Try the healthier version of samosas. This samosa wonton recipe is the guilt-free version of samosas. The chutney is Caribbean Inspired.

Is there anyone who doesn’t love samosas?

As far as I know, there isn’t anyone on this earth who doesn’t love a good samosa recipe.

Samosas are very easy to make, if you are using wonton wrappers.

Overhead view of samosa wontons on a flat surface

Ever since I remember, my mother has made the perfect samosas.  You could take a compass to it and it would be an equilateral triangle with 45 degree angles!

Unfortunately, I did not inherit her trait for symmetry and perfection.

Over the years, I have experimented with so many variations of samosas.  I will not bore you with the disaster that was the Mexican Samosa.

Then there was the Greek version of samosas where the Feta cheese was fried which ended in a huge mess.

Overhead view of samosa wontons in various stages of being wrapped

This recipe has some Chinese influence and some Caribbean influence.  Also, I decided to make Sweet potatoes to be the focus of the recipe, although, I didn’t stay away from regular potatoes either.

Sweet potatoes with peas and carrots make up this recipe more interesting and healthy. It takes 45 minutes to make these samosa wontons, so, you won’t be spending your whole day slaving over the stove.

Overhead view of a samosa wonton on a brown piece of paper

To save some time, bake the sweet potato in a mini oven for about 15 minutes.

In a medium wok, add the oil and add black mustard seeds.  When the mustard seeds start popping, add the cumin seeds.

Turmeric powder is vital in all Indian cuisine and it is also very therapeutic in nature.  It has a long list of health benefits as outlined in this WebMD’s article.

I served this with Caribbean Style Chutney which was a great combination.  The dish has a very West Indian flare and the samosa wontons fit right in.

How To Make Samosa Wontons

How to make vegetarian Samosa Wontons

Samosa Wontons

How to make Samosa Wontons - The wontons are filled with samosa fillings and baked in the oven. This is a twist on the classic Indian samosa recipe
5 from 2 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Appetizer
Cuisine Indian
Servings 20 servings
Calories 47 kcal



Making the Filling

  • Finely chop all the ingredients
  • In a medium wok, add the oil and heat for 30 seconds
  • Add the Mustard seeds and wait for them to pop
  • Add the Cumin Seeds and let them brown for about 15 seconds
  • Add the red onions and let them caramelize. Should take about 5 minutes.
  • Add the Turmeric and Cayenne Pepper
  • Add the carrots and potatoes
  • Add the salt and stir well
  • Once the carrots and potatoes have softened (about 10 minutes), add the peas
  • Stir well
  • Cook uncovered for 10 more minutes. If the potatoes start to brown, turn it off
  • Add the lime juice and stir well
  • Preheat the oven to 300 degrees

Bringing the samosa wontons together

  • Start preparing the wontons wrappers
  • Add 1 tsp of the mixture in the middle of the wonton
  • Take a small spoon and dip it in the water
  • Then, take the spoon to the edges of one wonton wetting them slightly
  • Pull the top left and the bottom right end together and pinch gently
  • Do the same for the 2 remaining sides
  • Gently pinch all the sides of the wonton together
  • Spray the wonton well. Spray the top and the bottom of the wonton well
  • Place the wonton on a baking sheet
  • Repeat the above steps for the remaining wontons
  • Place the wontons in the oven and allow them to bake for 20 minutes or until they turn brown
  • * Serve with my Papaya Chutney *


Nutritional info is approximate. Consult your dietician for more accurate info


Serving: 20gCalories: 47kcalCarbohydrates: 9gProtein: 1gSodium: 286mgPotassium: 118mgSugar: 1gVitamin A: 2055IUVitamin C: 3.3mgCalcium: 11mgIron: 0.6mg
Keyword how to make samosa filling, how to make wraps for samosa
Tried this recipe?Let us know how it was!
The easiest way to make samosas. Made these healthier samosas. They are baked, not fried and made using wontons. They are great comfort food snacks.

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    1. hello Rhoda, yes, you can do it. The only problem would be making sure the wontons don’t stick together. So, if you can wrap the samosas individually, using parchment paper, do it.

  1. I had more filling than wrappers (because I was using up leftover wrappers), and honestly I thought the filling was *phenomenal* served over coconut rice. So much great heat and flavor! I skipped the red potato and can’t remember if I ended up adding more of the other ingredients to compensate, so this may have affected the heat of my finished product — it was quite spicy, which we liked but is not for everyone 🙂

    1. Thank you, Sadye. I am surprised that you found it spicy, lol! It’s regular heat for us. Thank you for letting me know. I will update the post to reflect it.

    1. Why would you comment on a recipe you have not made ?

      i made this recipe and the filling had no depth of flavor and baking the wontons was terrible. The wontons were brown but dry and not crispy like when fried.
      If i ever made this recipe again, I would cut the cooking time, add more spice, and steam the wontons like pot stickers and fry the other side.
      Chutney is way too sweet for this recipe I would do a soy vinegar dipping sauce.

    2. Thank you, Susan. I appreciate your comments and thank you for making my recipe. I let people leave comments even if they haven’t tried the recipe. It is unfortunate that you didn’t like it. I will be happy to show you the right way to make these wontons. Feel free to contact me directly.