Description
Crispy samosas filled with a sweet and spicy sweet potato mixture, paired with a tangy tamarind chutney for the perfect blend of flavors.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
[‘Ensure the dough is firm but pliable for the best texture.’, ‘Do not over-mash the sweet potatoes for a slightly chunky filling.’, ‘Seal the samosas tightly to prevent filling from spilling during frying.’, ‘Maintain medium heat while frying to ensure even cooking.’]
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Cuisine: Indian
Nutrition
- Serving Size: 1 samosa
- Calories: 180
- Sugar: 5
- Sodium: 200
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 24
- Fiber: 3
- Protein: 3
Keywords: Sweet Potato Samosas, Tamarind Chutney, Indian Appetizer, Vegetarian Samosas, Crispy Samosas