comment below.

Yield: 8 samosa

Sweet Potato Samosas

A samosa cut open showing sweet potato and pea filling inside

Sweet potatoes are cooked with fresh peas and spices are a delicious filling for pastry triangles.

Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes

Ingredients

  • For the pastry:
  • 1 cup (130 grams) all-purpose flour, plus more for kneading
  • ¼ teaspoon salt
  • 2 tablespoons vegetable oil, plus 2 cups for frying
  • Warm water
  • For the sauce: (yields 1 cup/212 grams)
  • 8 ounces (345 grams) frozen mango, defrosted
  • 3 fresh mint leaves, roughly torn
  • Small pinch paprika
  • Small pinch of salt
  • For the filling:
  • 1 medium sweet potato, to yield 1 cup (270 grams)
  • 1 tablespoon vegetable oil
  • ½ cup (130 grams) fresh or frozen peas, defrosted
  • 1 garlic clove, grated
  • ½ teaspoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon garam masala
  • ⅛ teaspoon salt

Instructions

  1. For the pastry:
    In a large mixing bowl, add the flour and salt, mix. Add the oil and a little water. Using a fork, mix until the dough starts to stick together, adding water a little at a time as needed. Use your hands to make a ball. Transfer the dough ball to a floured surface and knead until smooth, about 1 minute, the dough should not be sticky or dry. Cover well with plastic wrap and set aside for 30 minutes.
  2. For the sauce:
    Add all the mango, mint and salt to a food processor along with 4 tablespoons water and pulse until smooth and pourable. Add more water if needed. Transfer to a bowl and set aside.
  3. For the filling:
    Use a fork to pierce the skin of the potato all over. Microwave for 3 minutes, turn and microwave for another 3 minutes. The potato should feel tender when a fork is inserted. Remove and set aside to cool.
    When the potato is cool enough to handle, peel and mash. You will need 1 cup (270 grams) of potato.
  4. To a non-stick sauté pan, add the oil over medium heat. When it starts to ripple add the peas, garlic, ginger, cumin, coriander, garam masala and salt. Toss to mix and cook for 1 minute. Add the mashed potato and mix well. Remove from the heat and allow to cool.
    Divide the dough into 4 equal parts. Roll each into a ball. Take 1 ball (cover the rest so they don’t dry out) and roll out to a 6-inch (15 cm) circle. You should not need any flour for this. Cut the circle in half.
  5. Take one of the halves and make a cone by taking the two ends of the cut side folding them into the center of the curve so the center of the cut side makes the point of the curve. Wet the edges with water using your finger and press the edges firmly together making sure they are well sealed. Don’t be afraid to manipulate the dough and shape.
    Place the 'cone' between your thumb and first finger. Fill with 1 tablespoon of the potato mix. Wet the open edge and pinch together to seal and fold twist on itself to finish the triangle shape. You can see a demo of this in the video.
    Repeat until all the samosas are made.
  6. Heat the oil in a high sided pan to 350°F/176°C or when the handle of a wooden spoon is put in the oil it sizzles. Working in batches of 4, fry the samosas until golden brown, about 4-5 minutes, turn and repeat, drain on a paper towel.
  7. Serve warm with the mango sauce.

Notes

  • The sauce yields 1 cup/212 grams
  • The samosas will keep in a sealed container for 5 days in the refrigerator, or 3 months in the freezer. To reheat, place them on a baking sheet and warm in a 350°F/176°C oven for 5-6 minutes.

Nutrition Information

Yield

8

Serving Size

2
Amount Per Serving Calories 144Total Fat 6gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 123mgCarbohydrates 21gFiber 2gSugar 5gProtein 3g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: Indian / Category: Appetizers