Description: We all love samosas and they are very popular Indian party snacks. However, they’re a bit of work when it comes to making it’s pastry! Bread samosas nonetheless, are super easy and quick to make. They are crispy on the outside and with the melting filling inside, they are so addictive that’s it hard to stop at one. So I really suggest you make some extra. The recipe here is for potato filling but you can also make these samosas with chicken, onion, cottage cheese/paneer, etc.
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 tsp cumin seeds
- 1 tbsp oil
- 1 inch grated ginger
- 3-4 medium sized boiled and chopped potatoes
- salt to taste
- 1/2 tsp carom seeds
- 1 tsp black pepper
- 1/4 cup boiled green peas (optional)
- 1-2 green chilli chopped/paste
- 1 tbsp dried mango/amchur powder.
- 7-8 bread slices (I used white bread)
Coarsely grind coriander, cumins and fennel seeds.
Heat 1 tbsp oil in a pan, add ginger, saute for a minute. Add coarsely grounded spice mix and saute further for a minute.
Add boiled potatoes, salt, carom seeds, black pepper and mix well.
Add boiled green peas and green chillies. Mix well and let potatoes cook for 3-4 minutes. Mash the potatoes roughly.
Add dried mango powder and mix well. Set the mixture aside to cool.
Use a rolling pin to flatten the slice of bread. Trim the sides and cut the corners of the bread. Cut the bread diagonally into two equal halves.
Bring the two corners of the long end together and seal to make a cone (Can use water to make a good seal). Press the tip to seal the cone well and now fill the cone 2/3 with potato mixture.
Apply water on the edges and press to seal.
Fry on medium heat until samosas are crispy and golden brown. Alternatively, you can even bake them in the oven if you want that healthy option. Enjoy with hot coriander mint chutney and/or tamarind chutney.