Golden, crispy, perfectly spiced—there’s something magical about biting into a warm samosa. But what happens when you swap potatoes with sweet potatoes and pair them with tangy tamarind chutney? You get a flavor explosion that feels indulgent but is packed with nutrients. This recipe is perfect for adding a twist to traditional samosas while keeping that cozy, familiar feeling we all love. If you’ve never made samosas before, don’t worry—I’ll guide you through every step. Trust me, once you try these sweet potato samosas, they’re going straight into your recipe hall of fame!
I first experimented with sweet potato samosas when I had a bunch of leftover sweet potatoes from a Thanksgiving dinner. I wanted to create something fun and unexpected, and this recipe was born. The sweetness of the potatoes combined with warm spices like cumin, coriander, and garam masala brings a whole new depth to the classic snack. Plus, the tamarind chutney adds that perfect tangy balance that keeps you coming back for more. Whether you’re serving these at a party or enjoying them as a snack, they’re guaranteed to be a hit with everyone.
Why You’ll Love This Recipe
- Unique Twist: Sweet potatoes bring a natural sweetness and creaminess that make these samosas stand out from the traditional version.
- Healthier Option: Sweet potatoes are loaded with vitamins, fiber, and antioxidants, making these samosas a little more wholesome.
- Perfect Party Food: These samosas are bite-sized, portable, and ideal for entertaining. They’re guaranteed to wow your guests!
- Make-Ahead Friendly: You can prep the filling and dough ahead of time, making your life easier when it’s time to cook.
- Customizable: Whether you’re vegetarian, vegan, or gluten-free, I’ll share ways to adapt this recipe to suit your needs.
- Unbeatable Flavor: The combination of crispy samosa shells, spiced sweet potato filling, and tangy tamarind chutney is pure magic.
This recipe isn’t just about good taste—it’s about creating a memorable experience. The warm spices and the golden crunch of samosas paired with the sweet and sour tamarind chutney will have you savoring every bite. Honestly, it’s the kind of dish that makes you feel proud to serve it.
Ingredients You Will Need
This recipe uses simple, accessible ingredients that come together beautifully for mouthwatering sweet potato samosas with tamarind chutney.
For the Samosa Dough:
- 2 cups all-purpose flour (plus extra for rolling)
- ¼ teaspoon salt
- 3 tablespoons vegetable oil
- ½ cup water (adjust as needed)
For the Sweet Potato Filling:
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- ½ teaspoon cumin seeds
- 1 teaspoon ground coriander
- ½ teaspoon garam masala
- ½ teaspoon turmeric powder
- Salt to taste
- 2 tablespoons chopped fresh cilantro (optional)
For the Tamarind Chutney:
- ½ cup tamarind paste
- ½ cup water
- 2 tablespoons jaggery or brown sugar
- ½ teaspoon roasted cumin powder
- ¼ teaspoon red chili powder
- Pinch of salt
These ingredients are pantry-friendly, and you can easily swap a few of them if needed (more on that in the variations section). The sweet potato filling is the star of the show—it’s creamy, flavorful, and perfectly spiced.
Equipment Needed
- Mixing bowls for dough and filling
- Rolling pin
- Knife and cutting board
- Large skillet for cooking the filling
- Small saucepan for making tamarind chutney
- Deep frying pan or pot
- Slotted spoon for frying
If you don’t have a rolling pin, a clean wine bottle works as a great alternative. For frying, I recommend using a heavy-bottomed pot to maintain even heat. And remember, a deep-frying thermometer can help you get the perfect crispy shell without overcooking.
Preparation Method
Step 1: Prepare the Dough
- In a large bowl, mix the flour and salt.
- Add vegetable oil and rub it into the flour until it resembles breadcrumbs.
- Gradually add water, kneading until a smooth dough forms. Cover it with a damp cloth and let it rest for 30 minutes.
Step 2: Make the Sweet Potato Filling
- Boil the sweet potato cubes in salted water until tender, about 10 minutes. Drain and mash them lightly.
- Heat oil in a skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
- Stir in the onion, garlic, and ginger, cooking until softened and fragrant.
- Add the coriander, garam masala, turmeric, and salt, mixing well.
- Fold in the mashed sweet potatoes and cook for 2-3 minutes. Remove from heat and let the filling cool slightly.
Step 3: Make the Tamarind Chutney
- Combine tamarind paste and water in a small saucepan. Bring to a simmer.
- Stir in jaggery, cumin powder, chili powder, and salt. Cook until slightly thickened, about 5 minutes. Let cool before serving.
Step 4: Assemble the Samosas
- Divide the dough into 12 equal portions and roll them into balls.
- Roll out each ball into a thin oval. Cut the oval in half to form two semi-circles.
- Shape each semi-circle into a cone, sealing the edges with water.
- Fill each cone with 1-2 tablespoons of sweet potato filling. Seal the top tightly.
Step 5: Fry the Samosas
- Heat oil in a deep pan to 350°F (175°C).
- Fry the samosas in batches until golden brown, about 3-4 minutes per batch.
- Drain on paper towels and serve hot with tamarind chutney.
Cooking Tips & Techniques
- Resting the dough ensures it’s easier to roll and results in a flaky shell.
- Don’t overfill the samosas—this can cause them to burst while frying.
- If the dough feels too sticky, sprinkle a little extra flour while rolling.
- For extra crispiness, fry the samosas twice—first at a lower temperature (325°F) and then at 350°F.
- Make sure the filling is completely cooled before stuffing the samosas.
