I made samosas for the first Iron Chef Challenge. I felt the earthy and sweet flavor from the beetroot would mix well with the fresh ginger and Indian spices.
Instead of using three russet potatoes, I bought one large one and three medium sized beetroots. I then prepared a samosa filling, throwing whatever sounded Indian into a pan until there was a balance of flavor I liked.
I fried mine this time.
They looked so pretty. I ate them with chutney, no sweet sauce required.