Irresistible Sweet Potato Samosas Recipe with Easy Tamarind Chutney

Name: Irresistible Sweet Potato Samosas Recipe with Easy Tamarind Chutney
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Indian
Ingredients: 2 cups (240 g) all-purpose flour; 1/4 cup (60 ml) vegetable oil; 1/2 tsp salt; 1/3 cup (80 ml) water; 2 medium sweet potatoes (about 1 lb/450 g), peeled and cubed; 1 tbsp vegetable oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 tsp grated ginger; 1 tsp cumin seeds; 1 tsp ground coriander; 1/2 tsp garam masala; 1/4 tsp red chili powder (optional); Salt, to taste; 1/2 cup tamarind paste; 1/4 cup jaggery or brown sugar; 1/2 tsp roasted cumin powder; 1/4 tsp black salt; 1 cup water

Posted on October 23, 2025

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Introduction

The smell of sizzling spices and fresh dough wafting through the kitchen—it’s enough to make anyone’s mouth water, right? Sweet potato samosas have a special place in my heart. I first made these during a family gathering where I wanted to impress everyone with a unique twist on the classic samosa. I swapped the traditional potato filling for creamy sweet potatoes and paired them with a tangy tamarind chutney that stole the show. Let me tell you, these irresistible sweet potato samosas have turned into a family favorite ever since.

Whether you’re hosting friends for a cozy dinner party or simply craving a flavorful snack, these samosas are a great choice. They’re crispy on the outside, filled with a slightly sweet, spicy mixture, and dipped in a homemade tamarind chutney for that perfect blend of flavors. The best part? This recipe is surprisingly easy to make and doesn’t require a long list of fancy ingredients. Trust me—once you try these, you’ll never look at samosas the same way again!

Why You’ll Love This Recipe

Unique Flavor Combo: The sweet, earthy taste of sweet potatoes paired with warm spices like cumin, coriander, and garam masala makes these samosas unforgettable.
Homemade Goodness: Say goodbye to store-bought snacks! These samosas are fresh, flavorful, and made completely from scratch.
Easy Tamarind Chutney: The tangy-sweet chutney is a match made in heaven for these samosas and requires minimal effort to whip up.
Perfect for Entertaining: Whether it’s a party, a potluck, or a family night, these samosas will be the star of the table.
Customizable: You can tweak the spice level or switch up the filling based on your preferences.
Great Make-Ahead Option: Prepare the samosas ahead of time so you can fry them fresh when you’re ready to serve.
Kid-Friendly: Even picky eaters love the crispy shell and mildly spiced sweet potato filling.

This recipe isn’t just about food—it’s about creating joy in every bite. It’s a moment to savor, a perfect blend of comfort and indulgence.

What Ingredients You Will Need

This recipe uses simple, accessible ingredients to craft a flavorful dish that feels gourmet. Here’s what you’ll need:

For the Samosa Dough:

2 cups (240 g) all-purpose flour: The base for the crispy shell.
1/4 cup (60 ml) vegetable oil: Helps create a flaky texture.
1/2 tsp salt: Enhances flavor.
1/3 cup (80 ml) water: Adjust as needed to form the dough.

For the Sweet Potato Filling:

2 medium sweet potatoes (about 1 lb/450 g), peeled and cubed: The star of the filling.
1 tbsp vegetable oil: For sautéing.
1 small onion, finely chopped: Adds sweetness and depth.
2 cloves garlic, minced: For a hint of sharpness.
1 tsp grated ginger: Brightens the filling.
1 tsp cumin seeds: Adds warm, nutty flavor.
1 tsp ground coriander: Enhances the earthy profile.
1/2 tsp garam masala: A touch of spice and complexity.
1/4 tsp red chili powder: Optional for heat.
Salt, to taste: Brings out the natural sweetness of the potatoes.

For the Tamarind Chutney:

1/2 cup tamarind paste: The base for the tangy chutney.
1/4 cup jaggery or brown sugar: Balances the tanginess.
1/2 tsp roasted cumin powder: Adds depth.
1/4 tsp black salt: For a unique savory touch.
1 cup water: Adjust for desired consistency.

Feel free to adjust the spices to suit your palate or add a squeeze of lime for extra tang!

Equipment Needed

Rolling pin: Essential for shaping the samosa dough.
Large mixing bowl: Perfect for combining the dough ingredients.
Non-stick skillet: Ideal for sautéing the filling ingredients.
Potato masher: Helps achieve a smooth, creamy filling.
Deep frying pan or wok: For frying the samosas to golden perfection.
Slotted spoon: Makes it easy to remove fried samosas without excess oil.

If you don’t have a wok, a deep pot works just as well. For frying, ensure your pan is deep enough to submerge the samosas entirely.

