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.
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.
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.
2. Let dough rest for 15-20 minutes : Cover the dough with a damp cloth and leave it for 15-20 minutes.
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.
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.
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.
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.
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.
3. Bon appétit : Enjoy pinwheel samosas with green chutney of your choice and masala tea.
PREP TIME 20 minutes
COOK TIME 20 minutes
TOTAL TIME 40 minutes
1. Mix ingredients, add water and knead 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 dough. I used approximately 1/3 cup water.
2. Let dough rest for 15-20 minutes
Cover the dough with a damp cloth and leave it for 15-20 minutes.
For paste
Other ingredients:
1. Mix ingredients
In a mixing bowl add 4 boiled and mashed potatoes, salt to taste, 1 tsp red chilli powder, 1 tsp dry mango powder, 1 tsp garam masala powder and lots of chopped coriander. Mix everything well. Check the seasoning. Adjust if required.
1. Roll samosa sheet and spread stuffing
Divide dough into two portions. Roll it. Shape into a rectangle or square. Spread the stuffing properly.
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.
1. Make 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.
2. Heat oil and fry samosa
Heat enough oil in a pan. Dip the samosa in paste. Fry on a low flame till golden brown.
Bon appétit
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