Variations & Adaptations
- Dietary Adjustments: Use gluten-free flour for the dough and coconut oil for a vegan version.
- Seasonal Touch: Swap sweet potato with pumpkin or butternut squash during fall.
- Flavor Boost: Add crumbled feta or paneer to the filling for extra creaminess.
- Baking Option: Brush the samosas with oil and bake at 375°F (190°C) for 20-25 minutes, flipping halfway through.
- Spice Levels: Adjust the chili powder in the filling and chutney to suit your heat preference.
Serving & Storage Suggestions
Serve these sweet potato samosas warm with a generous side of tamarind chutney. They’re perfect for parties, picnics, or even as a cozy snack paired with masala chai. For a complete meal, serve them alongside a fresh salad or a lentil soup.
To store, let the samosas cool completely. Place them in an airtight container and refrigerate for up to 3 days. To reheat, pop them in a preheated oven at 350°F (175°C) for 10 minutes or until crispy. You can also freeze uncooked samosas—just thaw and fry them when ready to eat.
Nutritional Information & Benefits
Each serving of sweet potato samosas (two pieces with chutney) provides approximately:
- Calories: 220
- Carbohydrates: 34g
- Protein: 4g
- Fat: 7g
- Fiber: 4g
Sweet potatoes are rich in vitamin A, which supports healthy vision and immune function. The spices like turmeric and ginger have anti-inflammatory properties, making this a dish packed with both flavor and health benefits.
Conclusion
These irresistible sweet potato samosas with tamarind chutney are a delightful twist on a classic favorite. They’re not only delicious but also packed with wholesome ingredients and vibrant flavors. Whether you’re hosting a party or simply craving a snack, this recipe is guaranteed to satisfy your taste buds.
I love how versatile this recipe is—it’s easy to customize and always a crowd-pleaser. Once you try it, you’ll want to make it again and again. So grab your rolling pin, some sweet potatoes, and let’s make magic!
If you give this recipe a try, I’d love to hear how it turned out for you! Drop a comment below or share your photos on social media. Happy cooking!
FAQs
Can I use regular potatoes instead of sweet potatoes?
Absolutely! Regular potatoes work just as well and give a more traditional flavor to the samosas.
Is there a way to make this recipe vegan?
Yes, simply use plant-based oil and ensure the tamarind paste doesn’t contain any animal-derived ingredients.
Can I bake the samosas instead of frying them?
Yes, bake them at 375°F (190°C) for 20-25 minutes, flipping halfway through, for a healthier option.
How do I prevent the samosas from opening while frying?
Make sure the edges are sealed tightly with water and don’t overfill the samosas. Also, don’t overcrowd the frying pan.
How long does tamarind chutney last?
Stored in an airtight container in the refrigerator, tamarind chutney stays fresh for up to two weeks.
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Irresistible Sweet Potato Samosas Recipe with Tamarind Chutney
- Total Time: 1 hour
- Yield: 12 samosas 1x
Description
Golden, crispy, perfectly spiced sweet potato samosas paired with tangy tamarind chutney for a flavor-packed twist on a classic favorite.
Ingredients
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 3 tablespoons vegetable oil
- ½ cup water
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- ½ teaspoon cumin seeds
- 1 teaspoon ground coriander
- ½ teaspoon garam masala
- ½ teaspoon turmeric powder
- Salt to taste
- 2 tablespoons chopped fresh cilantro (optional)
- ½ cup tamarind paste
- ½ cup water
- 2 tablespoons jaggery or brown sugar
- ½ teaspoon roasted cumin powder
- ¼ teaspoon red chili powder
- Pinch of salt
Instructions
- In a large bowl, mix the flour and salt.
- Add vegetable oil and rub it into the flour until it resembles breadcrumbs.
- Gradually add water, kneading until a smooth dough forms. Cover it with a damp cloth and let it rest for 30 minutes.
- Boil the sweet potato cubes in salted water until tender, about 10 minutes. Drain and mash them lightly.
- Heat oil in a skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
- Stir in the onion, garlic, and ginger, cooking until softened and fragrant.
- Add the coriander, garam masala, turmeric, and salt, mixing well.
- Fold in the mashed sweet potatoes and cook for 2-3 minutes. Remove from heat and let the filling cool slightly.
- Combine tamarind paste and water in a small saucepan. Bring to a simmer.
- Stir in jaggery, cumin powder, chili powder, and salt. Cook until slightly thickened, about 5 minutes. Let cool before serving.
- Divide the dough into 12 equal portions and roll them into balls.
- Roll out each ball into a thin oval. Cut the oval in half to form two semi-circles.
- Shape each semi-circle into a cone, sealing the edges with water.
- Fill each cone with 1-2 tablespoons of sweet potato filling. Seal the top tightly.
- Heat oil in a deep pan to 350°F (175°C).
- Fry the samosas in batches until golden brown, about 3-4 minutes per batch.
- Drain on paper towels and serve hot with tamarind chutney.
Notes
[‘Resting the dough ensures it’s easier to roll and results in a flaky shell.’, ‘Don’t overfill the samosas to prevent bursting while frying.’, ‘For extra crispiness, fry the samosas twice—first at a lower temperature (325°F) and then at 350°F.’, ‘Make sure the filling is completely cooled before stuffing the samosas.’]
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: Indian
Nutrition
- Serving Size: 2 samosas with chutn
- Calories: 220
- Fat: 7
- Carbohydrates: 34
- Fiber: 4
- Protein: 4
Keywords: Sweet Potato Samosas, Tamarind Chutney, Indian Appetizer, Party Food, Vegan Samosas
