Ramadan Recipes For Samosa & Spring Roll Stuffing

Make and freeze Ramadan Recipes For Samosa & Spring Roll stuffings for the samosa, spring roll, sandwich, and pies for your everyday iftar.

Here are some Ramadan Recipes For Samosa & Spring Roll stuffings that we use to make the samosa, spring roll, sandwich, and pie. As many of my readers are aware that I do not encourage deep-fried food during the month of Ramadan, but we can always find alternative ways of having snacks without deep frying them.

These Ramadan special samosa and spring roll stuffing can be made in advance and stored in the freezer in small zip lock bags as individual servings. This helps in making your iftar preparation quick and easy.

One such way is to either bake or air fry the samosas and spring rolls. And you if you are not pleased with the idea of having baked samosa, you can always have shallow fried bread rolls.

Bread Chicken Spring Rolls

Bread Chicken Spring Rolls are an easy way out to make a quick snack. Bread slices are rolled out into thin slices, stuffed with Chinese chicken or vegetable stuffing and shallow fried.

Cheese & Vegetable Stuffing For Sandwiches, Bread Rolls & Puffs

Ingredients

• 1 cup grated cheddar cheese
• 1 small onion finely chopped
• 1 tomato finely chopped
• 1 small capsicum finely chopped
• 1/4 cup finely chopped spring onion
• 1 green chili chopped
• 2 tablespoon chili sauce

Method:

Mix all the ingredients together in a bowl and use it as stuffing for sandwiches.

Chicken Mince Stuffing For Samosas, Sandwiches & Rolls

Ingredients:

• 500 gms Chicken mince
• 1 cup chopped onion
• 2 tbsp chopped garlic
• 2 tbsp yogurt
• 1 tbsp soy sauce
• 1 tbsp chopped green chilies
• 1 tsp red chili flakes (optional)
• 1/2 cup chopped spring onion (green & white)
• 1 tsp black pepper powder
• Salt
• 4 tbsp cooking oil

Method:

1. In a bowl, mix together 500 gms chicken mince and 2 tbsp yogurt.
2. Heat oil in a saucepan and fry 2 tbsp chopped garlic and 1 cup chopped onion till soft and slightly changes color.
3. Add chicken mince and stir well until well combined with onion. Cook for 1 minute on high heat and then reduce the heat.
4. Now add 1 tbsp soy sauce, 1 tbsp chopped green chilies (as per your taste), 1 tsp red chili flakes, salt, and 1 tsp black pepper.
5. Place the lid and cook the mince till is fully done. Cook till the water in the chicken mixture has dried out
6. Finally, add 1/2 cup chopped spring onion, stir well and remove from heat.
7. Cool the chicken mixture completely before using it as stuffing for any dish.

Chinese Chicken Stuffing For Spring Rolls & Bread Rolls

Ingredients:

• 1 cup boiled & shredded chicken
• 1 carrot shredded
• 1 capsicum sliced
• 1 cup shredded cabbage
• 3 to 4 stems of spring onion (white and green portions kept separately)
• 1 tablespoon chopped garlic
• 1 tablespoon chopped ginger
• 2 green chilies sliced
• 1 tablespoon soy sauce
• 1 tablespoon white vinegar
• 1 teaspoon black pepper powder
• 1 teaspoon sugar
• 1 teaspoon salt
• 5 tablespoon cooking oil

Method:

1. Heat oil in a saucepan and fry garlic & ginger for a few seconds. When the color changes slightly add white spring onion and green chilies. Fry for some time.
2. Add boiled chicken, black pepper powder, and salt.
3. Now add carrot, capsicum, cabbage, soy sauce, sugar, vinegar, and a green portion of spring onion.
4. Stir well on high heat for 30 seconds. Remove to a bowl and set it aside till it cools.

