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Pull apart samosa rolls

Samosa pull-apart rolls

Viola
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.
2.90 from 19 votes
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 1 hour
Total Time 1 hour 50 minutes
Course Appetizers, Snacks
Servings 6

Ingredients
 
 

To make rolls:

Cilantro chutney:

  • 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

Instructions
 

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.

Notes

  1. 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.
  2. The baking time when making 12 rolls (instead of 24) might differ slightly. Keep an eye on the rolls after 25 minutes.
  3. 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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