Samosa pinwheels are great party treat. This is an interesting twist on the popular Indian snack samosas. They make a mouthwatering appetizer or can be served as a chaat.
- 4 medium potatoes boiled peeled and roughly mashed (to make 2½ cups of mashed potatoes)
- 1/2 cup green peas boiled and drain, I am using frozen green peas
- 1 teaspoon cumin seeds (jeera)
- 1 tablespoon green chili chopped
- 2 teaspoons coriander powder (dhania)
- 1/2 teaspoon red chili pepper
- 1/2 teaspoon garam masala
- 1 teaspoon mango powder (amchur)
- 1-1/4 teaspoons salt, adjust to taste
- 2 tablespoons cilantro finely chopped(hara dhania)
- 1 cup all purpose flour (plain flour or maida)
- 2 tablespoons fine sooji (semolina flour) (available in Indian grocery stores)
- 1/2 teaspoon salt
- 3 tablespoons oil
- Approximately 1/3 cup cold water
- 3 tablespoons all purpose flour (maida or 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 Samosa Pinwheels With Hari Cilantro Chutney and or Tamarind Chutney.
- Serve them as a chaat with drizzling whipped yogurt and tamarind chutney.
- Also can be served with chola .