Meat Mince Stuffing For Samosas, Puffs & Rolls

Ingredients

• 500 gms mince (beef/mutton)
• 1 tbsp ginger & garlic paste
• 2 tbsp yogurt
• 2 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tbsp kasoori methi
• 1/2 tsp garam masala powder
• Salt
• 4 tbsp of cooking oil
• 1 medium onion finely chopped
• 1/2 cup chopped spring onion (green & white)
• 1 or 2 green chilies finely chopped
• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 1/2 cup finely chopped capsicum
• 1 tbsp lemon juice

Method:

1. In a bowl, mix together 500 gms mince (beef/mutton),1 tbsp ginger & garlic paste, 2 tbsp yogurt, 2 tsp red chili powder, 2 tsp coriander powder,1 tsp cumin powder,1 tbsp kasoori methi,1/2 tsp garam masala powder, Salt.
2. Mix well and marinate the mince for 1 hour.
3. Heat oil in a saucepan or kadhai. Add the marinated mince and cook on high heat for 30 seconds by stirring constantly.
4. Cover and cook on low flame till the mince is fully cooked. Dry out the liquid if any by cooking without the lid.
5. Then add the last seven ingredients and cook on high heat for 1 minute. Stir well, check the salt and adjust all the spices.
6. Remove from heat and cool it before using it as a stuffing.

Mexican Chicken Stuffing For Pinwheels, Sandwiches, and Bread Rolls

Ingredients

• 2 cups boiled and shredded chicken
• 1 large onion, finely chopped
• 1 tablespoon finely chopped garlic
• 1 green chili, finely chopped
• 1 tablespoon paprika (or Kashmiri red chili powder)
• 2 teaspoon dried oregano
• 1 teaspoon cumin powder
• 1 teaspoon black pepper powder
• Salt
• 4 tablespoon cooking oil
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped tomato
• 1/2 cup chopped capsicum
• 1/2 cup chopped coriander leaves
• 1 tablespoon lemon juice
• 1 cup grated cheddar cheese
• 3 tablespoon sour cream (or regular cream)
• 1 tablespoon red chili sauce

Method

1. Heat oil in a saucepan and fry chopped garlic for a few seconds. When it starts to change color, add chopped onion and green chilies. Saute onion till soft and pink.
2. To this add, 1 tablespoon paprika, 2 teaspoons dried oregano, 1 teaspoon cumin powder, 1 teaspoon black pepper powder and fry for 1 minute. Then add cooked & shredded chicken along with salt as needed. Mix everything well and cook for a couple of minutes. Remove this stuffing to a large bowl and set it aside to cool.
3. Once the stuffing is cooled down, add chopped onion, chopped tomato, chopped capsicum, chopped coriander leaves, lemon juice, grated cheddar cheese, sour cream, and red chili sauce. Mix well and set aside.

Paneer & Vegetable Stuffing For Crepes & Bread Rolls

Ingredients

• 1 cup grated cottage cheese (paneer 100 grams)
• 1/2 cup grated cheddar cheese
• 1 medium onion finely chopped
• 1 capsicum sliced
• 1 carrot grated
• 1 tablespoon chopped garlic
• 2 or 3 green chilies (as per taste)
• 1 teaspoon cumin powder
• 1/4 teaspoon turmeric powder
• 1 tablespoon lime juice
• 2 teaspoon red chili sauce
• 2 tablespoon chopped coriander leaves
• 1/4 teaspoon salt
• 5 tablespoon cooking oil

Method

1. Heat oil in a saucepan and fry chopped garlic till light golden. Add chopped onion and green chilies and saute till translucent.
2. Then add chopped capsicum, carrot, 1/4 teaspoon turmeric powder, 1 teaspoon cumin powder, and salt. Fry the vegetables on medium-high heat for 1 minute.
3. Now add grated cottage cheese (paneer), lime juice, and coriander leaves. Stir well and cook for 1 more minute till paneer is well combined with veggies and spices. Do not add too much salt as cheddar cheese is high in salt.
4. Switch off the flame and then add grated cheddar cheese and red chili sauce. You can add red chili sauce as per your taste. Give a final stir so that everything is well combined.
5. Remove from the pan and set aside to cool before using as stuffing.

