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 Time50 minutesmins
Cook Time1 hourhr
Total Time1 hourhr50 minutesmins
Course: Appetizer, Main Course, Side Dish
Cuisine: Indian
Keyword: bread, party food, potatoes, samosas
Servings: 10
Author: Sanjana
Ingredients
For the filling:
600gfloury potatoespeeled, diced and boiled
350gfinely-chopped mixed vegetablesI used peas, carrots, cauliflower and broccoli
2tbspsunflower oil
1tbspcumin seeds
1medium onionchopped finely
2large green chillieschopped finely
1tspturmeric
1 ½tspsalt
1tbspgingerminced (optional)
1tbspgaram masala
2tbsplemon juice
2tbspfresh corianderchopped finely
For the dough:
600gstrong white bread flour
14gfast-action dried yeast2 sachets
3tbspsugar
1 1/2tspsalt
100gbuttermelted
180mlwarm milk
130mlwarm water
Extra butterto brush the rolls
Instructions
To make the filling, heat the oil in a non-stick saucepan and add the cumin seeds. Allow to sizzle a little before adding in the onions. Cook for 2 minutes.
Add the chillies, turmeric, ginger (if using) and salt. Stir briefly before adding the potatoes and vegetables. Mix thoroughly.
Next, add in the lemon juice, garam masala and coriander. Stir and cook for a few moments before turning off the heat.
To make the dough, take a large bowl and mix together the butter, milk, water, salt and sugar. Stir to combine. Little by little, add the flour until you’ve used up half of it. At this stage the mixture will be cool enough to add the yeast. Adding the yeast any earlier might kill the yeast. You want it to be warm and cosy for the yeast to do its thing.
Finish adding all the flour and when it begins to come together, turn the dough out onto a clean surface.
Knead the dough for 10 minutes to work that gluten. It might be a bit sticky at first but keep going. If you have a stand mixer with a dough hook, you can do it in there – it’ll take half the time.
Take a large, greased bowl and place the dough inside. Cover with a damp towel or cling film and allow to rise in a warm place until it has doubled in size. Luckily for me it was a really hot day so I didn’t need to take a trip to the airing cupboard where my dough usually hangs out – I just left it on the counter top.
When the bread has doubled in size, knock it back and give it a knead. You’ll feel all the little air bubbles popping and that’s good and will ensure your bread rises evenly in the oven.
Butter two 25cm baking dishes and set it aside.
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 a teaspoon 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.
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. My recipe made two 25cm pull-apart loaves. Repeat for the remaining dough and filling.
Brush the bread with melted butter and bake in a pre-heated oven at 160C for 45 minutes.
Remove from the oven and brush with more butter before serving.