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Pinwheel Samosa Recipe

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This Ramzan I tried this recipe for pinwheel samosa and I loved it for two reasons. First, it is easy to make and second it is different and quick to make. I used potatoes filling in it but you can also add boiled chicken with potatoes for more unique taste.

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Ingredients Of Pinwheel Samosa

For Dough

  • 1 cup all-purpose flour (plain flour or maida)
  • 2 tablespoons fine sooji (semolina flour)
  • 1/2 teaspoon salt
  • 2 tablespoons oil
  • Approximately 1/3 cup cold water

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For Filling

  • 3 medium potatoes boiled peeled and mashed
  • 1 teaspoon cumin seeds
  • 1 tablespoon green chili chopped
  • 1 teaspoons coriander powder
  • 1/2 teaspoon red chili pepper
  • 1/2 teaspoon garam masala
  • 1 teaspoon mango powder (amchur)
  • 1-1/4 teaspoons salt, adjust to taste
  • 2 tablespoons cilantro finely chopped

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For Coating

  • 3 tablespoons all-purpose flour (maida or plain flour)
  • 1/4  cup water

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Method Of Pinwheel Samosa

  • Mix flour, sooji, salt, and oil. Add water as needed to make the soft dough. Don’t knead the dough. Cover the dough with a damp cloth. Let it rest at least 15 minutes.
  • Mix all the ingredients for filling: potatoes, cumin seeds, coriander, green chili, mango powder, salt, and cilantro.
  • 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 to keep together.
  • With a sharp knife slice, 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
  • 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.

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