Family & Kids

Samosa Pinwheels - Recipe



600g mashed  potatoes, boiled in their jackets and allowed to cool

4 tbsp vegetable oil

1 medium-sized onion, peeled and finely chopped

150g shelled peas; 1 tbsp finely grated peeled fresh ginger

1 hot green chilli, finely chopped (remove the seeds if you are nervous)

3 tbsp finely chopped fresh coriander

3 tbsp water;  11/2 tsp salt - or to taste

1 tsp garam masala;  1 tsp ground roasted coriander seeds

1 tsp ground roasted cumin seeds

14 tsp cayenne pepper; 2 tbsp lemon juice

vegetable oil for deep frying. optional


120g plain flour;  1/2 tsp salt

2 1/2 tbsp vegetable oil, plus a bit more; 3 tbsp water, or a bit more


Also needed

3 tablespoons all purpose flour (maida or plain flour)

1/4  cup water; Oil to fry




Sift the flour and salt into a bowl. Add the 4 tablespoons of vegetable oil and rub it in with your fingers until the mixture resembles coarse breadcrumbs. Slowly add about 4 tablespoons of

water - or a tiny bit more -and gather the dough into a stiff ball.



Peel the potatoes and cut them into 0.5cm dice. Heat 4 tablespoons of oil in a large frying pan. When hot, put in the onions. Stir and fry them until they start to brown at the edges. Add the peas, ginger, chilli, fresh coriander, and 3 tablespoons of water. Cover, lower the heat and simmer until the (fresh) peas are cooked. Stir every now and then and add a little more water if the mixture seems to be drying out.

Add the diced potatoes, salt, coriander, garam masala, roasted cumin, cayenne and lemon juice. Stir to mix. Cook on low heat for 3-4 minutes, stirring gently as you do so. Check balance of salt and lemon juice, as you may want more of both. Turn off the heat and allow to cool.


Making Pinwheels

Mix the 3 tablespoons all purpose flour and ¼ cup water to make a thin batter. Set aside.  //  Knead the dough for a minute before rolling. Divide dough into two equal parts and make them into patties and roll each one into about 11 inch diameter. // Spread half of the filling evenly over the rolled dough, pressing gently. //  Roll the sheet gently, but firmly until a log forms. Use a little water to seal the end of the sheet, rolling the log approximately 6-7 times. // Using a sharp knife, slice the log into ½ inch thick pieces, making about 14 -16 pinwheels. Press each pinwheel lightly in a baking sheet. If you find it difficult to cut the logs, chill the logs in the fridge or freezer for 20-30 minutes and cut once the log has firmed up.

// Repeat with the second sheet, making about 30 pinwheels.

Heat oil in a frying pan to medium high heat. Dip them in the batter one at a time and drop them into the oil. Fry till both sides are golden, tossing occasionally. If made in batches of 7, each batch will take about 5-6 minutes to crisp.


Servewith imli ki chutney or ketchup., Alternatively, the pinwheel can be brushed with oil and baked at 180 degree C for about 20-25 minutes.


Aaliya Khan


This article appeared in The Milli Gazette print issue of 16-31 July 2015 on page no. 22

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