Name: Pull-Apart Samosa Bread
Prep time: 50 min
Cook time: 1 h
Total time: 1 h 50 min
Yield: 6
Cuisine: Indian
Ingredients: 2 tbsp any flavourless oil; 1 large onion, finely chopped (divided); 1 tbsp ginger, minced; 2-3 hot green chillies, finely chopped; 2 tsp coriander seeds, coarsely ground; 2 tsp cumin seeds, coarsely ground; 1 tsp turmeric; 1 tbsp garam masala; 1 ½ tsp salt; 600g floury potatoes, boiled in their skins and then peeled and broken into rough chunks; 250g frozen mixed vegetables, cooked and roughly chopped; 1 tbsp lemon juice; 2 tbsp fresh coriander, roughly chopped; 520g plain (all purpose) flour; 14g fast-action dried yeast (2x 7g sachets); 1 tbsp sugar; 1 1/4 tsp nigella seeds (kalonji); 3/4 tsp salt; 330ml warm water; 60g unsalted butter, melted (or use oil); 3 tbsp warm milk; 1 tsp agave; 1/4 tsp turmeric; Melted butter, for after it's baked

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This Pull-Apart Samosa Bread has a little secret. It doesn’t harbour cheese and garlic like you’d expect.

Instead, it’s packed with a spicy vegetable samosa stuffing.

If you’re craving those ever-popular Indian snacks, but want something a little out of the box for your next party, this is the recipe for you.

More delicious Indian Appetizer recipes

Pull-Apart Samosa Bread: Made to share!

Rustle up a tray or two, put it into the middle of the table and watch this disappear in the blink of an eye.

You can serve them hot, as they are or with individual pots of garlic butter or chutney for each guest.

Either way, I promise everyone will be smiling with a belly full of samosa goodness by the end of the evening.

This simple samosa bread idea is perfect for parties and potlucks.

I love making it for buffet-style eating and celebrations. It’s the most delicious vegetarian potluck idea.

Easy samosa filling recipe

I’ve kept the filling really simple because hey, you’re making your own bread here.

The filling is packed with flavour, yet doesn’t take away from the fact that the real big deal here is the soft, fluffy bread that’s more of a dinner roll than it is any other kind of bread.

The addition of butter ensures it’s cotton-soft and the perfect, pillowy pocket for the spicy vegetable filling.

What kind of vegetables can I add to this Pull-Apart Samosa Bread?

You can add any vegetables you like here – just make sure you chop them up really finely and cook them until they’re just right beforehand.

This is because the filling literally takes seven minutes to cook so they won’t be in the pan too long.

Frozen mixed veg is really handy and takes minutes to cook in the microwave.

Chutneys for dipping

4 Street-Style Indian Chutneys — *Try one of these delicious chutney recipes with the Samosa Bread*

How to make Pull-Apart Samosa Bread | The best samosa idea for parties

I’ve written a step-by-step method below but it’s much easier to understand the way the bread is formed from the video.

Yield: 6-8 servings

Pull-Apart Samosa Bread

My Pull-Apart Samosa Bread is packed with spicy vegetable samosa filling. If you’re craving those ever-popular Indian snacks, but want something a little out of the box for your next party, this is the recipe for you.

Prep Time: 50 minutes

Cook Time: 1 hour

Total Time: 1 hour 50 minutes

Ingredients

For the filling:

2 tbsp any flavourless oil
1 large onion, finely chopped (divided)
1 tbsp ginger, minced
2-3 hot green chillies, finely chopped
2 tsp coriander seeds, coarsely ground
2 tsp cumin seeds, coarsely ground
1 tsp turmeric
1 tbsp garam masala
1 ½ tsp salt
600g floury potatoes, boiled in their skins and then peeled and broken into rough chunks
250g frozen mixed vegetables, cooked and roughly chopped
1 tbsp lemon juice
2 tbsp fresh coriander, roughly chopped

For the dough:

520g plain (all purpose) flour
14g fast-action dried yeast (2x 7g sachets)
1 tbsp sugar
1 1/4 tsp nigella seeds (kalonji)
3/4 tsp salt
330ml warm water
60g unsalted butter, melted (or use oil)

For brushing on top

3 tbsp warm milk
1 tsp agave
1/4 tsp turmeric
Melted butter, for after it's baked

Instructions

To make the filling, heat the oil in a non-stick saucepan and add half of the onions. Allow to sizzle a little before adding in the ginger and chillies. Cook for 2 minutes until the onion turns translucent.
Add the coriander seeds, cumin, turmeric, garam masala and salt. Stir briefly before adding the vegetables and potatoes. Mix thoroughly and cook for 3-4 minutes, roughly mashing the mixture with a spoon.
Next, add in the remaining onions, lemon juice and chopped coriander. Stir and cook for a minute before turning off the heat. Allow to cool.
To make the dough, take a large bowl and mix together the flour, yeast, sugar and nigella seeds. Stir to combine.
Add the water and salt and mix until you have a shaggy dough. Knead for 5 minutes until the dough is smooth. Pour in the melted butter and continue to knead until the dough is soft and smooth.
Place the dough inside a large (greased) bowl and cover with cling film. Allow to rise in a warm place until doubled in size, about 90 minutes.
Knock any air out of the dough and give it a rough knead, about 20 seconds. You’ll feel all the little air bubbles popping and that’s good and will ensure your bread rises evenly in the oven.
Grease a large oven dish, about 40cm (16-inch) with oil or butter. Pre-heat the oven to 180°C/355°F fan/gas mark 6).
Take half the dough and roll it out on a floured work surface until it’s around 2mm in thickness. Using a round cookie cutter approx. 6cm in diameter, cut rounds of the dough.
Take the cooled filling and place around 2 teaspoons of it into the middle of one of the dough rounds. Using your thumb, fold the middle up and bring the sides to meet in the middle, almost like you’re making an open wonton or tortellini. Watch the video tutorial for a visual guide.
Place into the buttered baking dish – start with the outside edge and repeat for the rest of the discs. The amount you will need depends on the size of your dish. Repeat for the remaining dough and filling.
Mix together the warm milk, turmeric and agave mixture. Brush it all over the bread.
Bake in the pre-heated oven for 40-45 minutes, or until risen and golden all over.
Remove from the oven and brush with more butter before serving.

Notes

Save time by making the filling ahead of time. It keeps in the fridge (inside an airtight container) for up to 3 days.
Freeze: Par-bake (half bake) the bread and allow to cool. Pack in a few sheets of foil and freeze for up to 3 months. Bake from frozen.
If salted butter is used, be sure to adjust the amount of salt according to your taste.

Nutrition Information:

Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 236Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 20mgSodium: 741mgCarbohydrates: 26gFiber: 4gSugar: 5gProtein: 4g