Sweet Potato and Pea Samosas

Sweet potato and pea samosas that are baked and not deep-fried! Delicious puff pastry samosas made with a spiced sweet potato and pea filling.

(This recipe was first published in October 2017 and has been updated with detailed instructions and tips)

What are Samosas?

In India, the classic samosas - legendary deep-fried potato and pea-stuffed samosas, are available at every corner. An authentic samosa is made with a savory flour-and-oil-based pastry flavored with carrom seeds and stuffed with a spiced vegetable filling and then deep-fried to a flaky goodness. Samosas are best enjoyed with a hot cup of masala chai.

Traditionally, samosas are a fried Indian snack food, but these baked vegetarian samosas are a healthier alternative to traditional samosas and are easy to make as well. These sweet potato and pea samosas are a variation of the popular traditional potato samosas.

Why you will love these Sweet Potato and Pea Samosas

• Baked, not fried!
• Easy to make, with store-bought ingredients, and minimal prep
• Perfect for snacking, brunches, and for a party
• A good option for meal planning - Filling can be made ahead

List of Ingredients

To make these easy baked sweet potato and pea samosas, you will need the following ingredients:

• Puff pastry sheets
• Sweet potato
• Peas
• Spices: Cumin, Turmeric Powder, Chaat masala, Ginger, Garlic Powder, red chili powder or chili flakes
• Egg - for egg wash (this is optional)
• Salt to season

How to make Sweet Potato and Pea Samosas

• Pre-heat your oven to 180 C or 350 F.
• Start by preparing the filling. Peel and chop the sweet potatoes and cook them for 6-8 minutes in a pot of water on the stovetop until tender.
• Let the cooked sweet potatoes cool. Then transfer to a bowl. Mash them coarsely, using a fork or a potato masher, and add the frozen peas to it. Give it a good mix.
• In a pan on the stovetop, prepare the tempering for the mixture. Add the oil, and heat it on low heat. Add the turmeric powder, chaat masala, garlic powder, red chili flakes, cumin powder, ginger, and saute for a minute. Turn off the heat and add to the potato-pea mixture.
• Add salt to season. Give the mixture a good stir, so that all the ingredients are well combined.
• Roll out a puff pastry sheet and cut out equal-sized squares.
• Place a heaped tablespoon of the filling into each square and fold the side over, forming a triangle. Press down the sides, sealing in the filling.
• Using a pastry brush, brush a little egg wash on the puff pastry.
• Transfer the sealed samosas parcels onto a parchment-lined baking sheet and bake it at 180 C (350 F) for 10-15 minutes, until the puff pastry is golden and baked through.
• Serve your sweet potato and pea samosas with green chutney or ketchup!

Expert Tips and Recipe Variations

The filling should be cool: Make sure the sweet potato and pea samosa filling has cooled down before you fill the pastry with it. If not, the puff pastry can get soggy while baking. For a crisp baked samosa, the filling should be added to the puff pastry only after it has cooled down.

Use phyllo pastry instead of puff pastry: You can substitute puff pastry with phyllo pastry. Add the samosa filling to a rectangular sheet of phyllo, and fold the samosa so that you have a few layers of phyllo encasing the filling. Brush with oil and bake.

Use Chaat Masala as a seasoning: I highly recommend stocking up on some 'chaat masala', this is key to the unique blend of sweet-spice-sour taste in many Indian savory snacks (read my guide to Indian spices for more helpful tips on Indian cooking)

Serving Suggestion: Serve your samosas with either date and tamarind chutney or green chutney which are perfect accompaniments to samosas.

More Indian Snack Recipes

Here are some more Indian snack recipe for you to try:

Bhel Puri

Beetroot Tikkis

Vegetable Pakoras

Kerala-bakery inspired egg puffs

Beet, potato and pea patties

Sweet Potato and Pea Samosas

Shinta

Sweet potato and pea samosas are a healthy baked version of samosas. No deep-frying!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 20 minutes mins

Total Time 28 minutes mins

Course Snack

Servings 10

Calories 218 kcal

Ingredients

  

1x2x3x

• ▢ 3 medium to large sweet potatoes peeled and chopped into cubes
• ▢ 1 cup peas I used frozen peas
• ▢ 1 teaspoon vegetable oil
• ▢ 1/2 teaspoon turmeric powder
• ▢ 1/2 teaspoon chaat masala found in all Indian stores
• ▢ 1/2 teaspoon garlic powder
• ▢ 1 teaspoon red chili flakes
• ▢ 1/2 teaspoon cumin powder
• ▢ 1 inch piece of ginger grated
• ▢ Salt to season
• ▢ 1 puff pastry sheet
• ▢ 1 egg beaten, for the egg wash

Instructions

 

• Start by preparing the filling. In a pot filled with water, cook the sweet potato cubes until they are soft, around 8 minutes. Drain the water and let the potato cubes cool down.
• Mash the potatoes coarsely, using a fork or a potato masher, and add the peas to it. Give it a good mix.
• In a pan, add the oil, and heat it on low heat. Add the turmeric powder, chaat masala, garlic powder, red chili flakes, cumin powder, ginger and saute this for a minute.
• Turn off the heat and add the potato-pea mixture.
• Add salt to season.
• Give the mixture a good stir, so that all the ingredients are well distributed.
• Pre-heat your oven to 180 C or 350 F.
• Roll out your puff pastry sheet and cut out equal-sized squares.
• Place a heaped tablespoon of the filling into each square and fold the side over, forming a triangle.
• Press down the sides, sealing in the filling.
• Using a pastry brush, brush a little egg wash on the puff pastry.
• Transfer the sealed samosas parcels onto a parchment-lined baking sheet and bake it at 180 C (350 F) for 10-15 minutes, until the puff pastry is golden and baked through.
• Serve your samosas with chutney or relish of your choice.

Notes

1. Make sure the sweet potato and pea samosa filling has cooled down before you fill the pastry with it. If not, the puff pastry can get soggy while baking.
2.  You can substitute puff pastry with phyllo pastry. Add the samosa filling to a rectangular sheet of phyllo, and fold the samosa so that you have a few layers of phyllo encasing the filling. Brush with oil and bake.
3. I highly recommend stocking up on some 'chaat masala', this is key to the unique blend of sweet-spice-sour taste in many Indian savory snacks.
4. Serve your samosas with either date and tamarind chutney or green chutney which are perfect accompaniments to samosas.

Nutrition

Calories: 218kcalCarbohydrates: 27gProtein: 4gFat: 10gSaturated Fat: 3gTrans Fat: 1gCholesterol: 16mgSodium: 109mgPotassium: 298mgFiber: 3gSugar: 4gVitamin A: 9814IUVitamin C: 7mgCalcium: 31mgIron: 1mg

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