- 4 medium potatoes, boiled, peeled and roughly mashed (will be about 2-1/2 cup mashed potatoes)
- 1/2 cup green peas boiled and drain (using frozen green peas)
- 1 tsp cumis seeds (jeera)
- 1 tbsp green chili finely chopped
- 2 tsps coriander powder (dhania)
- 1/2 tsp red chili powder (lal mirch)
- 1/2 tsp garam masala
- 1 tsp mango powder (amchoor)
- 1-1/4 tspa salt
- 2 tbsps cilantro finely chopped (hara dhania)
- 1 cup all-purpose flour (maida, plain flour)
- 2 tbsps fine sooji (samolina)
- 1/2 tsp salt
- 3 tbsps oil (canola, vegetable)
- 1/3 cup cold water, approx.
- 3 tbspa all-purpose flour (maida, plain flour)
- 1/4 cup water
- oil to fry
Mix flour, sooji, salt, and oil. Add water as needed to make soft dough. Don’t knead the dough. Cover the dough with a damp cloth. Let it rest at least 15 minutes.
Squeeze the water from the green peas. Mix all the ingredients for filling: potatoes, cumin seeds, coriander, green chili, mango powder, salt, and cilantro.
Divide the filling in 2 parts and set aside
Mix the 3 tablespoons all purpose flour and ¼ cup water to make a thin batter. Set aside.
Knead the dough for a minute before rolling. Divide dough into two equal parts and make them into patties and roll each one into about 11 inch diameter.
Spread one part of the filling evenly over one of the rolled dough, slightly pressing.
Roll the sheet gently, but firmly until you have a nice firm log. Use a little water to seal the end of the sheet firmly, roll the log gently 6-7 times this helps keeping together.
With a sharp knife slice the both ends about 1 inch long then slice the log into ½ inch thick, this should make about 14 -16 pinwheels. Press each pinwheel lightly. Do the same with second sheet, you will have about 30 pinwheels.
Heat at least one inch of oil in a frying pan over medium high heat. To test, put a small piece of dough into the oil; dough should sizzle and come up slowly, but not change color.
Fry the pinwheels in small batches. Dip them in the batter one at a time and drop them slowly into the hot oil. Fry the pinwheels until both sides are golden-brown, turning occasionally. Each batch will take three to four minutes to cook. Repeat this process until all the pinwheels are cooked.
The crisp, delicious pinwheels are now ready to serve.
Samosa pinwheels can be frozen five to six weeks. To freeze, fry them halfway. Once they reach room temperature, layer them in a container between sheets of waxed paper. When ready to use, re-fry them or heat them in the oven at 350° F until golden brown.
You can also refrigerate them three to four days.
Serve them as a chaat with drizzling whipped yogurt and tamarind chutney.
Also can be served with chola .