Preparation Method

Make the Dough: In a large mixing bowl, combine the flour and salt. Add the vegetable oil and mix until the mixture resembles breadcrumbs. Gradually add water, kneading until a smooth, firm dough forms. Cover with a damp cloth and let rest for 30 minutes.
Prepare the Filling: Boil the cubed sweet potatoes in salted water until tender, about 10-12 minutes. Drain and mash until smooth.
Heat oil in a skillet over medium heat. Add cumin seeds and toast until aromatic.
Add the chopped onion, garlic, and ginger, and sauté until golden and fragrant.
Mix in the mashed sweet potatoes, ground coriander, garam masala, red chili powder, and salt. Cook for 2-3 minutes. Let the filling cool completely.
Roll Out the Dough: Divide the dough into 8 equal portions. Roll each portion into a thin oval. Cut the oval in half to form two semi-circles.
Shape the Samosas: Fold each semi-circle into a cone shape. Fill with 1-2 tablespoons of the sweet potato mixture and seal the edges with a little water to form a triangular pocket.
Fry the Samosas: Heat oil in a deep frying pan or wok over medium heat. Fry the samosas in batches for 4-5 minutes, or until golden brown and crispy. Drain on paper towels.
Prepare the Tamarind Chutney: Combine tamarind paste, jaggery, cumin powder, black salt, and water in a saucepan over medium heat. Simmer for 5-7 minutes, stirring frequently. Cool before serving.

Serve the samosas warm with tamarind chutney on the side for dipping.

Cooking Tips & Techniques

Here are some helpful tips to ensure your sweet potato samosas turn out perfectly:

Dough Consistency: Make sure the dough is firm but pliable, not sticky. If it’s too dry, add a little water; if too wet, sprinkle in some more flour.
Filling Texture: Don’t over-mash the sweet potatoes. A slightly chunky texture adds character and contrasts beautifully with the crispy shell.
Seal Tight: Use a little water to seal the edges of the samosas properly. This prevents the filling from spilling out while frying.
Oil Temperature: Maintain medium heat while frying. If the oil is too hot, the samosas will brown quickly but remain undercooked inside.
Prep Ahead: You can make the dough and filling in advance and assemble the samosas just before frying.

Cooking is all about experimenting, so don’t be afraid to tweak the recipe to suit your taste!

Variations & Adaptations

Looking to shake things up a bit? Here are some fun ways to adapt this recipe:

Spicy Kick: Add extra chili powder or toss in some chopped green chilies for a fiery twist.
Dietary Adjustments: Use whole wheat flour for a healthier option, or try gluten-free flour for a gluten-free version.
Seasonal Touch: Swap sweet potatoes with butternut squash or pumpkin during fall for an autumn-inspired flavor.
Protein Boost: Add some cooked lentils or chickpeas to the filling for extra protein.
Baked Version: Brush the samosas with oil and bake at 375°F (190°C) for 20-25 minutes, flipping halfway through for even browning.

One of my personal favorites is adding a handful of chopped cilantro to the filling for a burst of freshness!

Serving & Storage Suggestions

Here’s how to make the most of your sweet potato samosas:

Serving: Serve the samosas warm, arranged on a platter with small bowls of tamarind chutney and mint yogurt for dipping. They pair beautifully with masala chai or iced tea.
Storage: Store leftover samosas in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat samosas in the oven at 350°F (175°C) for 10 minutes to restore their crispiness. Avoid microwaving as it makes them soggy.
Freezing: Freeze uncooked samosas on a tray, then transfer to a freezer bag. Fry straight from frozen—no need to thaw!

The flavors of the tamarind chutney deepen over time, making it even more delicious the next day!

Nutritional Information & Benefits

This recipe isn’t just delicious—it’s packed with nutrients:

Calories (per serving): Approximately 180 kcal
Sweet Potatoes: Rich in fiber, vitamins A and C, and antioxidants.
Homemade Dough: Allows you to control the ingredients and avoid preservatives.
Tamarind Chutney: A great source of polyphenols and antioxidants.
Vegetarian-Friendly: Perfect for those following a plant-based diet.
Gluten-Free Option: Easily adaptable for dietary restrictions.

Enjoy these samosas guilt-free—they’re a treat that also provides a nutritional boost!

Conclusion

These irresistible sweet potato samosas with tamarind chutney are the perfect blend of crispy, creamy, and tangy. They’re easy to make, incredibly versatile, and sure to impress anyone lucky enough to try them. Whether you’re hosting a party or just treating yourself, these samosas are always a good idea.

I love this recipe because it’s a delicious way to enjoy a healthier twist on a traditional favorite. Plus, the tamarind chutney adds an unforgettable punch to every bite.

Give this recipe a try and let me know how it turns out in the comments! Don’t forget to share your unique twists—I’m always looking for new inspiration. Happy cooking!

FAQs

Can I use store-bought dough for the samosas?

Yes, you can use store-bought pastry sheets or spring roll wrappers for convenience, but homemade dough delivers the best texture and flavor.

Can I make the samosas ahead of time?

Absolutely! You can assemble the samosas and refrigerate them for up to 24 hours before frying. Alternatively, freeze them for longer storage.

Can I bake the samosas instead of frying them?

Yes, brush them lightly with oil and bake at 375°F (190°C) for 20-25 minutes, flipping halfway through for even crispiness.

What can I use instead of tamarind paste?

If tamarind paste isn’t available, you can use pomegranate molasses or a mix of lemon juice and honey as a substitute.

How do I make the samosas gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend that works well for pastry. You may need to adjust the water amount slightly.