Samosa Pinwheels or Aloo Bhakarwadi are a pleasant twist to the original Samosas. As their name suggests, these are snacks in the shape of a pinwheel filled with a spicy potato stuffing.
Samosas are one of the most popular and wanted street food in Indian subcontinent. They have a crisp exterior filled with a tangy vegetable stuffing. Samosa Pinwheels are easier to make than the original Samosa, as making the outer cover is comparatively easier. I have also not added any onion or garlic to the filling, but you can add if you want to.
Also full Samosas tend to be heavier on the digestive system. The bite sized samosa pinwheels can be served in their place as appetizers or finger food in parties. They also go very well as a snack over a hot cup of tea, more so on a rainy day.
The delicious Samosa Pinwheels can be eaten as it is or can be served with Mint Chutney, Coriander Chutney, Tamarind Chutney or Tomato Ketchup. They can also be enjoyed as a chaat by adding curd and chutneys.
Samosa Pinwheels can be made equally well both by deep frying and baking. For a party or a small function, one can even half fry the pinwheels and keep them aside. Then they can be deep fried just before the start of a gathering and served hot.
To make Samosa Pinwheels at home follow the detailed step by step recipe with photos posted below.
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Nutrition (per serving)
Ingredients For Samosa Pinwheels Recipe
For the filling
- 4 Large Potatoes
- 1/2 Cup Boiled Green Peas
- 1 Teaspoon Cumin Seeds (Jeera)
- 1 Teaspoon Fennel Seeds (Saunf)
- 1 Teaspoon Coriander Powder (Dhaniya Powder)
- 1/2 Teaspoon Garam Masala
- 1/2 Teaspoon Dry Ginger Powder (Saunth)
- 1/3 Teaspoon Turmeric Powder (Haldi)
- 1 Teaspoon Red Chilli Powder
- 1 Teaspoon Dry Mango Powder (Amchur)
- 1 Teaspoon Salt, or to taste
For the dough
- 1 Cup Plain Flour or All Purpose Flour (Maida)
- 2 Tablespoons Semolina (Sooji)
- 2 Teaspoons Oil
- 1 Teaspoon Carom Seeds (Ajwain)
- 1/2 Teaspoon Salt
Step By Step Instructions With Photos for Samosa Pinwheels Recipe
Wash, peel and boil 3-4 potatoes. Mash them coarsely.
Add 1/2 cup of boiled peas. I have used frozen peas for the recipe.
Add Cumin Seeds, Fennel Seeds, Coriander Powder, Garam Masala, Dry Ginger Powder, Turmeric Powder, Red Chilli Powder, Dry Mango Powder and Salt.
Mix all the ingredients well and adjust the spices according to taste.
Combine plain flour and semolina in a deep and wide vessel.
Add 2 teaspoons of oil, 1 teaspoon Carom Seeds and 1/2 teaspoon Salt.
Add around 1/3 cup of water in small increments and knead a soft dough. Cover the dough with a damp cloth and let it sit for 10 minutes.
Divide the dough into 3 equal balls. Brush a few drops of oil on the outside.
Using a rolling pin, flatten out the the balls to make a large disc around 9-10 inches in diameter. You can brush the disc with some oil if it starts to stick to the rolling pin or board.
Divide the potato mixture into 3 parts and spread it evenly over the disc, leaving around 1/2 inch space on the edges. You can use a rolling pin to flatten out the mixture.
Gently start rolling the disc tightly from one end.
Towards the end, brush a few drops of water onto the edges. This will help the dough stick together.
Finish rolling up and press lightly to seal the ends.
Cut the dough horizontally into 1 inch slices with a sharp knife.
Take each slice between the palm of your hands and press gently to flatten it out.
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