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Samosa Bites Indian Salad

Samosa Bites Indian Salad

This colorful salad has lettuce, winter melon raddish, roasted butternut squash, shrimp and I topped it with spicy cilantro chutney mixed with mayonnaise and yogurt. This is one of the most delicious Indian inspired salad I have eaten so far. As it was uber tasty, this made its way to my pop-up dinner.
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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Appetizer
Cuisine Indian
Servings 2 People


For The Samosa Bites

  • 1 tbsp Olive Oil
  • 1 tsp Cumin Seeds
  • 2 Potatoes Cubed
  • 1 tsp Garam Masala
  • ¼ cup Frozen Green Peas
  • ½ cup water
  • Salt To taste
  • ½ cup Cilantro Chopped
  • 20 Wonton Wraps Thaw at room temperature
  • oil

For The Salad

  • 10 Romaine Lettuce Leaves Chopped
  • 1 Cup Chopped Winter Melon Radish
  • 1 Cup Roasted Butternut Squash cubed and roasted in a cast iron pan for 20 minutes with coconut oil and 1/4 cup water
  • Handful Shrimp
  • ½ Cup Red Onions Chopped
  • 10 Grape Tomatoes Halved
  • Handful Cooked Shrimp (Tiny)

For The Dressing

  • ½ Cup Cilantro Dip
  • ¼ Cup Mayonnaise
  • ¼ Cup Greek Yoghurt


For The Samosa Bites

  • Heat oil and once hot, add the cumin seeds and sauté for a minute. Throw in the potatoes, garam masala, peas and water. Cook covered for 15-20 minutes until the potatoes are well cooked. Switch off the heat and mash them to a smooth puree with the back of the spoon or hand-masher.  Once cooled, add cilantro and salt. Mix well to combine and set aside.
  • Heat oil in a large pan to 375F.
  • While oil heats, start working with the wonton wrapper. I used 10x10cm wonton wrapper squares. They were perfect to make bite sized samosas. Place the potato filling in the centre and smear it over the wonton wrapper leaving the little space along the corner. Fold from one corner to another to form a triangle. Seal the edges with water. Make 20-25 samosa bites and set aside.
  • Deep fry them until brown and crispy.

For The Salad

  • Slice the butternut squash (without the skin and seeds) into small cubes. Heat about a tablespoon of coconut oil and roast the butternut in a cast iron pan with water until cooked, about 15-20 minutes. Remove and let it cool.
  • Mix the ingredients listed under “salad dressing” and set them aside
  • In a small serving bowl, place the crunchy lettuce, pickled winter melon radish, butternut squash, onions, tomatoes shrimp and broken samosas. Drizzle the dressing on top. Serve immediately.
Keyword Samosa Bites
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