PINWHEEL SAMOSA

Pinwheel Samosa Recipe | Aloo Bhakarwadi

What is pinwheel samosa?

Samosa is a very popular snack in India. A delicious potato stuffing, stuffed in a sheet of all-purpose flour and is deep fried. Samosas have a typical shape. Pinwheel samosas have all of these characteristics except the shape of regular samosa. To make pinwheel samosa the stuffing is spread on the sheet, thereafter the sheet is rolled, sealed and cut into slices and deep fried. The pinwheel samosas make a great tea time snack. Apart from that, they can also be served as party starters or as breakfast.

Let’s talk about the ingredients for pinwheel samosa

Pinwheel samosas call for perfect samosa sheet and delicious stuffing. For the samosa sheet, it is very important to add the correct quantity of fat i.e. ghee or oil. I have used oil. For nice and flaky exterior enough oil or ghee should be added. Make sure to prepare a stiff dough. If the dough is not stiff, the samosas won’t be crisp. For the stuffing, I have used potatoes and simple spices. To ensure that the potato stuffing doesn’t ooze out while frying, the pinwheel samosa is dipped in a paste of all-purpose flour and water and then fried.

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To prepare dough

1. Mix ingredients, add water and knead a stiff dough : In a mixing bowl add 1 cup all-purpose flour, salt to taste, 2 tbsp fine semolina, 3 tbsp oil. Mix it well to get a crumbly mixture. Gradually add cold water and knead a stiff dough. I used approximately 1/3 cup of water. A stiff dough ensures a crispy exterior and enough oil ensures flaky exterior.

PINWHEEL SAMOSA

2. Let dough rest for 15-20 minutes : Cover the dough with a damp cloth and leave it for 15-20 minutes.

PINWHEEL SAMOSA

To make The Stuffing

1. Mix ingredients : In a mixing bowl add 4 boiled and mashed potatoes, salt to taste, One tsp red chili powder, 1 tsp dry mango powder, one tsp garam masala powder and lots of chopped coriander. Mix everything well. Check the seasoning. Adjust if required.

PINWHEEL SAMOSA

To make Pinwheel Samosa

1. Roll samosa sheet and spread stuffing : Divide dough into two portions. Roll it. Shape into a rectangle or square. Spread the stuffing properly. Giving a rectangular or square shape to the sheet ensures uniform pinwheel samosas.

PINWHEEL SAMOSA

2. Roll and seal and cut into slices : Tightly roll the sheet. Apply some water at the end and seal the roll. Cut the log into ½ inch slices. Press it slightly between your palms.

PINWHEEL SAMOSA

To Fry Pinwheel Samosa

1. Make a paste and cover pinwheel samosa with the paste : Mix 3 tbsp all-purpose flour, ¼ cup water and a pinch of salt. Dip the pinwheel samosas in the paste to coat it properly.

PINWHEEL SAMOSA

2. Heat oil and fry samosa : Heat enough oil in a pan till it is moderately hot. Put coated pinwheel samosa in oil. Fry on a low flame till golden brown. Make sure the oil is not very hot when you put in the pinwheel samosa if samosa is put in very hot oil they might get tiny bubbles and won’t be smooth. Deep fry pinwheel samosa on low flame only otherwise they might remain undercooked from inside.

PINWHEEL SAMOSA

3. Bon appétit : Enjoy pinwheel samosas with green chutney of your choice and masala tea.

PINWHEEL SAMOSA

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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