The dipping sauce calls for tamarind concentrate, which can vary in thickness. If the brand you choose is quite dense, thin the sauce with a bit of water to make it dunkable.

EatingWell Magazine, June 2021


Credit: Jerrelle Guy

Recipe Summary

45 mins
1 hr 40 mins




Instructions Checklist
  • To prepare samosas: Heat oil in a large nonstick skillet over medium heat. Add mustard seeds and cook until they start to pop, about 1 minute. Add onion and cook, stirring frequently, until tender, about 5 minutes. Add garlic and ginger and cook until fragrant, about 1 minute. Add sweet potato, water, curry powder, 1/2 teaspoon salt and cayenne to taste. Cover and reduce heat to medium-low. Simmer, stirring occasionally, until the sweet potato is tender, 8 to 12 minutes. Scrape the mixture into a large bowl and stir in tofu and peas. Let cool for 10 minutes.

  • Meanwhile, preheat oven to 350°F.

  • Carefully unroll phyllo dough. Stack 2 sheets of it on a clean work surface with the long side facing you. (Cover the remaining dough with a piece of plastic wrap and then a damp kitchen towel to prevent it from drying out.) Pick up the right side of the top sheet (as if you were turning a page in a book) and mist half the bottom sheet with cooking spray. Press lightly to adhere the two sheets. Repeat on the left side. Cut the stack in half lengthwise.

  • With the short end of a stack facing you, place 1/4 cup of the filling on the bottom left corner. Bring the bottom left corner of dough up diagonally to meet the right edge of dough to create a triangle, covering the filling. Continue folding up diagonally, as you would a flag, until you reach the end. Tuck in any edges and mist with cooking spray. Place the samosa, seam-side down, on a baking sheet. Repeat with the remaining phyllo and filling to make 12 samosas.

  • Bake the samosas, flipping once, until golden brown, 25 to 35 minutes. Let cool to room temperature.

  • To prepare sauce: Mix tamarind, sugar, cumin, cayenne and salt in a small bowl. Serve the samosas with the sauce.

To make ahead

Refrigerate unbaked samosas (Steps 1-4) for up to 2 days or freeze on a baking sheet until solid, then transfer to a sealable container and freeze for up to 3 months.

Refrigerate sauce (Step 6) in an airtight container for up to 2 weeks.

Nutrition Facts

2 samosas & 1 1/2 Tbsp. sauce
252 calories; fat 6g; sodium 501mg; carbohydrates 44g; dietary fiber 4g; protein 7g; sugars 12g; niacin equivalents 2mg; saturated fat 1g; vitamin a iu 6057IU; potassium 289mg.