easy pinwheel samosa recipe | samosa pinwheels | aloo bhakarwadi
Recipe Snapshot
- Prep time: 20 minutes
- Cook time: 20 minutes
- Total time: 40 minutes
- Yield: 10 -15 Servings
- Category: snacks
- Cuisine: Indian
Ingredients
for dough:
- 1 cup maida / plain flour / all purpose flour / refined flour
- 2 tbsp rava / sooji / semolina
- ¼ tsp ajwain / caraway seeds
- ½ tsp sugar
- 2 tbsp oil
- ½ tsp salt
- ¼ cup water (to knead)
for stuffing:
- 2 boiled potato (grated)
- ¼ tsp turmeric / haldi
- ½ tsp kashmiri chilli powder / lal mirch powder
- 1 tsp aamchur / dry mango powder
- ¼ tsp cumin powder / jeera powder
- ½ tsp coriander seeds (crushed)
- 2 tbsp coriander leaves (chopped)
- ½ tsp garam masala powder
- ½ tsp ginger garlic paste
- salt to taste
other ingredients:
- 2 tbsp maida / plain flour / all purpose flour / refined flour
- ¼ cup water
- oil for deep frying
Method
- firstly, prepare the dough by mixing all the ingredients listed in for dough.
- cover with moist cloth and rest for 20 minutes.
- meanwhile prepare the stuffing, by mixing all the ingredients for stuffing.
- dust the dough with maida and roll the dough with rolling pin.
- now spread prepared aloo stuffing uniformly.
- roll tight making sure the stuffing is intact.
- cut the roll to half inch slice and flatten slightly.
- dip the pinwheel samosa into maida paste and coat both sides.
- deep fry immediately into hot oil. alternatively, bake in preheated oven at 180 degree celsius for 15-20 minutes or till it turns golden brown.
- keep the flame on low to medium and stir occasionally.
- fry the samosa pinwheel to golden brown and crisp.
- finally, serve pinwheel samosa with green chutney and tamarind chutney.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.