Bread Samosa

Samosas are one of the most popular savory appetizers in Indian cuisine. However, creating it at home might be difficult, especially if you are not used to doing it on a regular basis. As a result, we usually end up buying from them a local bakery or snack shop. Keeping this in mind, I’ve created a simple samosa recipe that doesn’t call for kneading dough and is produced with bread slices.

What is bread samosa?

Bread samosas are simply a variant of traditional samosas in which I utilized the same potato peas filling but with sandwich bread slices for the outside wrapping. Essentially, the recipe is based on the conventional samosa recipe, which has the same form and tri-cone edges but is created with bread slices. These can be great party appetizers or a quick evening snack made with leftover sandwich bread slices.

Though there are numerous possibilities for stuffing the samosa; you can use just peas, paneer, spinach, corn, or dry fruits. Since I am a cheese lover. I do add cheese as well at times.

But, today let’s follow the conventional samosa recipe but with bread slices.

Notable Ingredients at a Glance

Bread – I have used white bread for this recipe. You can also use brown bread if you wish.

Potatoes – I use 80% boiled potatoes so that the stuffing does not become too mushy.

Coriander leaves – Freshly chopped coriander leaves add to the flavor of the stuffing.

Raw Ground nuts or roasted unsalted peanuts – Nuts provide a crunchy bite to the stuffing.

Cauliflower – You can add a cup of cauliflower florets into the stuffing if you do not like only potato stuffing. It is optional though, you can skip it if you want.

Amchur/ Dry Mango Powder – This is a magic ingredient. It adds acidity to the stuffing and also the street-style flavor to it.

Red chili powder – Add 1 ½ teaspoon or more if you want the stuffing to be spicy. You can also skip this if you are making it for kids.

Oil – 2 tablespoons for the dough + 6 tablespoons for frying. You can use any neutral oil as per your preference.

You will need less oil for frying if you are using an air fryer.

How to prepare bread samosa?

Begin by boiling the potatoes and set them to cool.

Meanwhile, heat 2 tablespoons of oil in a pan over low heat, then add the nuts and cook for 1 minute before placing them in a bowl. This will make the nuts more crunchy.

In the same pan, cook the cauliflower florets for 3 minutes, or until golden brown.

Now, add the boiling potatoes, sautéed nuts, cauliflower florets, chopped coriander, amchur powder, salt, and red chili powder all together to a mixing bowl. Combine them thoroughly.

Take a loaf of bread and cut the borders on all four sides. Flatten it out with a rolling pin.

Now, from any side, leave 2 cm and cut at a 45-degree angle, as shown in the picture. It will resemble an open envelope after it has been cut. Cut the edge of the triangular head to produce a little flat section.

Now, from the bottom of the envelope formed, grasp the two corners and join them. Dip your finger in water and push the two sides together so they cling together, a cone will be formed.

Fill the cone with the potato stuffing and seal the base.

Heat 6 tbsp oil in a skillet. Cook the Samosas in a medium flame for 1 to 12 minutes, or until golden brown.

Serve it hot with pudina chutney or tomato sauce on the side.

Some expert tips to prepare bread samosa

• Make sure to fry the samosas right before serving, or else they will become soggy.
• You can also add cheese to make a cheesy samosa.
• Fill the bread cones very carefully with stuffing and seal the edges with water.
• If you notice any cracks, simply patch them up with more bread.
• Instead of deep-frying, bake them for 20 to 25 minutes in a preheated oven or use an air fryer, for the healthier version.

Print