Time and servings
Time and servings
Ingredients
for dough:
- 1 cup maida / plain flour / all purpose flour / refined flour
- 2 tbsp rava / sooji / semolina
- ¼ tsp ajwain / caraway seeds
- ½ tsp sugar
- 2 tbsp oil
- ½ tsp salt
- ¼ cup water (to knead)
for stuffing:
- 2 boiled potato (grated)
- ¼ tsp turmeric / haldi
- ½ tsp kashmiri chilli powder / lal mirch powder
- 1 tsp aamchur / dry mango powder
- ¼ tsp cumin powder / jeera powder
- ½ tsp coriander seeds (crushed)
- 2 tbsp coriander leaves (chopped)
- ½ tsp garam masala powder
- ½ tsp ginger garlic paste
- salt to taste
other ingredients:
- 2 tbsp maida / plain flour / all purpose flour / refined flour
- ¼ cup water
- oil for deep frying
Instructions
- firstly, prepare the dough by mixing all the ingredients listed in for dough.
- cover with moist cloth and rest for 20 minutes.
- meanwhile prepare the stuffing, by mixing all the ingredients for stuffing.
- dust the dough with maida and roll the dough with rolling pin.
- now spread prepared aloo stuffing uniformly.
- roll tight making sure the stuffing is intact.
- cut the roll to half inch slice and flatten slightly.
- dip the pinwheel samosa into maida paste and coat both sides.
- deep fry immediately into hot oil. alternatively, bake in preheated oven at 180 degree celsius for 15-20 minutes or till it turns golden brown.
- keep the flame on low to medium and stir occasionally.
- fry the samosa pinwheel to golden brown and crisp.
- finally, serve pinwheel samosa with green chutney and tamarind chutney.
Step-by-step
1
firstly, in a large mixing bowl take 1 cup maida, 2 tbsp rava, ¼ tsp ajwain, ½ tsp sugar, ½ tsp salt and 2 tbsp oil.
2
combine well making sure everything is mixed well.
3
now add ¼ cup water and knead dough.
4
add more water if required and knead to smooth and tight dough.
5
cover with moist cloth and rest for 20 minutes.
6
meanwhile prepare the stuffing, by taking 2 boiled and grated potato. (i have pressure cooked potato for 3 whistles)
7
also add ¼ tsp turmeric, ½ tsp chilli powder, ¼ tsp cumin powder, ½ tsp coriander seeds, 1 tsp aamchur, ½ tsp garam masala powder, ½ tsp ginger garlic paste, ¼ tsp salt and 2 tbsp coriander leaves.
8
combine well to form a dough. keep aside.
9
after dough has rested for 20 minutes, knead again slightly.
10
dust the dough with maida and roll the dough with rolling pin.
11
roll the dough slightly thick like as preparing paratha.
12
now spread prepared aloo stuffing uniformly.
13
roll tight making sure the stuffing is intact.
14
cut the roll to half inch slice or to the desired size you prefer.
15
now flatten a slice gently, making to give a round shape to the pinwheel samosa.
16
prepare a lump free maida paste by mixing 2 tbsp maida with ¼ cup water.
17
dip the pinwheel samosa into maida paste and coat both sides.
18
deep fry immediately into hot oil. alternatively, bake in preheated oven at 180 degree celsius for 15-20 minutes or till it turns golden brown.
19
keep the flame on low to medium and stir occasionally.
20
fry the samosa pinwheel to golden brown and crisp.
21
finally, serve pinwheel samosa with green chutney and tamarind chutney.
Video
Notes
- firstly, adding rava while kneading dough makes samosa crisp.
- also make sure to fry in low to medium flame, else the samosa will not turn crisp.
- additionally, to prepare a baked version of samosa pinwheel, preheat and bake in oven at 180 degree celsius for 15-20 minutes or till it turns golden brown.
- finally, pinwheel samosa taste great when served hot.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/pinwheel-samosa-recipe-samosa-pinwheels/