Samosa pinwheels are less difficult to make than the authentic samosa, as I have additionally add onion or garlic to the filling, you also can if you like.
For the filling
- 4 Large Potatoes
- 1/2 Cup Boiled Green Peas
- 1 Teaspoon Cumin Seeds (Jeera)
- 1 Teaspoon Fennel Seeds (Saunf)
- 1 Teaspoon Coriander Powder (Dhaniya Powder)
- 1/2 Teaspoon Garam Masala
- 1/2 Teaspoon Dry Ginger Powder (Saunth)
- 1/three Teaspoon Turmeric Powder (Haldi)
- 1 Teaspoon Red Chilli Powder
- 1 Teaspoon Dry Mango Powder (Amchur)
- 1 Teaspoon Salt to taste
For the dough
- 1 Cup Plain Flour or All Purpose Flour (Maida)
- 2 Tablespoons Semolina (Sooji)
- 2 Teaspoons Oil
- 1 Teaspoon Carom Seeds (Ajwain)
- 1/2 Teaspoon Salt
- Wash, peel and boil the potatoes. Mash them coarsely. Add the boiled peas (frozen peas) to the mashed potatoes. 1/2 Cup Boiled Green Peas.
- Add cumin seeds, fennel seeds, coriander powder, garam masala, dry ginger powder, turmeric powder, pink chilli powder, dry mango powder and salt.
- 1 Teaspoon Cumin Seeds (Jeera),1 Teaspoon Fennel Seeds (Saunf),1 Teaspoon Coriander Powder (Dhaniya Powder),1/2 Teaspoon Garam Masala,1/2 Teaspoon Dry Ginger Powder (Saunth),1/three Teaspoon Turmeric Powder (Haldi),1 Teaspoon Red Chilli Powder,1 Teaspoon Dry Mango Powder (Amchur),1 Teaspoon Salt, or to taste
- Mix all of the substances nicely and modify the spices consistent with taste.
Preparing the dough. Combine 1 Cup Plain Flour or All Purpose Flour (Maida),2 Tablespoons Semolina (Sooji).
- Add a few oil, carom seeds (ajwain) and salt to the flour. Add 2 Teaspoons Oil,1 Teaspoon Carom Seeds (Ajwain),1/2 Teaspoon Salt. Add around 1/3 cup of water in small increments and knead a gentle dough. Cover the dough with a humid fabric and allow it take a seat down for 10 minutes.
Making the pinwheels
- Divide the dough into three identical balls. Brush some drops of oil at the outside.
Using a rolling pin, flatten out the the balls to make a massive disc round 9-10 inches in diameter. You can brush the disc with a few oil if it begins offevolved to paste to the rolling pin or board.
- Divide the potato combination into three components and unfold it flippantly over the disc, leaving round 1/2 inch area at the edges. You can use a rolling pin to flatten out the combination.
- Gently begin rolling the disc tightly from one end. Towards the end, brush some drops of water onto the edges. This will assist the dough stick together. Finish rolling up and press gently to seal the ends. Cut the dough horizontally into 1 inch slices with a pointy knife.
- Take every slice among the palm of your fingers and press lightly to flatten it out. Deep fry on medium warmth until they’re crisp and golden brown. You also can bake the pinwheels at 180C or 350F for 30-35 mins. Serve with mint chutney, coriander chutney, or tamarind chutney. You also can serve them as a chaat in conjunction with curd, and chutneys.
- Heat oil in High Flame and deep fry the ones pinwheels. Serve heat with Tomato Ketchup or Green Chutney.