Samosa Pinwheels
by DHARA SHAH
Samosa is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas or minced meat. But here to make it Jain, I am using raw bananas instead of potatoes.
Samosa Pinwheels is a slight alternation to the traditional Samosa and is as delicious as the traditional samosas and yet they are quite easy than the samosa as the outer cover making is not hard as samosas.
The stuffing looks like pinwheel and also each pinwheel is bite size and hence the name. Samosa Pinwheels are a rich party appetizer and snack too!
Samosa Pinwheels recipe - How to make Samosa Pinwheels
Preparation Time: Cooking Time: Total Time:
Makes 4 serving
For The Samosa Pastry Dough
1 cup plain flour (maida)
1/4 cup semolina (rava / sooji)
1 tsp salt
1 tbsp oil
water to make dough
For The Stuffing
1 medium-sized raw banana , boiled and mashed
1/2 cup boiled peas
1 tbsp green chillies , finely chopped
1 tbsp coriander (dhania) leaves , finely chopped
1 1/2 tsp cumin seeds (jeera)
1/2 tsp turmeric powder (haldi)
1 tsp red chilli powder
1/2 tsp garam masala
1/2 tsp dried mango powder (amchur)
salt to taste
Other Ingredients
sesame seeds
oil for deep-frying
- Method
- In a deep bowl combine all the ingredients for dough, mix and knead it well to make a soft dough. Keep aside for 10 mins until you make stuffing.
- In another deep bowl combine all the ingredients for the stuffing and mix it well. Keep aside.
- After 10 mins, take out the dough and knead it for couple of minutes.
- Divide the dough and the stuffing into 2 equal portions.
- Dust one portion of dough with flour and roll it to slightly thicker chapati using a rolling pin.
- Cut the edges of circle to make a pastry sheet.
- Evenly spread one portion of stuffing on the rolled pastry sheet.
- Start rolling from one end to form a firm log. Seal the edges with water.
- Repeat steps and to make 1 more log.
- With a sharp knife cut the edges where there is no stuffing. Then cut the remaining portion into 1/2-inch thick pieces. Keep it aside.
- Take each chopped samosa pinwheels and press the open side gently to make it like a round shape so that the inner filling looks like a pinwheel.
- Now, rub the pinwheels into sesame seeds and keep aside.
- Deep fry them into hot oil until they become crispy and golden brown.
- Drain on an absorbent paper.
- Serve them as a appetizer or snack with cup of masala tea!