Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Stirring frozen peas into hot mashed sweet potatoes means there's no need for thawing. Serve with lamb.

Maureen Callahan
Recipe by Cooking Light October 2006


Recipe Summary test

12 servings (serving size: 1 samosa)


Ingredient Checklist


Instructions Checklist
  • Combine sweet potato and 1/2 cup water in a microwave-safe pie plate or bowl; lightly cover with wax paper. Microwave at high 8 minutes or until tender, stirring every 3 minutes. Drain; coarsely mash sweet potato. Stir in peas.

  • Heat oil in a medium nonstick skillet over medium-high heat. Add onion and garlic; sauté 4 minutes. Add mustard seeds and curry powder; sauté 2 minutes. Add onion mixture, salt, and pepper to potato mixture; stir well. Cool slightly.

  • Preheat oven to 425°.

  • Place Savory Cornmeal-Whole Wheat Dough circles on a lightly floured surface. Spoon 1/4 cup potato mixture into center of each dough circle. Fold dough over filling; press edges together with a fork or fingers to seal. Place samosas on a large baking sheet lined with parchment paper. Pierce top of each samosa once with a fork. Bake at 425° for 19 minutes or until lightly browned. Serve warm.

Nutrition Facts

205 calories; calories from fat 28%; fat 6.3g; saturated fat 3.3g; mono fat 2.1g; poly fat 0.5g; protein 5g; carbohydrates 32g; fiber 3.3g; cholesterol 30mg; iron 1.8mg; sodium 231mg; calcium 50mg.