Samosa Rolls - Savoury Chickpea Cinnamon Rolls

Several Samosa Buns - A spiced dough rolled around a chickpea samosa filling, cinnamon roll style.

5 from 1 vote

Samosa Rolls - Savoury Chickpea Cinnamon Rolls

These Samosa Rolls are a fun, savoury variation on traditional cinnamon rolls. Stuffed with a flavourful chickpea filling, it's a meal to go!

Prep Time20

Cook Time50

Rising Time1 45

Total Time2 55

Course: Main Course

Cuisine: Indian

Diet: Vegetarian

Servings: Large Rolls

Calories: 580kcal

Author: Marie Porter

Equipment

1 9 x 13 Baking Dish

Ingredients

Dough

1 ½ Cups Warm - not hot! - Water
4 teaspoon Active Dry Yeast
1 tablespoon Granulated Sugar
3 ½ Cups All-Purpose Flour
2-3 teaspoon Carom Seeds or Cumin Seeds
2 teaspoon Salt
½ teaspoon Turmeric

Samosa Filling

1 Onion Finely Chopped
1 Large Carrot Chopped
1 Tablespoon Olive Oil
3 Garlic Cloves Minced or pressed
1 Tablespoon Ginger Paste
1 Tablespoon Curry Powder
1 teaspoon Cumin Seeds
1 teaspoon Fennel Seeds
1 teaspoon Garam Masala
½ teaspoon Ground Coriander
½ teaspoon Cayenne
2 cans Chickpeas Rinsed and drained
2 tablespoon Lemon Juice
2 tablespoon Water
1 cup Frozen Peas Thawed and drained
2 tablespoon Chopped Cilantro
Salt and Ground Black Pepper

Instructions

Dough:

Stir yeast and sugar into warm water, allow to stand for 10 minutes – it should get very bubbly.
In a large mixing bowl, combine flour, seeds, salt, and turmeric. Pour in yeast mixture, stir well to combine.
Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. (OR: mix it in a stand mixer with a dough hook for 5 minutes or so!)
Once dough is fully kneaded, place in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.
While the dough is rising, make your filling:

Samosa Filling:

In a large nonstick pan over medium-high heat, sauté onion and carrot in olive oil until tender. Add garlic and ginger, cook for another minute.
Add the spices to the pan, continue cooking for another 30-60 seconds, until fragrant.
Add drained chickpeas, lemon juice, and water; mash lightly, stir to combine everything.
Add peas and cilantro, simmer just until thickened, then remove from heat and season with salt and pepper to taste.
Set aside, allow to cool to room temperature.

Assemble the Rolls:

Generously grease or spray a 9x 13″ baking pan.
Once dough has doubled in size and chickpea mixture has cooled, roll dough out on a floured surface. Aim to make it a large rectangle, say 15 x 20″ or so.
Evenly scatter the samosa filling across the rolled dough, avoiding the very edge of the rectangle.
Starting with one of the shorter edges, tightly roll the dough up.
Using a very sharp knife, slice the roll into 6 even rounds. I recommend wiping your knife down between each slice, to keep them looking clean and pretty.
Carefully place each roll into the pan, spacing them evenly.
Cover pan with plastic wrap, allow to rise one more time – about 45 minutes. While waiting for the buns to rise, heat oven to 375F.
Once final rise is over, pop the pan in the oven and bake for 35-40 minutes, or until golden brown and perfect.
Allow to cool for a few minutes, if you’re patient. Serve hot, with a bit of cilantro-mint chutney, if desired!

Notes

Once cooled to room temperature, rolls can be wrapped in plastic and stored in an airtight container in the fridge for up to 5 days.

Leftovers are best served room temperature or warmer. We like to microwave it for 30 seconds to take the chill off it, then pop it in the air fryer for a few minutes. It gives it a freshly baked taste and texture.

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