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.
Recipe Info
Nutrition
Calories: 210kcal | Carbohydrates: 36g | Protein: 5g | Fat: 5g
Ingredients For Samosa Pinwheels | Aloo Bhakarwadi | Spiced Potato Pinwheels
For the filling
- 4 Large Potato
- 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 Potato
- Add the boiled peas to the mashed potatoes. I have used frozen peas for the recipe.1/2 Cup Green Peas (Matar)
- 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
- Mix all the ingredients well and adjust the spices according to taste.
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)
- Add some oil, carom seeds (ajwain) and salt to the flour.2 Teaspoons Cooking Oil, 1 Teaspoon Ajwain (Carom Seeds), 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.
Making the pinwheels
- 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.
- 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.
