Samosa Pinwheels

By: Manjula Jain

Serving : 4 people
Hover over serving size and use the slider that appears to adjust serving size
Prep Time :15 minutes
Cook Time :20 minutes
Total Time :35 minutes

Rate this recipe:

4.34 from 6 votes

Samosa Pinwheels

Samosa pinwheels are great party snack. This is an interesting fusion on the popular Indian snack samosas. They make a mouthwatering appetizer or can be served as a chaat.

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

Samosa pinwheels can be frozen five to six weeks. To freeze, fry them halfway. Once they reach room temperature, layer them in a container between sheets of waxed paper. When ready to use, re-fry them or heat them in the oven at 350° F until golden brown.
You can also refrigerate them three to four days.
Serving Suggestions
Serve Samosa Pinwheels With Hari Cilantro Chutney and or Tamarind Chutney.
Serve them as a chaat with drizzling whipped yogurt and tamarind chutney.
Also can be served with chola .
Samosa Pinwheels

Samosa Pinwheels

Samosa pinwheels are great party snack. This is an interesting fusion on the popular Indian snack samosas. They make a mouthwatering appetizer or can be served as a chaat.
4.34 from 6 votes
Prep Time 15 minutes
Cook Time 20 minutes
boiling potatoes 25 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Indian
Servings 4 people

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

Samosa pinwheels can be frozen five to six weeks. To freeze, fry them halfway. Once they reach room temperature, layer them in a container between sheets of waxed paper. When ready to use, re-fry them or heat them in the oven at 350° F until golden brown.
You can also refrigerate them three to four days.
Serving Suggestions
Serve Samosa Pinwheels With Hari Cilantro Chutney and or Tamarind Chutney.
Serve them as a chaat with drizzling whipped yogurt and tamarind chutney.
Also can be served with chola .
Keyword Appetizer, Party Food, Tea Time Snack
Tried this recipe?Let us know how it was!

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 



  • Can I Freeze Samosa Pinwheels?

    • 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.


  • Can I Air Fry Samosa Pinwheels? 

    • 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.


  • 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

Comments

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    Swapna
    October 10, 2020 at 2:22 am

    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…

    Shruti Ralegaonkar
    February 8, 2020 at 8:46 pm

    5 stars
    Very easily explained n looking delicious

      Manjula Jain
      February 10, 2020 at 12:49 am

      Shruti, thanks

    priti
    November 28, 2019 at 1:10 pm

    5 stars
    What an amazing recipe. It turned out very well !!

    Thank you so much for sharing 🙂

    Madhu
    December 4, 2018 at 9:17 am

    5 stars
    Can we bake these wheels instead of deep fry in oil?

    Ketan Shah
    May 3, 2018 at 4:24 am

    Looks very interesting.. Is it possible to make the same without Frying.. For those who don’t need Xtra Calories..

    Marijke
    November 10, 2017 at 9:28 am

    Good day this recipe looks delicious. How can I up the quantities if I want to make maybe 100 for a party? Thank you

    Manvi Gupta
    July 23, 2017 at 7:51 am

    Nice recipe. Thanks for sharing

    Eurika
    July 17, 2017 at 3:51 am

    Sounds delicious….will surely try it

    Deepu Panicker
    March 29, 2017 at 9:10 am

    Superb. Very innovative and perfectly explained.
    Thank you.
    http://www.saltandtamarind.com

    Lily
    February 22, 2017 at 1:55 pm

    If I freeze a portion of these pinwheels, do I need to defrost them first when I’m ready to re-fry?

    Thank you.

      Manjula Jain
      February 22, 2017 at 11:12 pm

      Lily, defrost just fro 2-3 minutes.

    Anjali.dwivedi
    February 18, 2017 at 6:17 am

    It turn out very well , an easy recipe with all ingredients available in every kitchen

      Manjula Jain
      February 20, 2017 at 12:27 am

      Anjali, thank you

    NALINI
    December 9, 2016 at 10:10 pm

    very nice ….nnnnn mouth wateringg…

    Fatima
    December 9, 2016 at 8:48 am

    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

    Varsha
    November 18, 2016 at 11:19 am

    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.

    Varsha
    November 18, 2016 at 11:16 am

    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.

    Khushi Jain
    October 14, 2016 at 4:31 am

    I like samosa and now this pinwheel will drag me more hungry for Samosa

    Narendra Wetkoli
    September 23, 2016 at 2:42 am

    Delicious.

    padma
    August 13, 2016 at 5:33 am

    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

      Manjula Jain
      August 13, 2016 at 7:55 am

      Hello Padma it is always good to hear that, thank you

    ann
    June 29, 2016 at 4:48 am

    can i use whole wheat flour instead of maida.

