Crispy Pinwheel Samosas: A Fun Twist on a Classic Snack
30 minutes
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About Crispy Pinwheel Samosas: A Fun Twist on a Classic Snack
Craving crispy, savory samosas but short on time? These Pinwheel Samosas are your answer! Imagine the satisfying crunch and explosion of flavor, all without the fuss of traditional samosa folding.This easy recipe delivers the same authentic taste of spiced potatoes nestled in flaky, golden-brown dough. The fun pinwheel shape makes them perfect for parties or a quick snack.Simply bake or fry until golden and dip in your favorite chutney for an irresistible treat. Get ready for a flavor explosion that will leave everyone wanting more!
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Recipe Time & More
Prep20 minutes
Cook10 minutes
Total30 minutes
Ingredients
For the Dough
- 1 cup All-Purpose Flour maida
- 1 tbsp Semolina sooji
- 1/2 tsp Carom Seeds ajwain
- 1 1/2 tsp Salt
- 1 tbsp Oil
For the Filling
- 2 medium Potato boiled and mashed
- 1/2 tsp Cumin Seeds jeera
- 3/4 tsp Coriander Seeds dhaniya, slightly crushed
- 1/2 tsp Ginger coarsely pounded
- 1 medium Chili Pepper coarsely pounded, green
- 1/4 tsp Mango Powder amchur, dry
- 1 1/2 tsp Salt
- 2 tsp Oil
- 1 tbsp Coriander dhania, finely chopped, fresh
For Assembly
- 1 tbsp All-Purpose Flour for paste, maida
- as needed Water for paste
- Oil as needed, for deep frying
Instructions
- In a large bowl, combine the all-purpose flour, semolina, carom seeds, salt, and oil. Knead until a stiff dough forms. This will take about 5-7 minutes. Cover and let rest for 10 minutes. Resting allows the gluten to relax, resulting in a softer dough.
- Heat the oil in a pan over medium heat. Add the cumin and coriander seeds. Once they splutter, add the pounded ginger and green chili. Sauté for a minute until fragrant. Add the mashed potatoes, salt, dry mango powder, and fresh coriander. Mix well and cook for 2-3 minutes until heated through. Remove from heat and set aside to cool.
- Roll out a lemon-sized portion of dough into an oval shape, about 1/8-inch thick. Spread a thin layer of the potato filling evenly over the dough, leaving a small border. Gently roll the dough from one end to the other to form a log. Slice the log into 1-inch thick pinwheels.
- In a small bowl, whisk together the all-purpose flour and water to create a thick paste. Dip each pinwheel into the paste, ensuring it's lightly coated. This helps create a crispy exterior. Heat oil in a deep pan or kadai over medium-high heat. Carefully place the pinwheels in the hot oil and fry until golden brown and crispy. This will take about 3-4 minutes per side. Remove and drain on paper towels to absorb excess oil.
- Serve the hot pinwheel samosas with your favorite chutney or sauce.
Recipe Notes
Good To Know
- Chill the rolled dough log for 10-15 minutes in the refrigerator before slicing to ensure clean, even pinwheel shapes and prevent the filling from spilling out during cutting.
- For extra crunch, mix a tablespoon of fine semolina (sooji) into the final egg wash or water-brush before baking or frying.
- For a healthier version, brush the pinwheels lightly with oil and bake them at 200°C (400°F) until golden brown, turning halfway for even crisping. Air frying also works great for a lighter snack.
- Add a handful of finely chopped fresh coriander or mint leaves to the stuffing for a burst of color and fresh flavor.
Expert Tips
- For a savory variation, experiment with different fillings like spiced potatoes, paneer, or finely chopped vegetables.
- To prevent the pinwheels from sticking to the baking sheet, line it with parchment paper or a silicone baking mat.
- If using a filling that releases moisture during baking, lightly dust the rolled-out dough with cornstarch or flour before spreading the filling to absorb excess liquid.
Storage Instructions
- Store leftover pinwheels in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat in a preheated oven or air fryer for a few minutes until warmed through and crispy.
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Recipe Nutrition
Calories: 88kcalCarbohydrates: 5gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 855mg
Shyamala Kumar
Articles: 33
5 Comments
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I’m thrilled to try this recipe!
Such a delicious dish! Thank you.
Looks so incredible! Thank you for sharing.
What a great recipe! Thanks for sharing.
I’m loving this recipe already!