Sweet Potato Samosas
These crispy, golden Sweet Potato Samosas are packed with warm spices and creamy sweet potatoes that get wrapped in a perfectly flaky deep-fried crust. Whether you're serving them as an appetizer, snack, or party dish, these samosas will keep the party going!
Servings: 16 samosas
Calories: 102kcal
Equipment
- Heavy Bottom Pot for frying
Ingredients
Sweet Potato Filling
- 8 ounces sweet potatoes boiled and peeled (I used Bako Sweet)
- 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 ground 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
Instructions
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 on to 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.
Video
Notes
Refrigeration – Store cooked samosas in an airtight container for up to 3 days.
Freezing (Uncooked Samosas) – Arrange the assembled and uncooked samosas in a single layer on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months.
Reheating – Reheat in an oven or air fryer at 375°F (190°C) for 10-12 minutes until crispy. If they're not quite soggy yet, you can flash fry them in hot oil until they're hot and crispy again.
