Quick & Easy Bread Samosas: No-Dough Indian Snack Recipe
30 minutes
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About Quick & Easy Bread Samosas: No-Dough Indian Snack Recipe
Craving samosas but short on time? These ingenious Bread Samosas offer a delicious shortcut to the classic Indian treat! Using leftover sandwich bread, you can whip up these crispy, flavorful snacks in minutes. No need for time-consuming dough-making – just simple assembly and frying for a satisfying result.The spiced potato filling, bursting with cumin, fennel, coriander, and a hint of chili, is the perfect complement to the crunchy bread exterior. Perfect for a quick breakfast, an afternoon snack, or even a surprising appetizer for guests, these Bread Samosas are a guaranteed crowd-pleaser.This recipe is ideal for busy weeknights or when you want to enjoy the taste of samosas without the fuss. Get ready for a delightful culinary adventure that’s both easy and incredibly tasty!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Samosa Filling
- 1 tbsp Vegetable Oil for sautéing
- 1/2 tsp Cumin Seeds
- 1/2 tsp Fennel Seeds also known as saunf
- 1/2 tsp Coriander Seeds
- 2 tbsp Peanuts roasted
- 3 Potatoes boiled and mashed, medium
- 1.5 tsp Salt adjust to taste
- 1 tsp Chili Powder red
- 1 tsp Dry Mango Powder dried mango powder
- 1/2 tsp Garam Masala
- 2 Chilies finely chopped, adjust to spice preference, green
- 2 tbsp Coriander also known as dhania, chopped
For the Samosas
- 8 slices Bread sandwich bread, crusts removed
- 1 cup Vegetable Oil for deep frying
- 1/4 cup Water for sealing
Instructions
Prepare the Samosa Filling
- Heat 1 tablespoon of oil in a pan. Add cumin seeds, fennel seeds, and coriander seeds. Sauté until lightly browned.
- Add green chilies and sauté for a few seconds.
- Stir in roasted peanuts, salt, red chili powder, garam masala, and amchur powder. Mix well.
- Add the mashed potatoes and mix thoroughly.
- Add the chopped coriander and mix well. Remove from heat. Set aside.
Assemble the Samosas
- Trim the crusts off the bread slices and roll them out thinly using a rolling pin.
- Cut each bread slice into two triangles.
- Lightly brush one half of each triangle with water.
- Fold the bread into a cone shape, pressing gently to seal.
- Fill each cone with approximately 1 tablespoon of the potato filling.
- Moisten the edges of the bread with water and seal tightly.
Fry the Samosas
- Heat the remaining oil in a deep pan or kadai over medium heat.
- Carefully fry the samosas in batches, turning occasionally, until golden brown and crispy.
- Remove the samosas from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve
- Serve the Bread Samosas hot with tomato ketchup or your favorite chutney. Enjoy!
Recipe Notes
Expert Tips for Perfect Bread Samosas
- For extra crispy samosas, use day-old bread; it's less likely to become soggy.
- Don't overcrowd the pan while frying; this will lower the oil temperature and result in soggy samosas.
- If your filling seems too dry, add a tablespoon or two of water to achieve the desired consistency.
- Experiment with different spices to customize the filling to your taste. A pinch of turmeric adds a beautiful color and flavor.
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Recipe Nutrition
Calories: 84kcalCarbohydrates: 7gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 855mgFiber: 1g
Saba Shaikh
Articles: 176
3 Comments
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This is a fantastic recipe! Thanks for sharing.
This looks amazing! Thanks for sharing.
Such a beautiful dish! Can’t wait to try it.