Have you ever cooked PINWHEEL SAMOSA?
We all love samosa, don’t we? It is India’s favourite street snack and we all have our favourite samosa joints. Generally, fresh samosa is prepared at these eating joints in the morning and evening. But a few places are so popular that almost whole day hot, crispy samosas are being fried there. That wonderful aroma of frying samosa can be sensed in the air from far away, and if you are in the nearby area, can’t resist buying a few to accompany your hot cuppa in the evening.
Preparing samosa at home is also not very difficult but it definitely needs some practice and patience to get that perfect crisp triangle shape. What if you don’t have to struggle to get that perfection. You can get same taste of samosa, but it will be pinwheel samosa, in round shape. And the best part of this recipe is that you can keep raw form of samosa in the fridge one day before and fry it the next day.
Isn’t this interesting?
2 cups maida (all purpose flour)
3 tbsp unsalted melted butter/ghee
1 tsp salt
1/2 tsp ajwain (carom seeds)
Water 1/3 cup +3 tbsp
Some more extra melted butter and oil for frying.
Boiled Potato mix…
Peeled and mashed boiled potatoes
Green coriander leaves, finely chopped green chillies
Salt, red chilli powder, dry mango powder (amchoor), garam masala, coarsely grinded roasted coriander seeds, coarsely ground black pepper.
Do not replace ghee or butter with oil while kneading the dough. After preparing the samosa roll, we will be keeping it in the fridge so that it becomes a little hard. It will help us to cut the pinwheels in good round shape. So, except frying, don’t use oil anywhere else.
Keeping the roll in the fridge is not compulsory.You can cut the pinwheels samosas immediately and fry them.
Collect all dry ingredients for dough in a vessel.
Add melted ghee/butter and prepare soft dough with the help of water.
Cover this dough and keep it separate for 15/20 minutes.
In the meantime, collect all ingredients of potatoes mix in a bowl.
Mash potatoes and mix everything.
By now dough would be smooth. Divide it in two parts.
Cover one part and keep it separate. Grease your kitchen counter with ghee/butter and roll out the dough in rectangular or square shape.
Apply evenly one coat of melted ghee/butter everywhere.
Spread potatoes mix evenly and tap it with a flat spatula, so that it settles down nicely.
Make a tight roll.
Cover this roll in a sheet of parchment paper/butter paper or 3-4 layers of cling wrap. Prepare the rest of the dough in the same way. Keep this roll in the fridge for 3-4 hours or for up to two days.
Immediately (or later, if you wish) cut the roll in same size and fry them on medium heat.
Serve hot pinwheel samosa with sauce or chutney and give your family and friends a tasty treat !