Samosa stuffed French bread – Brilliant for entertaining, this spicy and savory appetizer is loaded with Indian inspired flavors like cumin, coriander and chilies. Spiced potatoes and green peas are lightly mashed, and stuffed inside French bread. The addition of cheese certainly imparts a beautiful depth of flavor to this appetizer.
If you are a huge fan of classic Indian samosas, you are in for a real treat today. Meet my new favorite way to enjoy samosas – samosa stuffed french bread. In fact, I’m so excited to introduce you to this simple and easy way to enjoy the ultimate Indian snack.
The recipe starts with the old fashioned super long French bread. I do see quite a lot of varieties of this all-time favorite in the bakeries these days. Don’t worry. Just choose your favorite. I decided to go with the classic plain version of this bread.
Since we are going to stuff this bread, you will need to prep the bread first. Use a sharp knife to cut the bread into long pieces, and dig out all the soft bread from the inside. Once you are finished, all that’s left behind will be hollow logs of bread. And that’s what we are going to use for our samosa stuffed french bread.
Ok now, the samosa filling. I mean, the classic potato and pea filling. To make this filling, potatoes and green peas are sautéed in an array of spices. Make sure the veggies are well coated in the masala for maximum flavor. To convert this samosa stuffed french bread into a meat lover’s delight, replace the traditional potato filling with the filling we used in keema samosa.
When it comes to the veggies used, this recipe is totally customizable. Add your favorite veggies like cauliflower, broccoli, sweet potatoes, pumpkin etc. You can even add chopped paneer if you prefer a rich version of this stuffed bread.
In order to make this a super delicious appetizer, I also added a touch of cheesy goodness to this recipe. Just because cheese makes everything taste better. In fact, cheese is heaven. Add cheese to the slightly cooked potato and filling. When you bake the bread in the oven, cheese melts, and adds cheesy strings of deliciousness to your stuffed french bread.
All the filling goes into the hollowed bread. For extra addition of flavor, we will also be brushing the bread with melted butter. Sometimes, I brush the bread with a mixture of butter, minced garlic and any herb. You see, delicious flavors to make this stuffed bread super exciting and mouthwatering.
Alright, onto the last step of this amazing samosa stuffed french bread. Baking until all the cheese turns ooey gooey. And that’s lip-smacking! Before you bake this bread, make sure you wrap them in aluminum foil just to ensure the right amount of heat inside.
So, what do you think about this surprising twist on Indian samosas? I hope you will definitely give this a try!
- 1 loaf unsliced French bread or your favorite baguette
- Melted butter, to brush on bread
- 1 tbsp oil
- 3 medium potatoes, boiled and cut into cubes
- 1 cup green peas, cooked (I used frozen peas)
- 1” fresh ginger, minced
- ½ tsp cumin seeds
- 1 tsp ground fennel (fennel powder)
- 1 ½ tsp ground coriander (coriander powder)
- 1 ½ tsp garam masala
- 1 tsp red chili powder
- Few sprigs of coriander (cilantro) leaves
- 1 ½ cups grated mozzarella
- Salt to taste
- Heat oil in a large frying pan over medium-high heat. Add cumin seeds, and allow to splutter. Saute ginger until aromatic. Add ground fennel, coriander, garam masala and red chili powder. Saute for a minute. Add potatoes and green peas. Season with salt. Stir fry for 2 minutes. Stir in coriander (cilantro) leaves. Remove from heat. Allow to cool slightly. Stir in mozzarella. Set aside.
- Preheat oven to 200C / 400F. Line a baking tray with parchment paper (baking paper).
- Cut the French bread into two equal halves. Cut the two halves again into two equal halves so you have four pieces of bread. Use a long knife to cut out the middle section of each bread.
- Fill each bread with the samosa mixture. Brush with melted butter. Cover each loaf separately in aluminum foil. Place on baking tray, and bake for approximately 20-25 minutes.
- When done, unwrap the foil, and slice into quarters.
- Serve warm.
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