Sweet Potato Samosas
Crispy, flavorful, and bursting with goodness—perfect for sharing, snacking, and celebrating the vibrant festival of colors!
Recipe by: Shweta | Masalaandchai
Ingredients
Samosa Dough:
1.5 cups all-purpose flour
1 teaspoon ajwain
1 teaspoon salt
⅓ cup ghee
⅓ cup warm water
Sweet Potato Filling:
8 ounces Bako Sweet Potatoes, boiled and peeled
1 tablespoon neutral oil
¼ teaspoon cumin seeds
1 tablespoon ginger garlic paste
½ teaspoon salt
⅛ teaspoon asafoetida
¼ teaspoon ground coriander
¼ teaspoon cinnamon
¼ teaspoon chaat masala
½ teaspoon garam masala
¼ teaspoon Kashmiri chili powder
¼ teaspoon ground turmeric
½ cup frozen peas
neutral oil, for frying
Directions
Samosa Dough:
Whisk together the all purpose flour, ajwain, and salt in a mixing bowl.
Create a well in the middle and pour in the ghee. Slowly mix the flour into the ghee, and then use your hands to rub together the ghee with the flour. The texture should be sandy but the flour will clump if you squeeze your fist together.
Add water while you knead the dough by hand. Continue to knead for 5-7 minutes until the dough comes together. Cover and rest the dough for a minimum of 20 minutes.
Sweet Potato Filling:
Boil the sweet potatoes until tender. Drain the water and allow the potatoes to cool. Once safe to touch, remove and discard the skin, then mash lightly.
In a pan, heat 1 tablespoon of neutral oil on medium heat and toast 1 teaspoon of cumin seeds until they begin to pop in the oil. Then, add the ginger garlic paste and sauté for another minute until aromatic.
Stir in the mashed sweet potatoes and frozen peas and cook for 2-3 minutes. Mix in the salt, asafoetida, ground coriander, cinnamon, chaat masala, garam masala, Kashmiri chili powder, and ground turmeric.
Let the filling cool completely before assembling the samosas.
Assemble the Samosas:
Roll the samosa dough out into a log and cut it into 8 equal sized pieces. Work with one piece at a time, and keep the other pieces covered in the bowl to prevent the dough from drying out.
Roll the piece of dough in circular motions in your hand to form a little ball. Use a rolling pin to roll the dough out into an oval just until translucent.
Cut the oval in half. Brush water onto half of the length of the straight edge. Fold the edge without the water down towards the middle of the circular edge, and then the moistened edge over it to form a triangular shape. Seal the dough to form a cone. Place the cone in your hand and fill it with 1-2 tablespoons of the sweet potato filling.
Add more water on to the inner semicircle just above the filling. Press the top edges together tightly to seal. Repeat with all the samosas.
Heat oil in a deep pan and fry samosas at 350°F (175°C) until golden brown. Once the samosas are golden brown, set them on a cooling rack that's placed over a baking sheet to allow the excess oil to drip off.
Baking:
Preheat oven to 375°F (190°C) and bake for 25-30 minutes, brushing with oil.
Serve the samosas while hot in a platter with chutneys.
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Sweet potatoes are a great source of potassium, fiber, vitamin C, vitamin A and is a low glycemic index food. Find out more on our Nutritional Facts page.
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Sweet potatoes have a much thinner skin than a yam and tastes delicious when cooked. Yams have a thick bark like skin that needs to be cut away before cooking. Learn more about their differences on our Sweet Potatoes VS. Yams page.
