Samosa pinwheels

Samosa pinwheels:


For wrapper:

  • All purpose flour: 2cup
  • Salt: 1 tsp
  • Oil: 3tbsp
  • cold water as needed

For filling:

  • mashed potato: 1cup
  • green peas boiled and drain: ½ cup
  • boiled and mashed egg: 2
  • salt to taste
  • chopped green chilies: 5
  • red chili powder: ½ tsp
  • cumin powder: 1tsp
  • coriander leaves: ¼ cup
  • mustard oil: 2tbsp

For batter

  • All purpose flour: 1/4 cup
  • Corn flour: 2tbsp
  • cold water: ¾ cup
  • salt: 1tsp


Preparing samosa wrapper:

In a bowl mix flour, salt and oil. Add water to make hard but smooth dough. Knead for 1 minute. Cover it with a damp cloth for 20 min.

Preparing filling:

In a bowl, add all the filling ingredients and mix it well.
Divide the filling into three portions.

 Preparing batter:

In a small bowl, add all the batter ingredients. Set aside.

Preparing samosa pinwheels:

Take out the dough and knead it for 2minutes.divide the dough into 3 equal portions.
Take one and roll out the dough like parata. Spread one portion of the filling evenly over rolled dough, slightly pressing.

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Now roll the parata with the filling.
Use a little water to seal the end of the parata firmly, roll the log gently 6-7 times this helps keeping together.
Using a sharp knife, cut the rolled parata into 1 inch long bite. Press each pinwheel lightly.
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Heat oil in a pan on medium heat for frying the samosa. Take one bite and dip the pinwheel in the batter one at a time and slowly drop in the oil in frying pan.
Fry the pinwheels until both sides are golden-brown, turning occasionally.
Serve hot.

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