Sweet Potato Samosas

A samosa cut open showing sweet potato and pea filling inside

Print Recipe

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

Course Appetizers

Cuisine Indian

Prep Time 30

Cook Time 8

Total Time 38

Servings samosa

Calories 144

Author Janette

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:

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

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.

Video

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