Singing Spicy Sweet Potato Samosas


I’m not quite sure where I decided to use ‘Singing’ in the title but running out of silly adjectives to use ha ha. There are quite a few spices here, which if you have previously done some of my Indian recipes you should have the majority, if not just use some curry powder or garam masala. Serve with mango chutney and/or chilli sauce.


½ a teaspoon of mustard seeds, optional

10 spring roll pastry sheets

1 large sweet potato peeled and diced

1 medium onion, finely chopped

2 cloves of garlic, crushed

I thumb -sized piece of ginger, finely chopped

a mug full of frozen peas

small bunch of fresh coriander chopped

a small handful of finely chopped fresh mint (optional)

1 tablespoon of ground coriander

1 teaspoon of ground cumin

1 teaspoon of turmeric

1 teaspoon of mild chilli powder

1 teaspoon of garam masala

1 tablespoon of mango chutney, optional


Boil the sweet potato in certain lightly salted water until cooked through

In the Meantime

Put a splash of vegetable/rape seed or any other flavourless oil over a medium heat and lightly fry the mustard seeds for approximately 10 seconds to release the fragrance.

Add the onions, garlic and ginger into the pan and fry until lightly caramelised

Mix the dried spices with a splash of water to make a paste which makes it easier to control the cooking and add to the pan. Continue to fry for a few minutes to cook out the rawness of the spices

If the pain gets too dry add a bit of water from the potato.

Add the frozen peas and continue to fry for a couple more minutes before adding the fresh coriander

Stir in the mango chutney if using

Season to taste and then set aside to cool slightly


I could try and explain how to fold the samosas but really it is better to see them and there are many videos online that you can refer to. I used this one;-

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