Add maida, salt, carom seeds and ghee in a bowl. Mix well with your fingers.
Add water little by little and knead it to a firm dough. The dough for samosa should be hard not soft.
Cover the bowl and keep it aside for 10 â€“ 15 minutes.
Pressure cook potatoes for â€“ 4 whistles. Wait till it cools.
Once cool, peel off the skin, and mash it well with a potato masher.
Add all the other ingredients for preparing stuffing for samosa pinwheel, and mix them well with your fingers.
Mix 3 tablespoons of maida and 1/4 cup of water to make a thin batter. Keep it aside.
Take the dough, and knead it once more. Divide it into two equal parts.
Grease a wooden board with oil. Place the dough and roll it using a rolling pin to make a circle, slightly thicker than chapati.
Take one portion of the filling, and spread it well on the spread chapati, leaving some space around the corners. Press it lightly.
Starting from one corner, start rolling the sheet gently, until you have a nice firm log. Apply water at the loose edge and seal well. Roll it gently 4 â€“ 5 times more so that the log is nice and firm.
With a sharp knife cut the edges where there is no potato filling. Then cut the remaining portion into 1/2-inch thick pieces. Keep it aside.
Take each piece and gently press it sesame seeds. Repeat the same steps with the second dough ball
Heat oil in a pan or kadai over medium-high heat.
Dip the pinwheels into the maida batter, and gently slide the samosa pinwheels into the hot oil and fry them on medium flame in batches until both sides become golden brown turning occasionally.
Crisp, delicious, samosa pinwheels can be served with green chutney or simply with tomato ketchup.