Pull-Apart Samosa Bread - Indian Appetizers - Easy Indian Recipe (2024)

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

1. 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.
2. 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.
3. 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.
4. To make the dough, take a large bowl and mix together the flour, yeast, sugar and nigella seeds. Stir to combine.
5. 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.
6. 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.
7. 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.
8. 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).
9. 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.
10. 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.
11. 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.
12. Mix together the warm milk, turmeric and agave mixture. Brush it all over the bread.
13. Bake in the pre-heated oven for 40-45 minutes, or until risen and golden all over.
14. Remove from the oven and brush with more butter before serving.

Notes