PINWHEEL SAMOSA

The most wanted Indian snack is Samosa. We all love to eat samosa with our favourite dipping like green chutney / tangy tamarind-khajur chutney. Starting from street side shops to the famous restaurants serve samosa as an evening snack. Making perfect samosa could be little tricky and tedious, but these samosa pinwheels are very easy and they taste as scrumptious as a perfect samosa would.Only remember few things that use only white or yellow potatoes for this recipe. These potatoes have very good binding ability so they do not come out while frying. Your dough should not be rolled very thick or thin. It should be medium thick / little thick than our chapatti. 

 Samosa pinwheels are a rich party appetizer and a snack too! Pinwheel Samosa are great twist to the most popular samosa. They are so delicious that you may eat them just as they are or serve them with coriander chutney or meethi chutney or simply with tomato ketchup.

INGREDIENTS:

 For Filling:

4 Medium Sized Potatoes

½ Cup Green Peas

1 teaspoon Cumin Seeds

1 tablespoon Green Chillies

2 tablespoon Coriander Powder

1 teaspoon Red Chilli Powder

½ teaspoon Garam Masala

1 teaspoon Mango Powder

Salt as per taste

2 tablespoon Chopped Coriander

For Dough:

1 Cup All Purpose Flour

2 tablespoon Fine Sooji [semolina ]

½ teaspoon Salt

3 tablespoon Oil

Approximately 1/3 Cup Cold Water

More Ingredients:

3 tablespoon All Purpose Flour

¼  Cup Water

Oil for frying

METHOD:

For making dough:

STEP 1 – Mix all purpose flour, sooji, salt and oil.

STEP 2 – Add water as needed and make a soft dough.

STEP 3 – Don’t need the dough too much. Cover it with a damp cloth and let it rest for at least 15 minutes.

For making filling:

STEP 1 – Boil, peel and mash the potatoes.

STEP 2 – Then add cumin seeds, chopped coriander, chopped green chillies, chopped onion, dry mango powder and salt. [I don’t have green peas so I didn’t used them] But if using boil them, drain and mash with potatoes.

STEP 3 – Divide the filling mixture into 2 parts and keep it aside.

For making Pinwheels:

STEP 1 – Mix the 2 tablespoon  all purpose flour and water to make a thin batter. Keep aside.

STEP 2 – Knead dough for a minutes before rolling.

STEP 3 – Divide dough into two equal parts

and make them into patties

and roll each one into about 11 inch diameter.

STEP 4 – Spread one part of the filling evenly over one of the rolled dough, slightly pressing.

STEP 5 – Use a little mixture we made earlier for sealing.

STEP 6 - Roll the sheet gently,

but firmly until you have a nice firm log.

Roll the log gently 6-7 times this helps keeping together.

STEP 7 – With a sharp knife, remove the sides from the log

and slice the log into ½ inch thick, this should make about 14-16 pinwheels.

STEP 8 – Press the ready pinwheels lightly.

STEP 9 – Do the same with the second sheet, you will have about 30 pinwheels.

STEP 10 – Heat oil in a frying pan over medium high heat.

STEP 11 – To test, put a small piece of dough into the oil, dough should sizzle and come up slowly, but not change colour.

STEP 12 – Fry the pinwheels in small batches until golden brown, turning occasionally. Each batch will take 3-4 minutes to cook.

STEP 13 – Repeat the same with the rest of pinwheels.

STEP 14 – Drain the excess oil on a kitchen towel and serve.

Serve the hot, delicious and crispy pinwheels with green chutney or any of your favourite dip.     

NOTE:Use only white or yellow potatoes.

           Don't leave the potatoes in a water once they are boiled otherwise they will absorb excess water    which is not good for deep frying.

          Make sue to seal all the corners and surfaces of the roll before cutting it. 

          Fry the pinwheel samosas on medium heat.