Samosa Pinwheels

Samosa Pinwheels

Ingredients:

Filling

•  2-1/2 cups of mashed potatoes
• 1/2 cup green peas boiled and drain
• 1 teaspoon cumin seeds (jeera)
• 1 tablespoon green chilies
• 2 teaspoons coriander powder (dhania)
• 1/2 teaspoon red chili pepper
• 1/2 teaspoon garam masala
• 1 teaspoon mango powder (amchur)
• 1-1/4 teaspoons salt(approx.)
• 2 tablespoons finely chopped coriander (hara dhania)

Crest

• 1 cup all purpose flour (plain flour or maida)
• 2 tablespoons fine sooji (semolina flour)
• 1/2 teaspoon salt
• 3 tablespoons oil
• Approximately 1/3 cup cold water

Also needed

• 3 tablespoons all purpose flour (maida or plain flour)
• 1/4  cup water
• Oil to fry

Method

Crest

1. Mix flour, salt and oil add water to make soft dough add water as needed. Don’t knead the dough; cover it with a damp cloth. Let the dough rest for at least 15 minutes.

Filling

1. Squeeze the water from green peas and mix all the ingredients for filling; potatoes, cumin seeds, coriander, green chili, mango powder, salt, and cilantro together. Divide the filling in 2 parts and set aside

Making 

1. Mix the all purpose flour and water to make thin batter. Set aside.
2. Knead the dough for a minute and divide into 2 equal parts and roll them into balls.
3. Roll the ball into about 11 inch diameter.
4. Spread one part of the filling evenly over rolled dough, slightly pressing.
5. Roll the sheet gently, but firmly until you have a nice firm log. Use a little water to seal the end of the sheet firmly, roll the log gently 6-7 times this helps keeping together.
6. With a sharp knife slice the both ends about 1 inch long then slice the log into ½ inch thick, this should make about 14 -16 pinwheels. Press each pinwheel lightly.
7. Heat the oil in a frying pan over medium high heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, drop a small piece of dough. The piece of dough should come up but not change color.
8. Dip the pinwheel in the batter one at a time and slowly drop in the oil in frying pan. Fry the pinwheels in small batches.
9. Pinwheels will take about 3 to 4 minutes to cook. Turn them occasionally. Fry the pinwheels until both sides are golden-brown. Repeat this process. The crispy, delicious pinwheels are now ready to serve.

Suggestions

1. Samosa Pinwheels; can be freeze for 5-6 weeks, fry then half the way and after coming to room temperature layer them in a container between wax paper. Use them as needed though the Pinwheels and refry them or heat them in oven on 350degree F until they are golden brown.
2. You can also refrigerate them for 3-4 days.

Serving Suggestions

1. Serve Samosa Pinwheels With Hari Cilantro Chutney and or Tamarind Chutney.
2. Serve them as a chaat with drizzling whipped yogurt and tamarind chutney.
3. Also can be served with chola .

Enjoy!