Bread Samosa Recipe | Easy Samosa using Bread
Servings: 15 -16
Ingredients
- Bread slices- 8 nos.
- All purpose flour- 1 tsp
- Water- 2 tsp
- Cooking oil- Enough to deep fry
For stuffing
- Peas Fresh or frozen- 1/2 cup
- Potatoes- 3 nos.
- Grated ginger- 1 tsp
- Salt- 1 tsp
- Red chilly powder- 1 tsp
- Turmeric powder- 1/2 tsp
- Garam masala- 1/2 tsp
- Amchur powder- 1/2 tsp
- Cumin seeds- 1/2 tsp
- Cooking oil- 2 tsp
- Coriander leaves- Handful
Instructions
Method
- Cut the potato in to half and pressure cook it until soft. Let the pressure subside naturally then peel off the skin from potatoes, crumble it well and keep aside.
- Heat a pan with oil, cumin seeds and grated ginger. Saute for while. Add in fresh peas and all the spices like turmeric powder, red chilly powder, garam masala, amchur powder and salt. Mix well.
- Include crumbled potatoes and stir well for stuffing to come together. Finally add coriander leaves, mix and keep it aside. Samosa stuffing is ready, lets proceed with dough.
- Take a bread slice on kitchen counter and carefully trim the edges off.
- Meanwhile in a bowl add all purpose flour and water and mix in to smooth, flowing batter. Keep aside. Next using a rolling pin, roll the trimmed bread thinly taking care not to tear it.
- Cut the rolled bread diagonally in to half making two triangles at each side. Take a single triangular piece and apply maida paste from the mid point till the end at the diagonal cut edge. Next, from the mid point overlap the edges such that it forms a cone. Press and seal it.
- Fill 3/4 of this cone with a tea spoon of stuffing and cover with sealed side.
- Apply maida paste at the edge of uncovered side, press and seal to complete the cone of samosa. Keep a batch of samosas ready for frying.
- Heat a wok with enough oil to deep fry the samosa. When it rightly heats up, carefully few samosa in to it. Let it fry for few minutes in medium flame. Once done, remove from oil and drain over kitchen tissue.
- Repeat the process with rest of the samoss. Easy and crispy snack bread samosa is ready to serve with a cup of tea.
Notes
- Do not mash up the potatoes while making stuffing, let it be in crumbled form.
- You can vary the spices of stuffing according your preferences. I haven't added green chillies to keep the spice-level minimum.
- Choose the bread slices that are little big in size. Roll it carefully otherwise it will tear up.
- After filling, you can refrigerate and deep fry just before serving to enjoy crispy samosas.