Peri-Peri Chicken Stuffing For Samosa, Spring Rolls, Sandwiches, & Crepes

Ingredients

• 500 gms Boneless Chicken
• 1 medium-size onion finely chopped
• 1/2 cup spring onion finely chopped
• 5 tbsp Cooking oil

Peri-Peri Mix (grind to a smooth paste)

• 4 cloves of garlic
• 4 to 5 dry red chilies (as per taste)
• 1 tsp dried oregano powder
• 1 tsp paprika / red chili powder
• 3 tsp balsamic vinegar / white vinegar
• 2 tbsp olive oil
• Salt

Method

1. Finely chop boneless chicken (can also use chicken mince).
2. Prepare the peri-peri mix and marinate the chicken in it for 1 hour.
3. Heat oil in a pan and fry chopped onion till light golden.
4. Add marinated chicken, stir well, cover and cook till the chicken is fully done and all the water has dried up. To that add chopped spring onion.
5. Check the salt and other seasonings, if required adjust accordingly.
6. Remove from heat and cool it completely before using it as a stuffing.

Vegetable Stuffing (Punjabi Aloo Samosa Stuffing)

Ingredients

• 4 potatoes boiled & mashed
• ½ boiled green peas
• 1 tablespoon grated ginger
• 2 green chilies chopped
• 6 curry leaves chopped
• ¼ teaspoon turmeric powder
• 2 teaspoon red chili powder
• ½ teaspoon amchur powder (dry mango)
• ¼ teaspoon garam masala powder
• 4 tablespoon oil
• Salt to taste

Method

1. Heat the oil in a non-stick pan, add ginger, green chilies, curry leaves and saute for a few seconds.
2. Then add boiled & mashed potato, green peas, turmeric powder, and chili powder.
3. Cook for 4 to 5 minutes by stirring well. Add amchoor powder, garam masala powder, and salt. Cook for a couple of minutes.
4. Remove from heat and allow to cool.

Szechuan Chicken Stuffing For Spring Rolls

Ingredients

• 1 cup boiled and shredded chicken
• 1 cup finely chopped cabbage
• 1/2 cup grated carrot
• 1/2 cup chopped spring onion
• 1 tbsp grated garlic
• 1 tbsp grated ginger
• 1 tsp red chili flakes
• 1 tsp black pepper powder
• 1 tbsp soy sauce
• 1 tbsp red chili sauce
• 1 tsp sugar
• Salt
• 2 tbsp oil

Method

1. Heat oil in a flat pan and fry grated ginger and garlic for half a minute. Then add cooked chicken, 1 tsp red chili flakes, 1 tsp black pepper powder, and salt. Stir well and cook on low heat.
2. Then add 1 tbsp soy sauce and 1 tbsp red chili sauce.
3. After a few seconds add cabbage, carrot, spring onion, and 1 tsp sugar.
4. Cook for 1 minute and then turn off the heat. Remove the chicken stuffing to a bowl and set it aside to cool.

Desi Spicy Chicken Stuffing for Parathas, Bread Rolls, Sandwiches

Ingredients

• 1 cup boiled and shredded chicken
• 1 onion sliced
• 1 green chili finely chopped
• 5 curry leaves finely chopped
• 1 teaspoon whole cumin
• 2 teaspoon red chili powder
• ¼ teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ cup chopped coriander leaves
• 1 tablespoon lemon juice
• 3 to 4 tablespoons of cooking oil
• Salt

Method

1. Heat oil in a saucepan and add 1 tsp whole cumin. When it changes color, add sliced onion and sauté until soft.
2. Then add chopped green chili, chopped curry leaves, 2 tsp red chili powder, ¼ tsp turmeric powder, 1 tsp cumin powder, and 1 tsp coriander powder.
3. Fry the masala for 2 minutes or till the raw smell disappears. Add a few drops of water if needed.
4. Now add cooked chicken, lemon juice, salt, and chopped coriander leaves.
5. Fry for 1 more minute, remove from heat and set aside to cool.

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