Crispy Samosa Pinwheels: A Flavorful Twist on a Classic
1 hour
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About Crispy Samosa Pinwheels: A Flavorful Twist on a Classic
Craving a crispy, savory snack with a twist? These Samosa Pinwheels offer a delightfully modern take on the classic samosa, transforming the traditional spiced potato and pea filling into a fun, easy-to-eat spiral.Imagine flaky, golden-brown pastry wrapped around a fragrant, savory filling. Perfect as appetizers, game-day snacks, or a unique lunchbox surprise, these pinwheels are a guaranteed crowd-pleaser.Whether you're hosting a party or simply treating yourself, these irresistible Samosa Pinwheels offer an explosion of flavor and texture in every bite.
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Dough
- 1 cup All-Purpose Flour
- 2 tsp Carom Seeds
- 1/2 tsp Salt
- 3 Tbsp Oil
- 1/2 cup Water or as needed
For the Filling
- 4 medium Potatoes and roughly mashed, boiled, peeled
- 1/2 cup Peas boiled, green
- 1 tsp Cumin Seeds
- 1 Tbsp Chili chopped, green
- 2 tsp Coriander Powder
- 1/2 tsp Chili Powder red
- 1/2 tsp Garam Masala
- 1 tsp Mango Powder amchur, dry
- 1 1/4 tsp Salt adjust to taste
- 2 Tbsp Coriander finely chopped, fresh
For Frying and Assembly
- 1 cup Oil for frying
- 1 Tbsp Sesame Seeds
- 3 Tbsp All-Purpose Flour for slurry
- 1/4 cup Water for slurry
Instructions
- In a large bowl, combine the all-purpose flour, carom seeds, and salt. Mix well.
- Gradually add water while mixing with your fingers until a firm dough forms. Knead the dough for 2-3 minutes until smooth. This dough should be firm, not soft, for the best pinwheel structure. Cover the bowl and let it rest for 10-15 minutes. This allows the gluten to relax, making the dough easier to roll.
- Pressure cook the potatoes for 3-4 whistles until tender. Allow them to cool completely, then peel and roughly mash.
- In a bowl, combine the mashed potatoes, boiled green peas, cumin seeds, chopped green chili, coriander powder, red chili powder, garam masala, dry mango powder, salt, and chopped fresh coriander. Mix thoroughly with your fingers until all ingredients are well combined.
- In a small bowl, whisk together the all-purpose flour and water to create a thin slurry. Set aside.
- Knead the dough once more and divide it into two equal portions.
- Lightly grease a wooden board or clean surface with oil. Roll out one portion of the dough into a thin circle, slightly thicker than a chapati.
- Spread half of the potato filling evenly over the rolled-out dough, leaving a small border around the edges. Gently press the filling down.
- Starting from one edge, carefully roll the dough into a tight log. Brush the loose edge with water to seal it securely. Gently roll the log back and forth a few times to ensure it's firm and even.
- Trim the edges of the log where there is no filling. Cut the log into 1/2-inch thick slices.
- Press each pinwheel into the sesame seeds, coating them lightly. Repeat the rolling, filling, and cutting process with the remaining dough and filling.
- Heat oil in a large pan or kadai over medium-high heat. Ensure the oil is hot enough for frying by dropping a small piece of dough into it; it should sizzle gently.
- Dip each pinwheel into the prepared slurry, then gently slide them into the hot oil. Fry in batches to avoid overcrowding the pan, which would lower the oil temperature and result in soggy pinwheels. Fry until golden brown and crispy, turning occasionally, about 3-4 minutes per side.
- Remove the pinwheels from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil. Serve hot with green chutney or tomato ketchup.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the spice level to your preference by adding more or less chili powder and cayenne pepper.
- To make this a complete meal, serve the chicken and sauce over rice or quinoa.
Storage Instructions
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 429kcalCarbohydrates: 67gProtein: 10gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.05gSodium: 465mgPotassium: 1009mgFiber: 8gSugar: 3gVitamin A: 169IUVitamin C: 51mgCalcium: 67mgIron: 4mg
Bhumika Gandhi
Articles: 72
3 Comments
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This is so tempting! Thank you.
This is perfect! Can’t wait to taste it.
I’m thrilled to try this recipe!