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Pinwheel Samosa

4.30 from 3 votes

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An interesting twist in the regular samosa... A perfect crowd pleaser in your parties… Satisfies your sudden cravings for delectable snacks in monsoon...Extremely easy to prepare…Saves your time in folding and shaping the dough as in the usual version…
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Recipe CategoryVegetarian
Served AsSnacks
CuisineIndian
Servings 8
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Ingredients
  

  • For dough: Maida- 1 cup
  • Sooji – 1 tbspn
  • Ajwain – 12 tsp
  • Salt
  • Oil – 1 tbspn + as required for deep frying
  • For Stuffing: Potato- 2 medium sized boiled and mashed nicely
  • CuminJeera – 12 tsp
  • Coriander seeds Sabut dhaniya – 34 tsp slightly crushed or pounded
  • Ginger – 12 tsp coarsely pounded
  • Green Chilly – 1 medium sized coarsely pounded
  • Amchur powder – 14 tsp
  • Salt
  • Oil – 2 tsp
  • Fresh dhaniya leaves – 1 tbspn finely chopped
  • For maida paste: Maida – 1 tbspn
  • Water – enough to make a thick paste
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Instructions
 

  • Mix all the dry ingredients given for dough like maida, salt, ajwain, 1 tbspn oil and knead well into a stiff dough. Keep it covered for 10 mins.
  • In a kadai heat oil, add jeera and crushed dhaniya seeds. When the jeera splutters, add pounded ginger and green chilly and sauté. Add mashed potato, salt, amchur powder, fresh dhaniya and mix well. Remove from flame and let it cool.
  • Roll out a large lemon-sized dough into an oval shaped roti with medium thickness.
  • Spread the aalu stuffing evenly on the roti leaving just about 12 inch space at the corners.
  • Roll the roti from one end to another and slice it into 1 inch rounds or pinwheels.
  • Mix 1 tbspn maida with enough water and make a thick paste. Gently dip the pinwheels in maida paste taking care so that the stuffing stays intact.
  • Heat oil in a kadai and deep fry the pinwheels till golden in colour. Drain them in kitchen towel to remove excess oil if any.
  • Serve pinwheel samosas hot with any chutney or sauce of your choice.
    Pinwheel Samosa - Plattershare - Recipes, food stories and food lovers

Please appreciate the author by voting!

4.30 from 3 votes
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Shyamala Kumar
Shyamala Kumar

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