Description
These Sweet Potato Mini Samosas are a delightful Indian snack featuring a spiced sweet potato and green pea filling encased in crispy, golden samosa sheets. Perfectly seasoned with ginger, green chilies, and aromatic spices, these bite-sized treats are deep-fried to a crunchy perfection and make a great appetizer or party snack.
Ingredients
Samosa Sheets
- 10-12 samosa sheets (see notes for options)
Sweet Potato Filling
- 300 grams sweet potato (boiled or baked, peeled and mashed)
- 1 tbsp oil
- 1 tsp grated ginger
- 1/2 tsp chopped green chillies
- 75 grams or 1/2 cup green peas (frozen or fresh)
- 1/2 tsp salt
- 1/2 tsp coriander powder
- 1/2 tsp chilli powder (adjust to taste)
- 1/2 tsp cumin powder (preferably roasted cumin powder)
For Frying
- Oil for deep frying (can substitute with air fryer or baking method as per notes)
Instructions
- Thaw Samosa Sheets: Remove samosa sheets from the freezer and let them thaw at room temperature on the kitchen counter while you prepare the filling. This prevents the sheets from tearing while shaping.
- Prepare Sweet Potato Filling: Heat 1 tablespoon oil in a wok or pan over medium flame. Add grated ginger and chopped green chillies, cooking for a few seconds until fragrant. Add green peas and cook for about 1 minute. Sprinkle coriander powder, chilli powder, salt, and cumin powder then mix well to coat the peas with spices. Remove the mixture from heat and let it cool for 4-5 minutes. In a large bowl, combine this cooled pea mixture with the mashed sweet potato, mixing thoroughly to form the filling.
- Shape the Samosas: Take one samosa sheet at a time and add approximately 1 1/2 tablespoons of filling onto it. Fold the sheet to form a triangular pocket according to the samosa shaping method. Ensure edges are sealed properly to prevent filling from leaking during frying.
- Deep Fry the Samosas: In a large wok or deep frying pan, heat enough oil until it is very hot. Carefully add 3-4 samosas at a time into the oil. Fry them on medium-low flame for 3 to 4 minutes, turning occasionally to cook evenly until the samosas are golden brown, crispy, and cooked through.
- Serve: Remove the samosas from oil using a slotted spoon and drain on paper towels to remove excess oil. Serve hot with homemade coriander chutney or your favorite dipping sauce.
Notes
- You can use fresh or frozen samosa sheets. Fresh sheets are more pliable and easier to fold.
- If you prefer a healthier method, samosas can be air fried or baked instead of deep frying; brush the samosas lightly with oil before air frying or baking for crispiness.
- Roasted cumin powder enhances the flavor; if unavailable, use regular cumin powder but roast it lightly in a pan for better aroma.
- Adjust chilli powder quantity based on spice preference.
- Ensure oil is hot enough before frying to prevent samosas from absorbing excess oil.
