Stuffed Bread Samosa

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Having samosa and chai in the morning or as a evening snacks is the best thing 😀 Here I am sharing an innovative way to eat Samosa. Samosa stuffing in a bread loaf.
This is quite a long post and all you need to have while making this Stuffed Bread Samosa is “PATIENCE” :D. So try this recipe on a weekend.
Related Posts: PavSamosaStuffed Bread 


Ingredients:
For Stuffing

  • 2 Medium boiled potatoes
  • 1/2 Cup boiled green peas
  • 1 Tbsp cumin seeds
  • 1 Tsp red chili powder
  • Pinch of asafoetida
  • Salt
  • oil

Spices to be ground for stuffing:

  • ¼ inch cinnamon
  • 6-7 black peppers
  • 2 cloves
  • 2-3 green cardamoms
  • ½ tsp cumin seeds
  • ½ tsp fennel seeds
  • 1 tsp coriander seeds
  • 1/2 Tsp garam masala
  • 1/2 Tsp amchur

For Bread

  • 3 Cups all purpose flour
  • 1 Packet of Instant Dry Yeast (2+1/4 tsp)
  • 1+ 1/4 Cup lukewarm water (not too hot, not too cold)
  • 2 Tbsp powdered sugar
  • 3 Tbsp Unsalted butter
  • 1 Tsp salt (If using salted butter, skip using salt)
  • 1/4 Cup all purpose flour for kneading
  • Butter/ Olive oil for greasing pan

Recipe:
For Stuffing
Step 1- Roast all the ground spices in a pan on low flame for 8-10mins and Grind the spices to powder in a grinder
Step 2- Boil the potatoes and peas till they are cooked. You can boil them in microwave for 15mins or pressure cook them for 1 whistle. Peel and chop the potatoes in small pieces or mash them
If using frozen peas, do not boil them. Keep them in a warm water for 2-3mins
If you are using dry peas, soak them for 5-6hrs in water and them boil them
Step 3- Heat oil in a pan and add cumin seeds. when it crackles, add ginger and green chili paste and a pinch of asafoetida
Step 4- Add peas and powdered spices and saute for 3-4mins on medium flame.Then Add red chili powder, amchur powder, garam masala and saute again for 1min
Step 5- Add mashed potatoes and salt.Turn off the flame and and keep the stuffing aside
For Bread
Step 1- Add instant dry yeast and powdered sugar in lukewarm water and let it rest for 5mins or until it’s frothy
Step 2- Add unsalted butter, salt (skip if using salted butter) in all purpose flour and knead to make a smooth and soft dough adding yeast-sugar mixture. Knead a little sticky dough
Kneading part is the main step to develop gluten in dough. Knead for good 12-15mins. Knead more if required. Remember, The Better You Knead The Best Will Be The Bread. Use extra flour for kneading if you feel dough is sticky
Step 3- Grease a large bowl with butter/ oil and dust with some all purpose flour.Cover the bowl and let the dough rest in for that bowl for 1- 1 1/2hr
Keep it in a warm place if the room temperature is cool. Keeping in warm place will help the dough rise properly
Step 4- Now the dough should have doubled in size. Knead the dough again for 10-12mins and roll like a thick roti.
Now cut from both the sides like shown in the below picture and keep the stuffing in the middle
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Place the stuffing in the middle and start braiding and transfer this into greased baking pan and cover it again and leave for another 1hr. The dough will rise again.
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Step 5-Preheat oven at 450ºF and bake the pavs for 10-12mins or until the top of loafs turns light brown
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