Crispy Bread Samosas: A Fun Twist on a Classic Snack
30 minutes
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About Crispy Bread Samosas: A Fun Twist on a Classic Snack
Craving crispy, savory samosas but short on time? Transform ordinary bread into extraordinary snacks with this surprisingly simple recipe! Imagine biting into a golden, flaky samosa bursting with flavor.These delightful pockets are filled with a vibrant medley of spiced potatoes and vegetables, then shallow-fried until perfectly crisp. A fun twist on a classic, this recipe is a delicious way to use up leftover bread.Whether you're looking for a quick after-school snack or a party appetizer, these bread samosas are guaranteed to be a hit with both kids and adults. Get ready for a flavor adventure!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Filling
- 1/2 cup Vegetables mixed
- 1/4 cup Potato boiled and diced, sweet
- 1 tsp Garlic minced
- 1 tsp Chili green, minced
- 1 tsp Turmeric Powder
- 1 tsp Cumin Powder roasted
- 1 tsp Pepper black
- 3/4 tsp Salt or to taste
Instructions
- Boil the sweet potato until tender, then peel and dice it. In a pan over medium heat, sauté the minced garlic and green chili in oil until fragrant.
- Add the mixed vegetables and diced sweet potato to the pan. Cook for a few minutes until slightly softened.
- Stir in the turmeric powder, roasted cumin powder, black pepper, and salt. Mix well and cook until the vegetables are heated through. Remove from heat.
- Cut off the crusts from the bread slices. Lightly sprinkle each slice with water. This helps to make the bread pliable for folding.
- Place a spoonful of the vegetable filling onto one side of a bread slice. Fold the bread over the filling to form a triangle, sealing the edges by gently pressing them together.
- Heat oil in a pan over medium heat. Shallow fry the bread samosas until golden brown and crispy, flipping them halfway through.
- Serve the crispy bread samosas hot with your favorite dipping sauce.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the spice level to your preference by adding more or less chili powder or using a different type of chili altogether.
- Don't overcrowd the pan when browning the chicken. Work in batches to ensure even cooking and a nice sear.
Storage Instructions
- Store leftover chicken chili in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave.
Recipe Video
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Recipe Nutrition
Calories: 348kcalCarbohydrates: 52gProtein: 11gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.1gSodium: 3919mgPotassium: 342mgFiber: 6gSugar: 6gVitamin A: 4713IUVitamin C: 10mgCalcium: 142mgIron: 5mg
Geeta Biswas
Articles: 919
3 Comments
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Looks so wonderful! Thanks for posting.
This is so tempting! Can’t wait to cook it.
This looks so appealing! Thanks for sharing.