Sweet Potato Mini Samosas - The Twin Cooking Project by Sheenam & Muskaan (2024)

Crunchy bite sized mini samosas filled with a delicious sweet potato and peas filling tossed in yummy simple Indian spices. Perfect crispy vegan appetizer recipe to snack on this festive season.

So what exactly happened to me eating healthy food? Here's what happening => dont run away when you read about these "fried" samosas that are oh-my-god-so-yummy and are adorable looking bite sized snack item that you can indulge on. Yes, they are fried and yes, there is no other way to enjoy them to a level that you would, by deep frying these pieces of joy in hot oil but hear me out... why not simply balance your day with some salad or soup and may be only eating a couple (okay five) pieces of these yummy samosas than actually ruining them by air frying or baking Samosas? If you are convinced that samosas are best enjoyed when fried, then read further. If you still want to try the "healthier" method of cooking samosas, I have included instructions on air frying and baking these samosas in the recipe card - they wont taste as awesome as they would as their fried cousins, but they'll still taste as good samosas.

These crispy golden-brown samosa bites are absolutely perfect for bar snacks at your Diwali cards party (or pass-arounds) or for simply enjoying as an appetizer or something to snack on, with your evening chai or coffee. They are vegetarian (also vegan), really yummy with a quick and easy sweet potato (shakargandi) filling tossed with some peas mixed with pantry staple Indian spices.

If you are looking for a snack or appetizer recipe that is simple, quick, easy, impressive (fancy) and delicious, then these Indian inspired sweet potato samosa recipe is for you. Fry these gorgeous mini samosas or bake/ air fry them (instructions in recipe card) and serve with some homemade coriander (cilantro) chutney or with some delicious homemade dips from the blog & get ready for all that praise you're going to get!

How to make mini sweet potato samosas

SAMOSA SHEETS: These puffy crispy brown samosas are made with store-brought samosa sheets. This is the brand I use and really like (not-sponsored)

SWEET POTATO FILLING: Indian sweet potato that is white from the inside, but of course you can use whatever sweet potato that you can find. The sweet potato filling also has some peas (I used frozen, but you can use fresh) - feel free to customise the filling by adding some chopped onions - this recipe is very flexible.

HOW TO MAKE SWEET POTATO SAMOSA FILLING: To make the sweet potato samosas, start by thawing the samosa sheets on your kitchen counter. While the sheets are getting ready, prepare the filling. You need sweet potato - that is either 1) boiled, peeled and mashed or 2) baked, peeled and mashed - you need cooked sweet potato to prepare the filling. Heat some oil in a pan and add ginger and chopped chillies. Add peas, all of the Indian spices (coriander powder, chilli powder, salt, roasted cumin powder) and cook for a few seconds. Transfer the pea and spices mix to mashed sweet potatoes and your filling is ready.

PREPARE THE SAMOSAS: Carefully add 1 1/2 tbsp of sweet potato pea mixture to the samosa sheet. If you are a samosa newbie and need some tips to shape the samosa perfectly, click here to see step-by-step picture and instructions on how I fold my samosas (inspired from my recipe for bite sized mushroom samosa). This recipe should make about 10-12 mini samosas. Make sure to cover them with a kitchen towel while you shape samosas to prevent them from drying. The mini samosas are now ready to be cooked.

Now add these mini samosas carefully to hot oil and cook on medium low flame for 3-4 minutes (turning in between) until cook from both sides and gorgeous golden-brown in colour with a crispy crunchy exterior - the kind of crisp sound you will notice as you transfer the samosas to the serving plate or take a bite. Serve with homemade coriander chutney or click here to see all dip options (including roasted beetroot hummus, yogurt dips, etc)

POSSIBLE QUESTIONS

• IS THERE A HEALTHIER WAY TO MAKE SAMOSAS AT HOME: Even though I highly recommend cooking samosas by frying them in hot oil, the recipe is tried and tested in oven and air fryer. So yes, you can cook samosas in an air fryer or bake them in the OTG (Oven) - they will not taste as good, but still be delicious. If you wish to cook the samosas in an air fryer, then brush both sides with oil and cook for 10-15 minutes at 200 degree celsius and if you wish to bake them in the oven, then brush both sides with oil and cook for 20-25 minutes at 200 degree celsius in the oven.
• HOW SPICY ARE THESE SAMOSAS?To control the spice level of the samosas, its upto you if you would like to add both: chopped green chillies and red chilli powder or pick just one. Since the samosas have a sweet filling (with the sweet potatoes and sweet peas) I loved the spiciness thats well balanced with the sweetness in the mixture.
• CAN THESE SAMOSAS BE MADE AHEAD? Yes! Half fry them and store in a container. Right before serving, transfer them to hot oil to fry them and get all crisped up.

Are you looking for more appetizer recipes? I have SO many on the blog that would be perfect for the festive season. Click here to check them out and below are the most popular snack/ appetiser recipes from the site:

• mushroom samosas
• aaloo tikki (Indian street food)
• sticky sesame cauliflower
• mix vegetable potato nuggets
• baked aaloo chaat (Indian street food)
• gluten free beetroot, corn, carrot, chickpea kebabs
• hara bhara kebab (spinach and pea kebabs)
• loaded potato skins
• vegetable spring rolls
• chilli paneer (Indian cottage cheese)

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