      Manjula Jain
      June 30, 2016 at 11:24 pm

      Ann, you can but crispness is not the same

    Sumati jain
    June 21, 2016 at 10:46 am

    Thnk u soo much manjula mam… My family appreciated a lot…vry tasty

      Manjula Jain
      June 21, 2016 at 11:46 pm

      Sumati, Thank you

    Honey jain
    June 21, 2016 at 10:44 am

    Thnk u soo much manjula mam… My family appreciated a lot…vry tasty

    Reena
    June 20, 2016 at 12:49 pm

    Tried this recipe today.. came out v nice… thanks for sharing..

      Manjula Jain
      June 20, 2016 at 9:55 pm

      Reena, Thank you

    swati kulkarni
    June 19, 2016 at 7:08 am

    Very interesting and new receipe.. thanks for the receipe

    Vanisha
    May 30, 2016 at 4:12 pm

    Can this pinwheels be prepared 1-2 days ahead and be refrigerated without frying them halfway?

    Vineeta
    March 26, 2016 at 11:21 pm

    Hi Manjula,

    If possible please share the video of these pinwheels.

    Thanks.

      Manjula Jain
      March 28, 2016 at 4:31 pm

      Vineeta, check out this link https://manjulalive.wpenginepowered.com/samosa-pinwheels/

    ruchika
    January 5, 2016 at 11:00 am

    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 🙂

      Manjula Jain
      January 5, 2016 at 11:21 pm

      Ruchika, Thank you, I appreciate these comments

    Tina Mohan
    December 25, 2015 at 6:24 am

    Tried your recipe, came out very well.
    kids n hubby loved it. Easy n simple

    Pooja
    November 22, 2015 at 3:29 am

    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 🙂

    Tasneem Kapadia
    October 27, 2015 at 12:18 am

    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.

      Manjula Jain
      October 28, 2015 at 10:36 am

      Tasneem Kapadia, freeze them after frying half the way

    jaswinder arora
    September 1, 2015 at 2:37 am

    hello mam,

    Please suggest me an alternative for making a batter instead of SUJI. Being a punjabi, not a fan of suji.

    thanks

      Manjula Jain
      September 1, 2015 at 3:45 pm

      Jaswinder, make without sooji. it will work

    Mita
    August 5, 2015 at 12:33 am

    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.

    DHARA
    July 28, 2015 at 3:06 am

    HELLO MA’AM
    CAN U PLZZZ TELL ME PEOPLE WHO DONT EAT POTATOES CAN USE KACHHA BANANA IN THIS RECIPE

      Manjula Jain
      July 28, 2015 at 9:11 am

      DHARA, try it should work and will taste delicious

    bhawa
    July 13, 2015 at 11:45 pm

    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..

      Manjula Jain
      July 14, 2015 at 6:39 am

      Bhawa, I use standard measuring cups

    Anupriya
    July 9, 2015 at 2:17 am

    I tried this recipe last night… Everyone became a fan of this starter… Thank u so much manjula aunty..loved ur recipes 🙂

    Manasi D M
    July 5, 2015 at 8:14 pm

    Hello ma’am,

    Tried the pinwheels yesterday… they turned out really well…

    Thanks

    Mrs mazhar
    July 4, 2015 at 12:47 pm

    I will definitely try this recipe . But I couldn’t fine semolina flour in dough making? Maybe you forgot to write that ?

      Manjula Jain
      July 4, 2015 at 9:22 pm

      Mrs Mazhar,
      Thank you for pointing it out, I have corrected the mistake.

    varsha
    July 3, 2015 at 12:00 am

    It looks yummy.. will definitely try. One thought wanted to share with you , can we use bread instead of maida n sooji aata ?

      Manjula Jain
      July 3, 2015 at 4:27 pm

      Varsha, it is always try out different, so try it

    Moonisha
    July 2, 2015 at 6:44 pm

    Namaskar Manjula Aunty
    Can I freeze pinwheels for two three days without frying
    Will they taste same as fresh

      Manjula Jain
      July 3, 2015 at 4:30 pm

      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.

    duryodhan
    July 2, 2015 at 11:17 am

    Aunty kya aap mujhe bhakhdi aur uske combination recipe batayenge please!

    shekha saleh
    March 18, 2015 at 3:24 am

    thanks I really love it esp.my kidz

    Shivani
    March 3, 2015 at 12:07 am

    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

    Pooja Khandelwal
    February 3, 2015 at 6:11 am

    Mam i tried these for a party. It turned out fab and was the most wanted appetizer.

    rashida gillani
    December 14, 2014 at 6:40 pm

    I have tried your n they always turned out to b perfect

    Dipali Choksi
    December 13, 2014 at 5:07 am

    It’s really a wonderful receipe

    Lakshmy
    December 12, 2014 at 11:17 pm

    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.

