When in hurry and wants to make a quick snack for a party or guests coming at last moment or for a tea time snack….this is the recipe..!! It is so simple and easy to prepare with few ingredients on hand. It looks very beautiful.
They are bite sized quick alternate option to popular Indian snack Samosa.
Here I have deep fried these pin wheels, you can even bake it for a healthier version.
One thing you have to keep in my mind when you roll the sheet it has to be very tight so that the mixture doesn’t comes out while frying.
It is my one of my favorite snack to prepare in no time.
So next time you want to surprise your guest or family members do make this recipe. Do try this and share your experiences..😊
Let’s start with the ingredients and instructions to prepare this recipe.
- maida or all purpose flour – 1 cup
- salt – 1/4 teaspoon
- ghee – 1 teaspoon
- ajwain or carom seeds – 1/4 teaspoon
For Potato filling
- Potato – 4 boiled and mashed
- Cumin seeds-1/2 teaspoon
- Ginger- 1/2 teaspoon
- Green chilli-1 finely chopped
- Turmeric powder- 1/4 teaspoon
- Red chilli powder – 1/2 teaspoon
- Coriander powder – 1 teaspoon
- Anchor powder or dry mango powder- 1/2 teaspoon
- Garam masala- 1/2 teaspoon
- Coriander leaves- 1 tablespoon, finely chopped
- Salt to taste
For maida paste
- Maida -3 tablespoon
- Water-resistant 1/4 cup
- Oil for Frying
- Add maida, salt, carom seeds and ghee in a bowl. Mix well with your fingers.
- Add water little by little and knead it to a firm dough. The dough for samosa should be hard not soft.
- Cover the bowl and keep it aside for 10-15 minutes.
- Take Boil and mashed potatoes in a mixing bowl.
- Add all the other ingredients for preparing stuffing for pinwheel samosa, and mix them well with your fingers.
- Divide the filling into two equal parts.
FOR MAKING SAMOSA PINWHEEL
- Mix 3 tablespoons of maida and 1/4 cup of water to make a thin batter. Keep it aside.
- Take the dough, and knead it once more. Divide it into two equal parts.
- Grease a wooden board with oil. Place the dough and roll it using a rolling pin to make a circle, slightly thicker than chapati.
- Take one portion of the filling, and spread it well on the spread chapati, leaving some space around the corners. Press it lightly.
- Starting from one corner, start rolling the sheet gently, until you have a nice firm log. Apply water at the loose edge and seal well. Roll it gently 4 – 5 times more so that the log is nice and firm.
- Wrap the roll in a cling wrap and keep it in a fridge for 10-15 minutes.
- After 15 minutes take out the roll from the fridge and remove the cling wrap.
- With a sharp knife cut the edges where there is no potato filling. Then cut the remaining portion into 1/2-inch thick pieces. Keep it aside.
- Take each piece and gently press it. Repeat the same steps with the second dough ball.
- . Heat oil in a pan or kadai over medium-high heat. Put a small piece of dough into the oil. The dough should not rise immediately to the top. It should come up slowly without changing color.
- Dip the pinwheels into the maida batter, and gently slide the samosa pinwheels into the hot oil and fry them on medium flame in batches until both sides become golden brown turning occasionally.
- Repeat the steps until all the pinwheels are done.
18. Crisp, delicious, samosa pinwheels can be served with green chutney or simply with tomato ketchup.
Note:- You can bake it at 180 degree 350 degree Fahrenheit until they turn brown and crispy.