Sweet Potato Samosa Recipe

Samosas taste great and they aren’t really that difficult to make at home. We make our own pastry in this recipe, therefore these taste different from your traditional filo pastry samosas, however they are just as good.

Here’s what you’ll need:

Sweet Potato Samosa Recipe


250g Plain flour
1 tsp Salt
2 tsp Vegetable oil
1 Egg yolk (you’ll need the egg white for the filling)
90ml warm water


  • 1 Large Sweet potato
  • 1 Carrot
  • 1 Onion
  • Handful of Peas
  • 3 Cloves of garlic
  • Fresh Ginger
  • 1 Green Chilli (optional)
  • ½ Tsp turmeric
  • 2 Tsp garam masala
  • 1 Tsp black mustard seeds
  • Salt and Pepper to season
  • 1 Vegetable stock cube
  • Fresh Coriander
  • Egg White


First off make the pastry by combining the ingredients mentioned above. Once you have a soft dough place in cling film and put in the fridge for at least 30 mins.

Next make the filling by frying the onions and ginger, along with the spices until the onions have softened. Next, add in garlic, fry a little and then add in the rest of the ingredients and cover with just enough water to touch the top of the ingredients (Make sure not too put in too much water, but just enough so that the potatoes and carrots will soften without burning the bottom of the pan). Add in the stock cube and leave to cook until the water is practically gone. Once ready leave aside to cool.

Finally, divide the dough into six pieces and roll out on a well floured surface into a thin circular shape which is around 15cm across. Once you have done this, cut the circle in half, add around a tablespoon of your mixture into the middle of the dough and fold the corners over it to form a triangular shape. Seal the folds and any openings using some egg white.

To cook, place in a deep fat fryer heated to optimal temperature with vegetable oil for around 4 minutes. Remove, leave to cool a little then enjoy.


Joe Anderson

Joe is a computer games and now food journalist. He loves to bake, cook and eat.

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