      Manjula Jain
      December 14, 2014 at 11:38 pm

      Lakshmy, Please watch the video

    Revathy
    December 12, 2014 at 2:01 am

    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 ?

      Manjula Jain
      December 12, 2014 at 9:03 am

      Revathy
      they freeze really well, half the way fried, depends on your cooler.

    Shweta
    December 11, 2014 at 11:06 pm

    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

    Krishna Naik
    December 11, 2014 at 10:56 pm

    Hi Manjula Aunty… Can i mix wheat flour along with maida for making dough??? Looking forward to hear from you.

    Regards,
    Krishna

    renjini
    December 11, 2014 at 9:38 pm

    very tempting n thank u for the recepies

    Jyothi
    March 18, 2014 at 10:26 am

    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.

      Manjula Jain
      March 18, 2014 at 8:39 pm

      Jyothi,
      you misunderstood this is a vegan recipe not gluten free

    Amy S
    March 3, 2014 at 8:44 am

    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.

      Manjula Jain
      March 5, 2014 at 11:11 pm

      Amy, It will not be same.

    SHEENA
    February 26, 2014 at 9:43 am

    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?

      Manjula Jain
      February 28, 2014 at 9:06 pm

      Sheena,
      All purpose flour and water

    neelam
    February 6, 2014 at 12:38 am

    good receie

    Anna
    December 23, 2013 at 7:15 am

    Hi Manjula ji,

    Can we bake them instead of frying?

    Thanks

    ashwinikirs
    December 4, 2013 at 12:45 am

    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.

      Manjula Jain
      December 21, 2013 at 6:57 am

      ashwinikirs,
      may be the dough or filling was too dry

    deepti
    November 23, 2013 at 2:55 pm

    The dipping tip is excellent otherwise the pinwheels open up during the frying process

    Ayeshasaddiqa
    November 17, 2013 at 3:40 pm

    I like your recipes very much

    Ayeshasaddiqa
    November 17, 2013 at 3:38 pm

    I like all your recipe very much.

    archana
    November 2, 2013 at 12:38 am

    I will definatley try this one
    thank you

    Ritu Sharma
    October 30, 2013 at 5:07 am

    I liked this recipe so much, its so easy and so much tasty as well, thanks for sharing such a nice recipes.

    paresh
    October 28, 2013 at 6:59 am

    angoor rubdy recipe

    Kiran
    October 26, 2013 at 1:59 am

    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

    Alina
    October 23, 2013 at 12:47 pm

    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

      Anju George
      March 8, 2015 at 4:50 am

      Thank you aunty…I love ur recipes..They all turn out yum!! I never knew dis batter tip••

    Archana
    October 22, 2013 at 7:50 pm

    Thank you for the dipping in the batter tip.

    jumana kapadia
    October 21, 2013 at 9:11 pm

    could u show how to make sabudana khitchdi…thks

      Manjula Jain
      October 22, 2013 at 11:32 pm

      Jumana check the recipe on my web site.

    jumana kapadia
    October 21, 2013 at 9:08 pm

    loved ur recipe…gud for kitty snack n for kids too…thks

    Linda
    October 21, 2013 at 12:02 pm

    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!

      Manjula Jain
      October 21, 2013 at 7:09 pm

      Linda, Try it will not be the same but will work.

    majida
    October 21, 2013 at 9:00 am

    i cant understand making pinweel step

    aunt Mary
    October 21, 2013 at 8:19 am

    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.

    sathya priya
    October 21, 2013 at 8:03 am

    Lovely one manula’ji.Love to try.

    Nandkumar
    October 21, 2013 at 12:52 am

    please give us receipes in hindi or marathi langauge please

    Ampusam Symonette
    October 20, 2013 at 9:47 pm

    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

    Anil Goyal
    October 20, 2013 at 7:32 pm

    Best

    Ganesh
    October 20, 2013 at 1:43 pm

    Good one…

    Ganesh

    dunnmalissat
    October 20, 2013 at 12:48 pm

    Looks fantastic! Found you today on Facebook, have subscribed to your newsletter and am looking forward to more deliciousness! Thank you!