Samosas are one of the most popular and wanted street food in india . Pinwheel samosas are a great twist to the original samosas & less time consuming . These samosas are perfect finger food for a large gathering and are always a crowd pleaser ..
Bringing these pinwheels to Angie’s FF# 22 to celebrate 4th of July with others ….
For the stuffing:
4 medium potatoes boiled peeled and roughly mashed (to make 2½ cups of mashed potatoes)
1/2 cup green peas boiled and drain, I am using frozen green peas
1 teaspoon cumin seeds (jeera)
1 tablespoon green chili chopped
2 teaspoons coriander powder (dhania)
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(hara dhania)
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 ..
FOR CRUST :
1 cup all purpose
1/2 teaspoon salt
3 tablespoons oil
Approximately 1/3 cup cold water
We will also be needing
3 tablespoons all purpose flour
1/4 cup water
Oil for frying
Mix flour, salt and oil add water to make soft dough. add water as needed.
cover it with a damp cloth. Let the dough rest for at least 15 minutes.
MAKING PINWHEEL :
Mix 3 Tbs all purpose flour and water to make thin batter. Set aside.
Knead the dough for a minute and divide into 2 equal parts and roll them into balls.
Roll the ball into about 11 inch diameter.
Spread one part of the filling evenly over rolled dough, slightly pressing
Roll the sheet gently, but firmly until you have a nice firm log.
Use a little AFF water batter 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.
Fry the pinwheels in small batches.
Each batch will take three to four minutes to cook.
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.