Sweet Potato Samosas
One of the most popular Indian appetizers, samosas are savory filled pastry triangles with potato, peas and spices served with an easy mango and mint sauce.
These sweet potato samosas are a slight departure from the traditional potato filling, using sweet potatoes that add a lovely sweetness. A popular recipe since 2014 with updated pictures and video.
How to make samosa
Making samosa are easier than you would think and become easier with practice. Achieving the triangle shape is the hardest part, but they don’t have to be perfect, but they do need to be sealed so the filling does not spill out when frying.
The dough consists of just 3 ingredients (4 if you include the water). They are mixed and formed into a ball.
The ball is divided into 4 equal parts, these are rolled into rounds. They are then cut in half and these are formed into cones, sealing the first edge well.
One half is folded and formed into a cone shape.
To make filling easy, the cone is held between your first finger and thumb.
Once filled, the edge is pinched to seal. Then fold over itself to create an even better seal and a pretty edge.
There are many different chutneys that can be served with Indian food like my Indian tomato chutney. For this samosa recipe, mango and mint sauce is a delicious combination with the sweet potato filling.
The traditional way of cooking the Sweet Potato Samosas is shallow frying. This makes the dough so crispy and good. You can bake them, but the outcome is really not the same.
If you’re not a fan of sweet potatoes or yam, use regular potatoes.
- For the pastry:
- 1 cup (130 grams) all-purpose flour, plus more for kneading
- 1/4 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
- 1/2 cup (130 grams) fresh or frozen peas, defrosted
- 1 garlic clove, grated
- ½ teaspoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon garam masala
- 1/8 teaspoon salt
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve warm with the mango sauce.
- 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.
Serving Size2 samosa
Amount Per Serving Calories 586Total Fat 58gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 50gCholesterol 0mgSodium 134mgCarbohydrates 69gFiber 7gSugar 48gProtein 5g