These Samosa Pinwheels are easy with a few ingredients. Samosa Pinwheels are great party appetizer. It’s a twist in the popular Indian snack Samosa.
Making perfect Samosa could be tricky. But Samosa Pinwheels are very easy. I love samosa. I like to experiment with it.
I have wrapped Samosa stuffing into Samosa dough, but you can roll it in a tortilla or puff pastry.
Important Notes:-
- I have added ghee in the dough. But you can add oil instead of ghee. I have learned that adding ghee in the dough makes samosa very flaky and crispy.
- The amount of water added depends on the flour quality. Add little water at a time. You have to knead into a tight firm dough.
- You can fill samosas pinwheels with any stuffing, but I like my samosa pinwheels with potatoes and peas.
- Don’t roll Samosa too thin or thick.
- Boiled potatoes should be dry.
How to make Samosa Pinwheels?
For dough
1. Take maida in a big bowl. Add salt, carom seeds and ghee into the flour. With your hands rub the ghee in the flour to get a breadcrumb-like consistency.
2. Add water gradually around 1 to 2 tablespoon at a time. Knead to a firm dough. Cover the dough with a wet kitchen towel. Keep it aside for 30 mins.
For stuffing
1. Heat oil in a pan. Add ginger chili paste. Saute it for few seconds. Add green peas. Cook it for 2 minutes on a medium flame.
2. Mash the potatoes. Don’t mash it very much. Add mashed potatoes in to the frying pan.
3. Add salt, garam masala, amchur powder, turmeric, and chili powder. Mix all the ingredients really well. Cook it for 4 – 5 minutes on medium heat.
4. Let this mixture cool down completely.
Making Samosa Pinwheels
1. Knead the dough. Divide dough into 3 equal parts and make them into a ball.
2. Roll each one into a 12-inch diameter.
3. Spread one part of the filling evenly over the rolled dough.
4. Roll the sheet gently until you have a nice firm log. Use little water to seal the end.
5. Seal both the side ends properly. Slice them 1 inch thick with a sharp knife. Press each Samosa pinwheel lightly.
6. Mix all-purpose flour / Maida with water and make a thin batter.
7. Heat oil in a pan for frying the Samosa Pinwheels.
8. Dip Samosa Pinwheels in the batter one at a time and drop them slowly into the hot oil. Fry them until both the sides are golden brown. Repeat this process until all the pinwheels are done.
9. Delicious Samosa Pinwheels are ready to serve. Enjoy them with Mint and Coriander chutney and Sweet Chutney or with Masala Tea.
Samosa Pinwheels
Ingredients
For dough
- Maida/all-purpose flour - 2 cup
- Ghee - ¼ cup
- Salt to taste
- Carom seeds - 1 teaspoon
For stuffing
- Oil - 2 tablespoon
- Boiled and peeled Potatoes - 4 medium size
- Green peas - ½ cup
- Ginger chili paste - 2 teaspoon
- Amchur powder/dried mango powder - 1 teaspoon
- Garam masala - 1 teaspoon
- Salt to taste
- Pinch of turmeric powder
- Red chili powder - ½ teaspoon Optional
- Other Ingredients
- All-purpose flour / Maida - 3 tablespoon
- Water - ¼ cup
- Oil for frying
Instructions
For dough
- Take maida in a big bowl. Add salt, carom seeds and ghee into the flour. With your hands rub the ghee in the flour to get a breadcrumb-like consistency.
- Add water gradually around 1 to 2 tablespoon at a time. Knead to a firm dough. Cover the dough with a wet kitchen towel. Keep it aside for 30 mins.
For stuffing
- Heat oil in a pan. Add ginger chili paste. Saute it for few seconds. Add green peas. Cook it for 2 minutes on a medium flame.
- Mash the potatoes. Don't mash it very much. Add mashed potatoes in to the frying pan.
- Add salt, garam masala, amchur powder, turmeric and chili powder. Mix all the ingredients really well. Cook it for 4 - 5 minutes on medium heat.
- Let this mixture cool down completely.
- Making Samosa Pinwheels
- Knead the dough. Divide dough into 3 equal parts and make them into a ball.
- Roll each one into a 12-inch diameter.
- Spread one part of the filling evenly over the rolled dough.
- Roll the sheet gently until you have a nice firm log. Use little water to seal the end.
- Seal both the side ends properly. Slice them 1 inch thick with a sharp knife. Press each Samosa pinwheel lightly.
- Mix all-purpose flour / Maida with water and make a thin batter.
- Heat oil in a pan for frying the Samosa Pinwheels.
- Dip Samosa Pinwheels in the batter one at a time and drop them slowly into the hot oil. Fry them until both the sides are golden brown. Repeat this process until all the pinwheels are done.
- Delicious Samosa Pinwheels are ready to serve. Enjoy them with Mint and Coriander chutney and Sweet Chutney or with Masala Tea.
Notes
The amount of water added depends on the flour quality. Add little water at a time. You have to knead into a tight firm dough.
You can fill samosas pinwheels with any stuffing, but I like my samosa pinwheels with potatoes and peas.
Don't roll Samosa too thin or thick.
Boiled potatoes should be dry.
Could you please tell me how to make rolls at the end