Instead, it’s packed with a spicy vegetable samosa stuffing. 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.
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Pull-Apart Samosa Bread: Made to share!
Rustle up a tray or two, put it into the middle of the table and watch this disappear in the blink of an eye. You can serve them hot, as they are or with individual pots of garlic butter or chutney for each guest. Either way, I promise everyone will be smiling with a belly full of samosa goodness by the end of the evening. This simple samosa bread idea is perfect for parties and potlucks. I love making it for buffet-style eating and celebrations. It’s the most delicious vegetarian potluck idea.
Easy samosa filling recipe
I’ve kept the filling really simple because hey, you’re making your own bread here. The filling is packed with flavour, yet doesn’t take away from the fact that the real big deal here is the soft, fluffy bread that’s more of a dinner roll than it is any other kind of bread. The addition of butter ensures it’s cotton-soft and the perfect, pillowy pocket for the spicy vegetable filling.
What kind of vegetables can I add to this Pull-Apart Samosa Bread?
You can add any vegetables you like here – just make sure you chop them up really finely and cook them until they’re just right beforehand. This is because the filling literally takes seven minutes to cook so they won’t be in the pan too long. Frozen mixed veg is really handy and takes minutes to cook in the microwave.
Chutneys for dipping
How to make Pull-Apart Samosa Bread | The best samosa idea for parties
I’ve written a step-by-step method below but it’s much easier to understand the way the bread is formed from the video.
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If you like this, you’ll love my recipe for The Best Vegetable Samosas!
Love Sanjana
Save time by making the filling ahead of time. It keeps in the fridge (inside an airtight container) for up to 3 days.Freeze: Par-bake (half bake) the bread and allow to cool. Pack in a few sheets of foil and freeze for up to 3 months. Bake from frozen.If salted butter is used, be sure to adjust the amount of salt according to your taste.
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