vegetable-samosas Sweet Potato Somosas



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Somosas, tasty little deep fried pockets, are the Indian version of fast food.  You will find venders selling them from carts in almost all communities with a large Indian population.  They are made with many tasty fillings.  In this recipe, for the wrapper, I use commercially available egg roll wrappers, available in the refrigeration case at the grocers.  You can make your own but it’s a bit tedious.


1 or 2 tablespoons vegetable oil or ghee, (clarified butter)

1 onion, diced

2 cloves of garlic, minced finely

1 small Serrano chili, finely minced – (optional)

1 teaspoon Garam Masala

1/2 teaspoon grated fresh ginger root

1/4 teaspoon cumin powder

Ground cayenne to taste


1 cup mashed cooked sweet potato

1/2 cup frozen peas, (thawed but not cooked)

1 teaspoon finely minced fresh mint leaves

Salt and fresh ground black pepper to taste


Egg roll wrappers

An egg beaten with one tablespoon of water


Heat the oil and sauté the onion, garlic and chili over medium heat until all is soft but not yet beginning to brown.  The onion should be pinkish and sort of translucent.  Add the seasonings and continue to cook, stirring, for another minute or two.  Remove from the heat.  Put the mashed sweet potato, peas and mint into a bowl and add the sautéed onion mixture.  Mix gently and season to taste with salt and pepper. 


Working on a flat surface, brush one of the egg roll wrappers lightly with the egg.  Then fold it in half to forma triangle.  Place a tablespoon of the sweet potato mixture on one side of the triangle.  Lightly paint the edges with the egg.  Fold in half again to form a smaller triangle with the filling in the center.  Press the edges together firmly to seal.  This is not the traditional way to fold somosas, but it is as close as I can describe without making a video, which I hope to learn how to do at some point.  Continue in this manner until all the filling is used. 


Heat about an inch of oil in a heavy skillet to frying temperature, (about 325°) and fry the somosas a few at a time until they are golden brown on both sides.  Remove and set on paper to drain.  Continue until all are done.  Serve warm or at room temperature as is or with plain yogurt.

The English Country Kitchen


        Copyright © 2008 - Geraldine Duncann

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