clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sweet Potato Mini Samosas

  • Author: Sheenam
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20
  • Yield: 10-12 samosas 1x
  • Category: Appetizer
  • Method: Stove Top
  • Cuisine: Indian
  • Diet: Vegan


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. 


  • 10-12 samosa sheets (see notes for options)
  • 300 grams sweet potato (boiled/ baked, peeled and mashed)
  • 1 tbsp oil
  • 1 tsp ginger (grated)
  • 1/2 tsp green chillies (chopped)
  • 75 grams or 1/2 cup green peas (I used frozen, but fresh is good too)
  • 1/2 tsp salt
  • 1/2 tsp coriander powder
  • 1/2 tsp chilli powder (see notes)
  • 1/2 tsp cumin powder (preferably roasted cumin powder - see notes)
  • oil for deep frying (see notes for air fryer and baking method)


  1. SAMOSA SHEETS: Thaw the samosa sheets on the kitchen counter while you prepare the samosa filling.
  2. SWEET POTATO FILLING: To a wok/ pan, add 1 tbsp oil and heat on flow flame. Add grated ginger, chopped green chillies and cook for a few seconds. Add peas and cook for 1 minutes. Add coriander powder, chilli powder, salt, cumin powder and mix well until peas are well coated with the spices. Keep aside to cool for about 4-5 minutes. To a large bowl, add mashed or grated sweet potato and add the cooled down pea-mixture. Mix well.
  3. PREPARE SAMOSAS: Shape the samosas by adding 1 1/2 tbsp of filling to each samosa sheet. For tips on how to shape samosa, click here. 
  4. FRYING THE SAMOSAS: To a large wok, add oil and leat heat until very hot. Now add samosas one by one (3-4 at a time) and cook on medium low flame for about 3-4 minutes (turn in between) until they are brown, golden and crispy. Transfer to serving dish and serve with homemade coriander chutney.


SAMOSA SHEETS: If you live in India, then you can easily find samosa sheets being sold by some sweet shops, however the ones I used in this recipe are these. (Not-sponsored, highly recommended)

CHILLI: 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. 

ROASTED CUMIN POWDER: I make my own roasted cumin powder by dry roasting some cumin seeds on a hot pan until fragrant and then blending the seeds or using a mortar pestle to turn the cooked roasted seeds into fine powder. If you have regular cumin powder, use that instead. 

HEALTHIER WAY TO COOK SAMOSA: Even though I highly recommend cooking samosas by frying them in hot oil, the recipe is tried and tested in oven and air fryer. 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 are using an oven, then  brush both sides with oil and cook for 20-25 minutes at 200 degree celsius in the oven. 

COOK TIME: Recipe cook time does not include the time required for boiling/ baking/ cooking the sweet potato. 

Keywords: vegan, Indian, appetizer, recipe, vegetarian

Recipe Card powered byTasty Recipes
%d bloggers like this: