These samosa rolls are filled with a spicy and aromatic potato filling and gooey melted cheese. They can be pulled apart to share which makes this a great party appetizer.
These samosa rolls are inspired by stuffed-pizza rolls that usually consist of small balls of pizza dough, filled with pizza toppings (like sauce, cheese, pepperoni etc.) and then rolled and baked.
When I first heard of pizza rolls, I immediately thought that a samosa filling would taste great inside these rolls, and that is how this recipe was born.
What makes these samosa rolls so good?
The samosa filling in this recipe is so flavorful and just a little spicy. It has a delicious tang from the dried mango powder. I have kept the recipe for this filling very simple and straightforward. Just a few basic ingredients like my home-made ginger garlic paste and spices and you can whip it up in no time.
This samosa filling can also be used in so many other ways besides this recipe. Fill it in sandwiches, dosas, tortillas, burger buns... the possibilities are endless. I would highly recommend making a double batch of the filling so you can have it on hand to use in quick breakfast or snack recipes.
These samosa rolls make a perfect appetizer. Make these for your next party and everyone is going to be impressed. You can make these ahead of time and arrange them on your baking dish, cover and refrigerate until needed. Then before your party, take them out of the refrigerator about an hour before baking. This will allow the dough to come to room temperature and rise a little before baking. Serve these rolls with green chutney and you will have a winner.
I love baking this in a cast iron pan since I can just bring the pan to the table and it makes for a beautiful and rustic presentation. This lodge pan is my absolute favorite cast iron pan and has served me well over the years and is certainly going to last me for lifetime.
I hope you like this recipe as much as I do. Please leave a comment below to let me know what you think and subscribe to my social media channels if you would like to see more easy and delicious recipes.
Samosa pull-apart rolls
To make rolls:
- 3 potatoes (medium sized)
- 1 cup green peas (frozen)
- 2 teaspoons avocado oil
- ½ teaspoon cumin seeds
- 2 teaspoons coriander seeds (coarsely crushed in a mortar and pestle)
- 2 teaspoons ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon coriander seed powder
- ½ teaspoon garam masala powder
- 1 teaspoon dried mango powder (also known as amchur powder)
- salt to taste
- 7 oz block of mozarella cheese (cut into 24 cubes, ½" each)
- 1 lb ball of ready-made pizza dough
- 1 tablespoon melted butter
- ½ teaspoon garlic powder
- 1 tablespoon chopped cilantro leaves (for garnish)
- 2 cups cilantro (packed tightly)
- 6 tablespoons water
- ½ lime (juiced)
- 2 spicy green chilies (Thai green peppers) (add more or less depending on your spice level)
- 1 teaspoon crushed ginger
- 1 clove garlic (small sized)
- ½ teaspoon chaat masala
- ½ teaspoon cumin seed powder
- 2 tablespoons roasted peanuts see notes for replacements
- kosher salt to taste
To make the samosa filling
- Scrub and wash the potatoes thoroughly. Prick them all over with a fork. Instant pot instructions: Pour 1 cup of water in the instant pot liner and place a trivet with the potatoes on top. Close the lid with the sealing ring attached and set the vent to sealing. Cook on Manual/Pressure cook mode for 10-16 minutes (depending on the size of your potatoes) and allow the pressure to release naturally before opening.Stove top instructions: Pour 2 cups of water in a pot and place a trivet with the potatoes on top. Cover with a tight fitting lid. Cook on high until the water starts boiling and then reduce the flame to medium low to keep the water at a simmer. Cook until the potatoes are tender and a knife inserted into them goes in easily.Let the potatoes cool down until safe to handle. Then peel the potatoes and mash them roughly (chunkier is better).
- Heat a pan over medium heat. When hot, add in the avocado oil and sprinkle over the cumin and coriander seeds. Let them toast for 30 seconds before adding in the ginger-garlic paste and green chilies. Let the paste cook for 2-3 minutes before adding all the dried spices. Toast for around 20 seconds and then add in the frozen peas along with a big pinch of salt. Sauté this mix for around 2-3 minutes until the peas are warmed through.
- Now add in the potatoes and mix until well combined. Taste and adjust seasoning if needed. Finally turn off the heat and mix in the cilantro leaves. The samosa filling is ready.
To make the samosa rolls
- Grease an oven-safe dish or a cast iron pan with melted butter.
- Divide the pizza dough into 24 equal portions. If you would like larger rolls, you could divide them into 12 larger portions instead. Flatten each portion into a 2" disc and fill with about a tablespoon of the potato filling. Also place a mozzarella cube in the middle of the filling. Bring the edges of the disc together to seal into a ball. Be careful to not tear the dough, otherwise the cheese can leak out. Place seam side down on the baking dish. Continue rolling and filling each dough piece and place all around on your baking dish slightly touching each other until you have used up all the dough and filling.
- Lightly cover the baking dish/pan with a lint-free tea towel and place in a warm spot for about an hour. This step will help the dough grow in size.
- Now preheat your oven to 425F or 220C. Gently brush the top of your rolls with melted butter and sprinkle the top with the garlic powder.
- Bake in the preheated oven for 25-30 minutes or until fully done. Let the rolls cool for around 10 minutes before brushing the top with some more butter and garnishing with chopped cilantro. Serve them warm so that the cheese stays melted and stringy when biting into each roll. They pair really well with my spicy cilantro chutney.
To make the cilantro chutney
- Blend all the ingredients in a blender and serve with the rolls.
- If making these for a party, you can stuff and roll these ahead of time and arrange them on your baking dish, cover and refrigerate until needed. Then before your party, take them out of the refrigerator about an hour before baking. This will allow the dough to come to room temperature and rise a little before baking.
- The baking time when making 12 rolls (instead of 24) might differ slightly. Keep an eye on the rolls after 25 minutes.
- If you're allergic to peanuts, you can leave them out of the chutney or replace it with seeds like sunflower/pumpkin. You could also just use a small piece of bread while blending to help thicken the chutney.
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