Samosa Pinwheels | Aloo Bhakarwadi | Spiced Potato Pinwheels

4.91 from 74 votes

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 them if you want to.

Also normal 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 ChutneyCoriander ChutneyTamarind 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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Samosa Pinwheels Recipe Step By Step Instructions

Samosa Pinwheels | Aloo Bhakarwadi | Spiced Potato Pinwheels

Samosa Pinwheels are small bite sized snacks in the shape of a pinwheel and filled with a spicy potato stuffing.
4.91 from 74 votes

Recipe Info

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Category Snacks
Cuisine Indian

Ingredients For Samosa Pinwheels | Aloo Bhakarwadi | Spiced Potato Pinwheels
 

For the filling

  • 4 Large Potatoes
  • 1/2 Cup Green Peas (Matar) boiled
  • 1 Teaspoon Cumin Seeds (Jeera)
  • 1 Teaspoon Saunf (Fennel Seeds)
  • 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 Amchur (Dry Mango Powder)
  • 1 Teaspoon Salt or to taste

For the dough

  • 1 Cup Plain Flour or All Purpose Flour (Maida)
  • 2 Tablespoons Sooji (Rava / Semolina)
  • 2 Teaspoons Cooking Oil
  • 1 Teaspoon Ajwain (Carom Seeds)
  • 1/2 Teaspoon Salt

Step By Step Instructions for Samosa Pinwheels | Aloo Bhakarwadi | Spiced Potato Pinwheels
 

Preparing the filling

  • Wash, peel and boil the potatoes. Mash them coarsely.
    4 Large Potatoes
    Samosa Pinwheels Recipe Step By Step Instructions 1
  • Add the boiled peas to the mashed potatoes. I have used frozen peas for the recipe.
    1/2 Cup Green Peas (Matar)
    Samosa Pinwheels Recipe Step By Step Instructions 2
  • Add cumin seeds, fennel seeds, coriander powder, garam masala, dry ginger powder, turmeric powder, red chilli powder, dry mango powder and salt.
    1 Teaspoon Cumin Seeds (Jeera), 1 Teaspoon Saunf (Fennel Seeds), 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 Amchur (Dry Mango Powder), 1 Teaspoon Salt
    Samosa Pinwheels Recipe Step By Step Instructions 3
  • Mix all the ingredients well and adjust the spices according to taste.
    Samosa Pinwheels Recipe Step By Step Instructions 4

Preparing the dough

  • Combine plain flour and semolina in a deep and wide vessel.
    1 Cup Plain Flour or All Purpose Flour (Maida), 2 Tablespoons Sooji (Rava / Semolina)
    Samosa Pinwheels Recipe Step By Step Instructions 5
  • Add some oil, carom seeds (ajwain) and salt to the flour.
    2 Teaspoons Cooking Oil, 1 Teaspoon Ajwain (Carom Seeds), 1/2 Teaspoon Salt
    Samosa Pinwheels Recipe Step By Step Instructions 6
  • 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.
    Samosa Pinwheels Recipe Step By Step Instructions 7

Making the pinwheels

  • Divide the dough into 3 equal balls. Brush a few drops of oil on the outside.
    Samosa Pinwheels Recipe Step By Step Instructions 8
  • 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.
    Samosa Pinwheels Recipe Step By Step Instructions 9
  • 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.
    Samosa Pinwheels Recipe Step By Step Instructions 10
  • Gently start rolling the disc tightly from one end.
    Samosa Pinwheels Recipe Step By Step Instructions 11
  • Towards the end, brush a few drops of water onto the edges. This will help the dough stick together.
    Samosa Pinwheels Recipe Step By Step Instructions 12
  • Finish rolling up and press lightly to seal the ends.
    Samosa Pinwheels Recipe Step By Step Instructions 13
  • Cut the dough horizontally into 1 inch slices with a sharp knife.
    Samosa Pinwheels Recipe Step By Step Instructions 14
  • Take each slice between the palm of your hands and press gently to flatten it out.
    Samosa Pinwheels Recipe Step By Step Instructions 15
  • Deep fry on medium heat till they are crisp and golden brown. You can also bake the pinwheels at 180C or 350F for 30-35 mins. Serve with mint chutney, coriander chutney, or tamarind chutney. You can also serve them as a chaat along with curd, and chutneys.
    Samosa Pinwheels Recipe Step By Step Instructions

Nutrition

Calories: 210kcal | Carbohydrates: 36g | Protein: 5g | Fat: 5g

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4 thoughts on “Samosa Pinwheels | Aloo Bhakarwadi | Spiced Potato Pinwheels”

    • Hey Sonal, yeah you can make them the night before. Cover them in cling wrap so they don’t stick together and place them in the freezer. Take them out an hour before you want to fry them,

      Reply
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