Samosa Pinwheels
Samosa Pinwheels
Ingredients
Filling
- 4 medium potatoes, boiled, peeled and roughly mashed will be about 2-1/2 cup mashed potatoes
- 1/2 cup green peas boiled and drain using frozen green peas
- 1 tsp cumis seeds jeera
- 1 tbsp green chili finely chopped
- 2 tsps coriander powder dhania
- 1/2 tsp red chili powder lal mirch
- 1/2 tsp garam masala
- 1 tsp mango powder amchoor
- 1-1/4 tspa salt
- 2 tbsps cilantro finely chopped hara dhania
Dough
- 1 cup all-purpose flour maida, plain flour
- 2 tbsps fine sooji samolina
- 1/2 tsp salt
- 3 tbsps oil canola, vegetable
- 1/3 cup cold water, approx.
Also Need
- 3 tbspa all-purpose flour maida, plain flour
- 1/4 cup water
- oil to fry
Instructions
Dough
- Mix flour, sooji, salt, and oil. Add water as needed to make soft dough. Don’t knead the dough. Cover the dough with a damp cloth. Let it rest at least 15 minutes.
Filling
- Squeeze the water from the green peas. Mix all the ingredients for filling: potatoes, cumin seeds, coriander, green chili, mango powder, salt, and cilantro.Divide the filling in 2 parts and set aside
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 one part of the filling evenly over one of the rolled dough, slightly pressing.
- Roll the sheet gently, but firmly until you have a nice firm log. Use a little water to seal the end of the sheet firmly, roll the log gently 6-7 times this helps keeping together.
- With a sharp knife slice the both ends about 1 inch long then slice the log into ½ inch thick, this should make about 14 -16 pinwheels. Press each pinwheel lightly. Do the same with second sheet, you will have about 30 pinwheels.
- Heat at least one inch of oil in a frying pan over medium high heat. To test, put a small piece of dough into the oil; dough should sizzle and come up slowly, but not change color.
- Fry the pinwheels in small batches. Dip them in the batter one at a time and drop them slowly into the hot oil. Fry the pinwheels until both sides are golden-brown, turning occasionally. Each batch will take three to four minutes to cook. Repeat this process until all the pinwheels are cooked.
- The crisp, delicious pinwheels are now ready to serve.
Notes
Pinwheel Samosa Recipe: How to Make Potato Samosa Pinwheel
Samosa pinwheels are savory vegan appetizers reminiscent of traditional chaat, perfect for parties with their delightful fusion of flavors and convenient bite-sized format. Samosa pinwheels are a delightful twist on the traditional samosa, offering all the flavor and crunch in a fun, bite-sized package. In this pinwheel samosa recipe, we’ll guide you through the process of creating these savory treats step by step. Whether you’re hosting a party, looking for a unique appetizer, or simply craving a delicious snack, these samosa pinwheels are sure to impress.
Step 1: Prepare the Filling for Samosa Pinwheels
Begin by preparing the filling for your samosa pinwheels. Heat oil in a pan over medium heat and add cumin seeds, letting them sizzle for a few seconds. Add boiled and mashed potatoes to the pan, along with green peas, finely chopped green chilies, ginger paste, salt, red chili powder, mango powder, and garam masala. Mix the ingredients well and cook for a few minutes until the flavors meld together. Once done, set the filling aside to cool.
Step 2: Prepare the Dough for Samosa Pinwheels
While the filling cools, it’s time to prepare the dough for your samosa pinwheels. In a large mixing bowl, combine all-purpose flour, salt, and carom seeds (ajwain). Gradually add water and knead the ingredients into a smooth, pliable dough. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
Step 3: Assemble the Samosa Pinwheels
Now comes the fun part – assembling the samosa pinwheels! Divide the rested dough into small equal-sized balls and roll each ball into a thin circle, similar to a chapati or tortilla. Spread a thin layer of mint chutney evenly over each circle of dough, followed by a generous portion of the prepared potato filling. Carefully roll each circle into a tight log, similar to a Swiss roll, ensuring the filling is enclosed within the dough.
