Samosa pinwheels are a delightful twist on the traditional samosa, where a flavorful spiced potato and pea filling is rolled up in a thin dough, sliced into pinwheels, and baked until golden and crispy. These bite-sized treats offer all the savory goodness of samosas in a convenient, visually appealing, and easy-to-eat pinwheel form, perfect for snacks, appetizers, or party platters.
Here’s a detailed recipe for making Samosa Pinwheels:
Ingredients:
For the Filling:
- 3 large potatoes, boiled, peeled, and mashed
- 1 cup green peas (fresh or frozen)
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 2 inches of ginger finely chopped.
- 1 green chili, finely chopped (adjust according to spice preference)
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- Salt to taste
- 2 tablespoons chopped coriander leaves
For the Dough:
- 2 cups all-purpose flour (maida)
- 4 tablespoons ghee or oil
- 1/2 teaspoon salt
- Water, as needed
For Assembling:
- 2 tablespoons all-purpose flour (for dusting)
- 2 tablespoons melted ghee (for brushing)
Instructions:
1. Prepare the Filling: a. Heat oil in a pan. Add cumin seeds and mustard seeds. Allow them to splutter. b. Add ginger and green chili. Sauté for 1-2 minutes until the raw smell disappears. c. Add turmeric powder, coriander powder, cumin powder, and garam masala. Mix well. d. Add mashed potatoes, green peas, and salt. Cook for 5-7 minutes, stirring occasionally. e. Add chopped coriander leaves, mix, and let the filling cool.
2. Prepare the Dough: a. In a mixing bowl, combine all-purpose flour, ghee, and salt. b. Gradually add water and knead to form a smooth and soft dough. c. Cover the dough and let it rest for 15-20 minutes.
3. Assemble the Samosa Pinwheels: a. Divide the dough into two equal parts. Roll out each portion into a thin rectangular sheet on a floured surface. b. Spread a thin layer of melted ghee or oil on the rolled-out dough. c. Spread half of the prepared potato filling evenly over the dough. d. Carefully roll the dough into a tight log or cylinder shape. e. Repeat the process for the second portion of dough and filling. f. Place the rolled cylinders in the refrigerator for about 15-20 minutes to firm up.
4. Slice and Bake: a. Preheat the oven to 180°C (350°F). b. Take out the chilled cylinders and slice them into 1/2 inch thick rounds. c. Place the rounds on a baking sheet lined with parchment paper. d. Bake for 20-25 minutes or until the pinwheels turn golden brown and crisp.
5. Serve: a. Allow the Samosa Pinwheels to cool slightly before serving. b. Serve with mint chutney or ketchup.
Enjoy your delicious Samosa Pinwheels!
