Pinwheel samosas are a twist on the typical Indian samosa, with the contents wrapped in a thin layer of pastry dough and curled into a spiral form. After that, they are deep-fried till golden and crispy. They are a popular street meal and are available from numerous street sellers as well as restaurants. Pinwheel samosas are popular for parties, celebrations, and gatherings due to their distinctive shape and presentation. They are available with a range of fillings, ranging from classic savoury fillings like potatoes and spices to more creative fillings like chocolate, cheese, or sweet fillings like fruits or nuts. They may also be cooked with veggie contents, making them a terrific alternative for vegetarians and vegans. They go well with a variety of dipping sauces, including mint chutney, tamarind chutney, and sweet chilli sauce. They’re a tasty and creative take on the conventional samosa, making them a fun and exciting way to savour Indian cuisine.
Ingredients
- Mashed Potatoes – 4 cups
- Turmeric powder – ½ tsp.
- All-purpose flour/Maida – 3 ½ cups
- Black pepper powder – ½ tsp.
- Salt – ½ tsp. (accor. To taste)
- Garam Masala/ Hot spices – ¼ tsp.
- Kasuri methi/Dried fenugreek leaves – ½ tsp.
- Green chili (fine chopped) – 2
- Coriander (fine chopped) – 1 tbsp.
- Oil (for kneading) – 2 tbsp.
- Oil (for frying)
Cooking Instructions
- First, we will put 4 cups of flour in a large bowl. Then, we will add 2 tsp of salt and oil and lightly knead the flour.
- We will cover the kneaded flour and let it sit for a while. Next, we will heat a pan and pour 1 tablespoon of oil into it.
- Once the oil is hot, we will add the dried fenugreek leaves and boiled potatoes.
- We will then add turmeric powder (1/2 tsp), black pepper powder (1/2 tsp), salt (1/2 tsp), hot spices (garam masala), and green chilli (1/4 tsp) to the pan.
- We will fry the spices and potatoes until the potato mixture becomes golden, and then we will add some green coriander and remove the mixture from the pan.
- To make the dough, we will mix all-purpose flour until it forms a smooth dough.
- We will then roll it out into a thin, circular shape.
- We will spread the potato mixture over a flour chapati of the same size. Then, we will roll the chapati up and cut it into round shapes with a knife.
- We will heat oil in a pan and coat the pinwheel samosa pieces in dry flour before frying them until they turn light golden.
- We can serve the pinwheel samosas with green coriander sauce and tomato sauce.
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