Pinwheel Samosa

Pinwheel Samosa - Plattershare - Recipes, food stories and food lovers
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…
4.30 from 3 votes
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Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Served As: Snacks
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 8


  • 1 cup Dough or maida for maida
  • 1 Sooji â tbspn
  • 12 tsp Ajwain â
  • 1-2 tsp Salt or as per taste
  • 1 Oil â tbspn as required for deep frying
  • 2 Stuffing boiled and mashed nicely, or potato for potato medium sized
  • 12 tsp Cuminjeera €“ 12 Tsp cuminjeera â
  • tsp Coriander Seeds slightly crushed or pounded, or dhaniya sabut dhaniya â 34
  • 12 tsp Ginger â coarsely pounded
  • 1 Green Chillies coarsely pounded â medium sized
  • 14 tsp Dry Mango Powder â
  • 1-2 tsp Salt or as per taste
  • 2 tsp Oil â
  • 1 leaves Coriander finely chopped fresh â tbspn
  • 1 Refined flour or paste for paste â tbspn
  • to Water or paste â enough make thick paste


  • 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

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4.30 from 3 votes

Shyamala Kumar
Shyamala Kumar

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