Step 4: Shape and Bake the Samosa Pinwheels
Once you’ve rolled all the circles into logs, it’s time to shape and bake your samosa pinwheels. Using a sharp knife, slice each log into smaller pieces, about 1 inch in width. Place the sliced pinwheels on a baking tray lined with parchment paper, leaving some space between each piece. Preheat your oven to 375°F (190°C) and bake the samosa pinwheels for 20-25 minutes, or until they turn golden brown and crispy.
Step 5: Serve and Enjoy Your Samosa Pinwheels
Once baked to perfection, remove the samosa pinwheels from the oven and let them cool slightly. Transfer them to a serving platter and garnish with fresh coriander leaves and a drizzle of mint chutney. These delightful samosa pinwheels are best enjoyed warm with your favorite dipping sauce or chutney. Serve them as appetizers at your next gathering or enjoy them as a tasty snack any time of day.
Variations and Tips for Samosa Pinwheels
- Vegetarian Variation: This recipe for samosa pinwheels is completely vegetarian, making it suitable for those following a plant-based diet. However, feel free to customize the filling according to your preferences. You can add ingredients like paneer, tofu, or even a medley of vegetables for added texture and flavor.
- Spice Level: Adjust the amount of green chilies and red chili powder according to your preferred spice level. If you prefer a milder flavor, you can reduce or omit these ingredients altogether.
- Make-Ahead Option: You can prepare the filling and dough for the samosa pinwheels in advance and store them separately in the refrigerator. When ready to serve, simply assemble, shape, and bake the pinwheels for a quick and convenient snack or appetizer.
- Serve with Dips: These samosa pinwheels pair perfectly with a variety of dips and chutneys, such as tamarind chutney, mint chutney, or yogurt-based sauces. Get creative with your dipping options to enhance the flavors of this delicious snack.
FAQs about Samosa Pinwheels
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Can I Freeze Samosa Pinwheels?
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- Yes, you can freeze unbaked samosa pinwheels for later use. Simply assemble the pinwheels and place them on a baking tray lined with parchment paper. Once frozen, transfer them to a freezer-safe bag or container. When ready to bake, place the frozen pinwheels directly in the oven and adjust the baking time as needed.
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Can I Air Fry Samosa Pinwheels?
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- Absolutely! To air fry samosa pinwheels, preheat your air fryer to 375°F (190°C) and place the assembled pinwheels in the basket, making sure they are not overcrowded. Cook for 10-12 minutes, or until golden brown and crispy, shaking the basket halfway through to ensure even cooking.
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Can I Make Mini Samosa Pinwheels?
- Yes, you can make mini samosa pinwheels by rolling the dough into smaller circles and cutting them into thinner slices. Adjust the baking time accordingly to ensure they cook evenly and become crispy.
For more delightful Indian recipes, be sure to check out Manjula’s Kitchen. Explore our collection of appetizers, main courses, desserts, and more to add a touch of flavor to your culinary adventures. Some of the recipes here: Aloo Gobi (Potato and Cauliflower) Recipe, Vegetable Pakoras Recipe, Kaju Katli (Cashew Burfi) Recipe
100 Responses
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Thanks a lot for the recipe of this super tasty and unique snack. I made it at home, when we had some guests and it was a great hit…
Very easily explained n looking delicious
Shruti, thanks
What an amazing recipe. It turned out very well !!
Thank you so much for sharing 🙂
Can we bake these wheels instead of deep fry in oil?
Looks very interesting.. Is it possible to make the same without Frying.. For those who don’t need Xtra Calories..
Good day this recipe looks delicious. How can I up the quantities if I want to make maybe 100 for a party? Thank you
Nice recipe. Thanks for sharing
Sounds delicious….will surely try it
Superb. Very innovative and perfectly explained.
Thank you.
http://www.saltandtamarind.com
If I freeze a portion of these pinwheels, do I need to defrost them first when I’m ready to re-fry?
Thank you.
Lily, defrost just fro 2-3 minutes.
It turn out very well , an easy recipe with all ingredients available in every kitchen
Anjali, thank you
very nice ….nnnnn mouth wateringg…
Dear ma’am it looks so delicious & very easy to prepare. Thank you so much ma’am for sharing your love of cook8ng with us. And all the yummy recipes.
God bless you
Hi Aunty
I’m fan of your recipes since 2008 and have tried many of them.
