Samosa pinwheels have all of that amazing samosa flavor without needing to deep fry! Spiced Indian mashed potatoes and chutney rolled in tortillas are a great appetizer or party food. (soy-free and nut-free with easy gluten-free option)

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Yield: 12
  • Category: Appetizer
  • Cuisine: fusion

Ingredients

For the Samosa Potatoes

  • 2 medium potatoes (boiled and mashed)
  • 1 to 1.5 teaspoon ground roasted cumin
  • 1 1/2 teaspoon coriander powder
  • 1/2 teaspoon cayenne
  • 3/4 teaspoon or more salt
  • 1/4 teaspoon turmeric
  • 1/2 to 1 teaspoon dry mango powder
  • 1/2 teaspoon chaat masala (or 1/8 tsp kala namak/black salt)

For the Mint Chutney

  • 3 tablespoons chopped mint
  • 2 tablespoons chopped cilantro
  • 1 teaspoon lemon juice
  • 1/2 inch ginger chopped

For the Tamarind Chutney (or use store-bought chutney)

  • 1 tablespoon tamarind paste (or tamarind concentrate)
  • 2.5 tablespoons maple syrup
  • 2 teaspoon sugar
  • 1/4 teaspoon salt (or more, to taste)
  • 1/4 teaspoon roasted ground cumin
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon chaat masala (or 1/8 tsp kala namak black salt)
  • 1/2 tablespoon water (optional)

For the Samosa Pinwheels

  • 2 large flour tortillas (10" or larger. Use gluten-free tortillas to make gf.)

Method

Make the samosa potatoes.

  1. Mash the potatoes really well. Add spices and mix in. You can also toast about 1/2 teaspoon cumin seeds on the skillet until fragrant and add to the potatoes.
  2. Add all of the mint chutney ingredients to the potato mixture and mix well. If using premade mint chutney, add an equivalent amount of that instead. Taste and adjust salt, tang (amchoor) and heat (cayenne) of the potato mixture.

Make the tamarind chutney.

  1. Mix the tamarind chutney ingredients until well combined. You can warm the mixture in a skillet or microwave to help the ingredients flavors gel well, if needed. Taste and adjust sweet (sugar) and tang (add lemon juice or kala namak for tangier).

Make the pinwheels:

  1. Take 2 large tortillas and spread the potato mixture. Press to even it out. Drizzle some of the tamarind chutney on the potato mixture. Roll up the tortillas tightly. Slice with a sharp serrated knife. Chill for a few minutes and serve with or without 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.