Samosa Pinwheels

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These Samosa pinwheels have well, reinvented the wheel. Same great Samosa taste in a different format perfect to make ahead and great to serve at your holiday soiree, game night or as a snack.

The holiday season is upon us and I’m looking for great freeze ahead ideas that I can make ahead so I can spend more quality time with the family over the holidays. Check out my Shrimp & Cheese Rissois and my make ahead Meatballs recipes and stay ahead of the game.

Samosas are widely popular in India and around the world. Typically they are vegetarian made with Potatoes and peas, but you can also find Samosas with a crispier wrapper with Chicken & Meat. They are traditionally a triangular shape and can be found on every Indian street corner.

Samosa Pinwheels

Ingredients

  • Samosa wrapper
  • 2 cups presifted flour
  • 1 tsp Salt
  • 1 tsp Caraway seeds
  • 3 tbsps Oil
  • 1/4 - 1/2 cup warm water
  • Filling
  • 4 medium Potatoes - 15 oz - 433 gms cut in cubes
  • 1/2 tsp Cumin seeds
  • 1/2 cup finely diced Onions
  • 2 tbps each minced Green Chillies & grated Ginger
  • 1 tsp each Cumin & Chilli powder and 1/2 tsp Turmeric
  • Water as required
  • Salt to taste
  • 1/2 tsp chopped Coriander
  • Final coating
  • Corn starch mixed in water
  • Pinch Turmeric

Instructions

  1. Add all the ingredients except the water to the dough and work the oil into the dough till you get a crumbly texture
  2. Add the water a little at a time till you get a stiff dough
  3. Cover and allow to rest for 30 mins
  4. Boil the cubed potatoes in salted water and drain
  5. Heat some oil and saute the cumin seeds
  6. Add the onion and saute till golden
  7. Add the green chilli and ginger and cook for a minute
  8. Add the spices followed by the potato
  9. Add salt to taste and a little bit of water
  10. Turn off the heat and add the chopped coriander
  11. Roll out the dough and cut into rectangles
  12. Smear the filling on the rectangle leaving a small space at the bottom
  13. add water at the bottom to seal
  14. Roll the pinwheel and cover with cling film
  15. Store in the freezer for 1 - 2 hours till it gets firm enough to cut circles
  16. Make a cornstarch slurry and tint it with a pinch of turmeric
  17. Dip the pinwheels in the slurry on both sides and deep fry till golden brown and crispy
  18. Drain on some kitchen towel and serve with some more fresh coriander and tamarind sauce
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