I want to make this the earlier evening and take them to office the next day.
How to avoid the samosas becoming soggy .
pl note I do not have the convection oven in offc.
Hi Aunty
I’m fan of your recipes since 2008 and have tried many of them.
I want to make this the earlier evening and take them to office the next day.
What shoul I do avoid it being soggy .
pl note I do not the convection oven in offc.
I like samosa and now this pinwheel will drag me more hungry for Samosa
Delicious.
Made this samosa pinwheel… apt for a rainy day… and it flew of plates with in seconds. .. was a hit with childrens
Thanks for such a recipie
Hello Padma it is always good to hear that, thank you
can i use whole wheat flour instead of maida.
Ann, you can but crispness is not the same
Thnk u soo much manjula mam… My family appreciated a lot…vry tasty
Sumati, Thank you
Thnk u soo much manjula mam… My family appreciated a lot…vry tasty
Tried this recipe today.. came out v nice… thanks for sharing..
Reena, Thank you
Very interesting and new receipe.. thanks for the receipe
Can this pinwheels be prepared 1-2 days ahead and be refrigerated without frying them halfway?
Hi Manjula,
If possible please share the video of these pinwheels.
Thanks.
Vineeta, check out this link https://manjulalive.wpenginepowered.com/samosa-pinwheels/
Thanks for sharing the recipe. I had made samosa’s earlier. I used the same samosa recipe but made them into pin wheel style. It is so easy when you have a good sized gathering. Preparing samosa’s can be time consuming and pin wheel style is just so easy and quick. Also, it is the perfect serving size as a party snack. My guests really enjoyed it with home made tamarind chutney and hari chutney. 🙂 I will try few of your other recipes soon. They look so delicious 🙂
Ruchika, Thank you, I appreciate these comments
Tried your recipe, came out very well.
kids n hubby loved it. Easy n simple
Hi mam,
Can you tell me if I can avoid deep frying totally and only bake them? At what temperature and for how long , if yes.
Thank you 🙂
That is a great recipe and will surely make it. Do you think this will stay good if we freeze them before the frying? It would be convenient to just fry whenever required.
Tasneem Kapadia, freeze them after frying half the way
hello mam,
Please suggest me an alternative for making a batter instead of SUJI. Being a punjabi, not a fan of suji.
thanks
Jaswinder, make without sooji. it will work
Namaste Manjulaben.
I am from South Africa. I came across your website many many years ago (about 5 or 6), when I wanted a recipe for channa masala. I was a bit skeptical because of the lack of onion and garlic but I tried it anyway and have been making it your way ever since. In fact my family just had a big batch of channa (your recipe) with poori and sev yesterday. I aslo used some of your post partum tips after i had my little ones. Although vegetarian I do enjoy garlic and onions in food and so I have occasionally modified the recipes. But I sincerely thank you. You are an inspiration. Like a mother patiently teaching her daughter how to cook. My mother passed away when I was a teenager but when I watch and follow your recipes I always think of her. God bless.
HELLO MA’AM
CAN U PLZZZ TELL ME PEOPLE WHO DONT EAT POTATOES CAN USE KACHHA BANANA IN THIS RECIPE
DHARA, try it should work and will taste delicious
Hello mam… its really interesting and sounding very innovative.. vill try today only.. just guide me the quantity of ur measuring cup size. Coz quantity really matters to get the right taste.. may be our cup size vary so I m asking..
Bhawa, I use standard measuring cups
I tried this recipe last night… Everyone became a fan of this starter… Thank u so much manjula aunty..loved ur recipes 🙂
Hello ma’am,
Tried the pinwheels yesterday… they turned out really well…
Thanks
I will definitely try this recipe . But I couldn’t fine semolina flour in dough making? Maybe you forgot to write that ?
Mrs Mazhar,
Thank you for pointing it out, I have corrected the mistake.
It looks yummy.. will definitely try. One thought wanted to share with you , can we use bread instead of maida n sooji aata ?
Varsha, it is always try out different, so try it
Namaskar Manjula Aunty
Can I freeze pinwheels for two three days without frying
Will they taste same as fresh
Moonisha,
fry them half the way, when you are ready to use re-fry them or bake them at 275 degree preheated oven for about 10 minutes.
