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An Overview of Spicy Potato Pinwheels or Samosa Pinwheels
Samosa pinwheels are a twist on the popular Indian street food called "samosas." Samosas are heavier on the stomach than these pinwheels. Pinwheels are a delicious finger food that is easily digestible. They are in the shape of pinwheels and are stuffed with spicy potato filling. The outer layer is made of plain flour.
Samosa pinwheels are crunchy outside and soft inside. They are spicy and tangy. They're great party appetizers. You can serve them with mint chutney, date-tamarind chutney, or with tomato sauce. They are awesome even without any condiments. They are the tempting party pleasers!
Making Samosa pinwheels or Spicy potato pinwheels overview:
There are three major steps for making this recipe. You have to make the dough for the outer covering, the stuffing, and the batter.
Plain flour, fine semolina, oil, and salt are the ingredients for making the dough.
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The stuffing includes boiled potato, green peas, chopped green chilies, red chili powder, coriander powder, chopped coriander leaves, cumin seeds, dry mango powder, and salt.
The batter for making the pinwheels is made of plain flour, salt, and water.
Finally, you have to deep fry them in oil.
|Prep time||Cook time||Ready in||Yields|
30 Samosa pinwheels
- 2 medium size potatoes, boiled, mashed
- 1/4 cup fresh or frozen peas, boiled
- 1/2 tsp cumin seeds
- 3/4 tsp coriander powder, available in Indian stores
- 1/4 tsp garam masala powder, available in Indian stores
- 1/4 tsp dry mango powder, available in Indian stores
- 1/4 tsp red chili powder
- 2 green chilies, finely chopped
- 2 tbsp coriander leaves, finely chopped
- 1/2 tsp salt, or as per taste
- 3/4 cup plain flour/maida, for the dough
- 1 tbsp fine semolina, for the dough
- 2 tbsp oil, for the dough
- 1/4 tsp salt, for the dough
- 4 tbsp plain flour/maida, for the dip
- 1/2 cup water, for the dip
- 2 pinches salt, for the dip
Step-By-Step Instructions and Images for Making Spicy Potato Pinwheels or Samosa Pinwheels
- Boil potatoes. Remove the outer skin. Mash them. Keep aside.
- Boil fresh/frozen peas in very little water, adding some salt. Keep aside.
- Take a mixing bowl. Add mashed potato, peas, coriander powder, red chili powder, chopped green chilies, chopped coriander leaves, garam masala powder, dry mango powder, cumin seeds, and salt. Mix well. Check for taste. Add salt or chili powder if needed. This is the stuffing for pinwheels.
- Take plain flour in another mixing bowl. Add fine semolina, oil, and salt. Knead them adding some water. Let the dough be not hard. Rest it for 15–20 minutes. Semolina absorbs some water, and the dough becomes firm now. Knead it once again.
- Take 4 tbsp plain flour in a small bowl. Add 2 pinches of salt and water. Mix well to get a thin batter. The batter should just coat the pinwheels. This is the dip for making pinwheels.
- Keep all three main ingredients such as the dough, the filling, and the dip ready.
- Divide the dough into two portions. Take one portion and roll it to get a 12–14-inch diameter pancake shape.
- Divide the filling into two portions. Spread the filling evenly on the pancake. You can spread it even by rolling the surface with a rolling pin. For this, you have to apply some oil to the rolling pin. Otherwise, the stuffing sticks on the rolling pin.
- Now, fold the pancake along with the stuffing(refer the pic). You will get a log. Cut this in 1/2 inch thick pieces as shown in the pic. Take each piece and gently press it horizontally. Collect the pinwheels on a plate.
- Heat oil for deep frying. Dip these pinwheels one by one in the batter and drop it into the hot oil. Let the fire be high in the beginning. Don't overcrowd them. Reduce the fire once they are crispy. Fry them turning occasionally till they get golden brown color.
- Remove them on a tissue paper to absorb the excess oil. Repeat the process for the remaining dough and the filling.
- Spicy potato pinwheels or samosa pinwheels are ready to serve. Serve them hot with green chutney or date-tamarind chutney or tomato sauce. Happy eating!
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