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4.29 from 7 votes


Bread Samosa Recipe is a super crispy, tasty and very delicious mini version of the classic samosa made using bread slices as the outer covering instead of plain flour. 
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Evening Snack, Snacks
Cuisine: Indian, Street Food
Keyword: bread samosa
Servings: 16 samosas
Calories: 0.21kcal
Author: Achala


for stuffing :

  • 2 boiled potatoes peeled and mashed
  • 1/4 cup onion chopped
  • 1/4 cup peas boiled
  • 1/4 cup coriander leaves chopped
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • Salt to taste
  • 1 tsp red chili powder
  • 1 tbsp coriander powder
  • 1/8 tsp turmeric powder
  • 1/4 tsp garam masala
  • 1 tsp dry mango powder

other ingredients :

  • 8 white bread slices
  • 2 tbsp all purpose flour (maida)
  • 2 tbsp water
  • 1/2 tsp salt
  • Oil for deep frying


preparing the aloo stuffing:

  • Collect all the required ingredients.
  • Heat the oil in a non-stick pan on medium flame.
  • Add cumin seeds and let the seeds crackle.
  • Then add onion and saute for a minute.
  • Now add peas and cook for a minute.
  • Lower the flame and add all the spices such as salt, red chili powder, garam masala, turmeric powder, coriander powder and amchur powder.
  • Saute it for a minute on low flame.
  • Add boiled & mashed potatoes and coriander leaves.
  • Mix it well. Remember to keep the heat low at this moment.
  • Stuffing is ready. Switch off the flame and transfer it to a bowl after cooling down a bit.

making bread samosa :

  • Prepare the maida paste by mixing maida and water and make a fine paste slurry.
  • Take a bread slice and trim the edges. You can use bread sides to prepare breadcrumbs.
  • With the help of rolling pin, roll the bread thinly without applying much pressure.
  • Take a knife and cut the bread slice diagonally to make two triangles.
  • Now on one triangle from the long side, apply maida paste to half of the bread slice.
  • Fold and make a cone by pressing gently with your fingers.
  • Place a tablespoonful of stuffing in the cone.
  • Cover the bread top making sure the stuffing doesn’t come out.
  • Now apply the maida paste to the edges.
  • Then fold over corner to corner, pressing the edges to form a seal and secure the samosa.
  • Repeat the same procedure with rest of bread slices.
  • Heat enough oil in a wide pan or wok. If the oil is not hot, then bread will absorb oil and sprinkle 1/2 tsp salt in the oil so that while frying the bread samosa does not absorb much oil. (Here I have heated the oil medium hot).
  • Add 7-8 bread samosas into the oil slowly.
  • Deep fry on medium flame stirring occasionally till bread samosa turns golden brown from both sides.
  • Drain on paper towel and repeat the procedure to fry one more batch.
  • Serve hot with tamarind chutney and green chutney and or tomato ketchup.


Calories: 0.21kcal