Aunty kya aap mujhe bhakhdi aur uske combination recipe batayenge please!
thanks I really love it esp.my kidz
Hello Aunty,
Thanks for sharing so many wonderful recipes. I wanted to check if I can do all the preparation for the pinwheels and do only the frying after 3-4 hours. Will it be fine?
Regards,
Shivani
Mam i tried these for a party. It turned out fab and was the most wanted appetizer.
I have tried your n they always turned out to b perfect
It’s really a wonderful receipe
Hello manjula ji, can u please post the pictures of making the pinwheels. Because i am not able to figure out in my imagination how are they rolled or made. It would be nicer if u did so.
Lakshmy, Please watch the video
Mam , I’m a huge fan and thank you so much for sharing your vast knowledge with us. You created a love for cooking and eating in me that I didnt know all these years. THANK YOU!!! I do have a question mam. can this be prepared ahead and frozen for later use ?if yes will the frozen pinwheels stand a ten hour journey in a cooler bag ?
Revathy
they freeze really well, half the way fried, depends on your cooler.
Dear Manjula,
Thanks for your wonderful recipes. I am surly going to try this one. Can you please tell me is there any option if I do not want to deep fry this or can I microwave it? Thanks so much!
Regards,
Shweta
Hi Manjula Aunty… Can i mix wheat flour along with maida for making dough??? Looking forward to hear from you.
Regards,
Krishna
very tempting n thank u for the recepies
This recipe is included in your gluten-free recipe list, but it contains all purpose flour. Could you give a gluten-free alternative for making the dough as well as the binding batter? Thank you.
Jyothi,
you misunderstood this is a vegan recipe not gluten free
Is baking an alternative? If so, at what temp would you bake it? I am going to try store bought filo dough but was curious if there is a homemade pastry puff recipe. Thank you.
Amy, It will not be same.
what is the batter made out of? can you please send me the recipe for the frying batter. also can they be baked instead of frying and if yes how?
Sheena,
All purpose flour and water
good receie
Hi Manjula ji,
Can we bake them instead of frying?
Thanks
hi….i tried this recipe but my pinwheels open up during frying though i dip them before frying..is it because my filling was smooth? Filling did not stick to the maida roll….plz help me with some tips.
ashwinikirs,
may be the dough or filling was too dry
The dipping tip is excellent otherwise the pinwheels open up during the frying process
I like your recipes very much
I like all your recipe very much.
I will definatley try this one
thank you
I liked this recipe so much, its so easy and so much tasty as well, thanks for sharing such a nice recipes.
angoor rubdy recipe
Manjula aunty thank you so much. I’ve tried your many recipes n they all have turned up so good. Recently, I made dhoda barfi. It’s my husband’s favourite. He was so happy that I could make it at home. Thank you so much n God bless you so so so much.
With best regards
Kiran
Manjula Aunty, these people are using your recipe and claiming it to be their own..
https://www.facebook.com/pages/Delicious-Food-For-All-Foodies/108120942611204?hc_location=stream
Thank you aunty…I love ur recipes..They all turn out yum!! I never knew dis batter tip••
Thank you for the dipping in the batter tip.
could u show how to make sabudana khitchdi…thks
Jumana check the recipe on my web site.
loved ur recipe…gud for kitty snack n for kids too…thks
I love samosas – but hate to fry foods. Can these be BAKED in a hot oven instead? Perhaps brushed them with ghee first, to make them brown nicely? Mmmmm! Pass the mint chutney please!
Linda, Try it will not be the same but will work.
i cant understand making pinweel step
thank you for this recipe. i was looking for a way to make many samosas in a shorter period of time. i think this will work well.
i voulunteer here in germany at a youth center. i like cooking for many teenagers once a week. to my surprise many of them are vegan, and quite hungry, that is why i often cook indian food.
Lovely one manula’ji.Love to try.
please give us receipes in hindi or marathi langauge please
Thank you what a diverse presentation of samosa.
A good party treat with an Indian flair
Nantri, Terima Kaseh, Im Koi and Gracious, Merci buku
Blessings
Best
Good one…
Ganesh
Looks fantastic! Found you today on Facebook, have subscribed to your newsletter and am looking forward to more deliciousness! Thank you!