Pinwheel Samosa

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by Deeksha Pathak

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?

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Ingredients:

Dough…

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.

Tips

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.

Process :

Collect all dry ingredients for dough in a vessel.

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Add melted ghee/butter and prepare soft dough with the help of water.

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Cover this dough and keep it separate for 15/20 minutes.

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In the meantime, collect all ingredients of potatoes mix in a bowl.

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Mash potatoes and mix everything.

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By now dough would be smooth. Divide it in two parts.

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Cover one part and keep it separate. Grease your kitchen counter with ghee/butter and roll out the dough in rectangular or square shape.

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Apply evenly one coat of melted ghee/butter everywhere.

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Spread potatoes mix evenly and tap it with a flat spatula, so that it settles down nicely.

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Make a tight roll.

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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.

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Immediately (or later, if you wish) cut the roll in same size and fry them on medium heat.

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Serve hot pinwheel samosa with sauce or chutney and give your family and friends a tasty treat !

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Published by

Deeksha Pathak

I like reading, watching movies, listening to music, doing some art and craft, cooking, baking and exploring new ideas. Baking is my new passion!!

85 thoughts on “Pinwheel Samosa”

  4. To be honest, I never heard about it and it’s new to me but really, it looks amazing. Samosa is a perfect evening snack with tea and this innovative one would make it more appetizing 😁 Thank you for sharing

    1. Thank you so much Ramyani ☺️😊
      Foodies do lots of experiments to give themselves a good treat with less efforts. So, pinwheel samosa is one of them😀😀

    1. Thanks a lot Arv☺️☺️

      Ingredients for cover and inside filling is same as we use in regular triangle shaped samosa but taste is not exactly the same.
      It is a simplified version of samosa as to achieve perfect triangle shape is not easy and generally samosa tears up while frying if not careful. Here no such chance!!

  26. Samosa – I’ve never had one 🙂 They look incredible though! I would think a bit of cinnamon sprinkled on top would be a great combination as well?

    Yum and yum again! Thanks for sharing this recipe!

    1. Thanks a lot Oscar! They are called ‘ajwain’ in hindi. Very good for stomach, tiny seeds, tastes slightly chirpy and strong flavor. They are in brown color. If there are any Indian stores nearby your place, you can check with them.

    1. Thanks a lot Pranita ☺️☺️
      But I guess the filling will be from dry spices in Bhakarwadi and we can keep Bhakarwadi for a few days. Whereas because of potatoes fillings these pinwheels should get over same day.

  36. When I first saw the images, I thought they were traditional Maharashtrian Bhakarwari, but then I checked the post title… Seems pretty tempting. Would love to try someday

    1. Arunima, thanks a lot 😊
      Pictures look a lot similar like Bhakarwadi, but no steaming is done here, so yes, that’s the difference.
      I hope you will like the taste!

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