Pinwheel Samosa

An interesting twist in the regular samosa... A perfect crowd pleaser in your parties… Satisfies your sudden cravings for delectable snacks in monsoon...Extremely easy to prepare…Saves your time in folding and shaping the dough as in the usual version…

photo of pinwheel samosa
photo of pinwheel samosa
For dough: Maida ( All purpose flour)- 1 cup
Sooji (Semolina) – 1 tbspn
Ajwain (Carom seeds) – 1\2 tsp
Salt to taste
Oil – 1 tbspn + as required for deep frying
For Stuffing: Potato- 2 medium sized, boiled and mashed nicely
Cumin\Jeera – 1\2 tsp
Coriander seeds\ Sabut dhaniya – 3\4 tsp, slightly crushed or pounded
Ginger – 1\2 tsp coarsely pounded
Green Chilli – 1 medium sized, coarsely pounded
Amchur powder (Dry Mango Powder) – 1\4 tsp
Salt to taste
Oil – 2 tsp
Fresh dhaniya ( Coriander) leaves – 1 tbspn, finely chopped
For maida paste: Maida – 1 tbspn
Water – enough to make a thick paste
Mix all the dry ingredients given for dough like maida, salt, ajwain, 1 tbspn oil and knead well into a stiff dough. Keep it covered for 10 mins.
In a kadai heat oil, add jeera and crushed dhaniya seeds. When the jeera splutters, add pounded ginger and green chilli and sauté. Add mashed potato, salt, amchur powder, fresh dhaniya and mix well. Remove from flame and let it cool.
Roll out a large lemon-sized dough into an oval shaped roti with medium thickness. Spread the aalu stuffing evenly on the roti leaving just about 1\2 inch space at the corners.Roll the roti from one end to another and slice it into 1 inch rounds\pinwheels.
Mix 1 tbspn maida with enough water and make a thick paste. Gently dip the pinwheels in maida paste taking care so that the stuffing stays intact.
Heat oil in a kadai and deep fry the pinwheels till golden in colour. Drain them on kitchen towel to remove excess oil if any. Serve pinwheel samosas hot with any chutney or sauce of your choice.