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Savory Purple Yam Samosas

By: John Goins from
Updated June 26, 2020
Savory Purple Yam Samosas
Savory Purple Yam Samosas

"Samosas are healthy little pastry pockets of potato and peas flavored with Indian spices. However, this recipe adds a few ingredients from Chinese cuisine. You can also add some diced carrots and tofu for a samosa that is packed with flavors. Chopped cilantro would be good in this dish as well. Also, a good teaspoon of lemon juice or orange juice will create a wonderful flavor fin these purple yam samosas. This delicious fried purple yam samosa recipe is ideal for afternoon tea and snacks. Paired with herbaceous white wines, this dish is truly a winner. "


Preparation Time15 min

Cooking Time45 min

Cooking MethodSkillet


  • 3 teaspoons salt and pepper to taste
  • 2 cups self-rising flour
  • 6 tablespoons butter
  • 9 tablespoons water
  • 1 pouch purple yam
  • 1 cup peas
  • 1 cup corn kernels
  • 2 tablespoons vegetable oil
  • 1 ounce Onion
  • 1 teaspoon chile powder
  • 1 clove garlic
  • 1 tablespoon hoisin sauce
  • 10 ounces chicken breast
  • 24 ounces Canola oil for frying
  • 1 bay leaf
  • 1 teaspoon peppercorns


  1. To make the dough: Mix salt and flour in a food processor.

  2. Incorporate the butter until crumbs have formed.

  3. Add a few tablespoons of water until you can form a ball.

  4. Knead the dough for 5 minutes and let it rest for 15 minutes.

  5. To make the filling: Boil the purple yam until tender, drain and set aside. Once cool, shred it up.

  6. Place the chicken breast in a large pot and cover it with water. Bring to a boil over medium-high heat and reduce to simmer. Cook for 15 minutes and set aside to cool.

  7. Add the peas and corn and sauté for another 3 minutes.

  8. Add the shredded chicken breast and a tablespoon of hoisin sauce.

  9. Add the chili powder and season with salt and pepper.

  10. In a bowl, mash the purple yam and add the sautéed peas, corn and chicken.

  11. Mix it all up until fully combined.

  12. Assemble the samosas by diving the dough into 9 equal parts.

  13. On a floured surface, roll each ball into a 5-inch circle.

  14. Fold the circle into a cone. Seal edges with water.

  15. Place approximately 1 generous tablespoon of filling inside each cone, leaving the top edge clean. Moisten the inside top rim of the cone and press the edges together to make a tight seal.

  16. Repeat with the remaining dough.

  17. Fry each samosa until crisp.

  18. Serve with your choice of dipping sauce.

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