Veg Samosa Pinwheels
by Tarla Dalal
The Veg Samosa Pinwheel is an attempt to repackage the ever-popular samosa in a new form, which is handy and delightful, ideal to serve as a starter at parties .
A filling of potatoes and green peas, perked up with spice powders, just like the samosa filling, is applied on a plain flour chapati, rolled up like a Swiss roll and sliced.
These dainty pinwheels are then deep-fried to get an attractive snack, which looks and tastes great. It tastes pretty much like a samosa but has an attractive form that reveals the contents, thereby making the diners all the more eager to grab a bite! Serve this with ketchup and green chutney.
Try other pinwheel recipes like Vanilla and Chocolate Pinwheels and Pinwheel Sandwiches .
Veg Samosa Pinwheels recipe - How to make Veg Samosa Pinwheels
Preparation Time: Cooking Time: Total Time:
Makes 27 pinwheels
For The Dough
1 cup plain flour (maida)
1/4 tsp carom seeds (ajwain)
1 tsp oil
salt to taste
plain flour (maida) for rolling
To Be Mixed Into A Plain Flour-water Mixture
1/4 cup plain flour (maida)
1/2 cup water
To Be Mixed Into A Stuffing
1 1/2 cups boiled and mashed potatoes
1/2 cup boiled and mashed green peas
1/2 tsp cumin seeds (jeera) powder
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 dried mango powder (amchur)
1 1/2 coriander (dhania) powder
1/2 tsp garam masala
2 tbsp finely chopped coriander (dhania)
salt to taste
Other Ingredients
oil for deep-frying
For Serving
tomato ketchup
green chutney
For the dough
- For the dough
- Combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using enough water.
How to proceed
- How to proceed
- Divide the dough into 3 equal portions.
- Roll a portion of the dough into a 225 mm. (9”) diameter circle using little plain flour for rolling.
- Spread ½ cup of the prepared stuffing evenly over it, leaving ½ inch from the circumference of the circle.
- Roll it from one end to another end like a swiss roll and seal well.
- Cut the roll into 9 equal pieces using a sharp knife.
- Take each piece and press it very lightly to flatten it.
- Heat the oil in a deep non-stick pan, dip each pinwheels in the prepared plain flour-water mixture and deep-fry, a few at a time on a medium flame till they turn golden brown in colour from all the sides.
- Repeat steps 2 to 7 to make 18 more pieces.
- Serve immediately with tomato ketchup and green chutney.
| Energy | 41 cal |
| Protein | 0.9 g |
| Carbohydrates | 5.5 g |
| Fiber | 0.4 g |
| Fat | 1.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 35.7 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 1.5 mg |
| Folic Acid | 1.2 mcg |
| Calcium | 2.8 mg |
| Iron | 0.2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 1.4 mg |
| Potassium | 22.6 mg |
| Zinc | 0.1 mg |
Samosa pinwheels, wow.. this recipe is really very interesting.. samosa served in a pinwheel form.. and also it is bite sized. I have loved this recipe.. and specially loved by the kids..