Pinwheel Samosa


preparation time: 15 mins

cooking time: 20 mins

recipe type: snacks
serves: 4-5

for dough

maida or all purpose flour – 1 cup

salt – 1/4 teaspoon

ghee – 1 teaspoon

ajwain or carom seeds – 1/4 teaspoon
for potato stuffing
potato – 4, boiled and mashed

Roadted cumin powder – 1/2 teaspoon
turmeric powder – 1/4 teaspoon

red chili powder – 1/2 teaspoon

Lemon juice  1 teaspoon

amchur powder or dry mango powder – 1/2 teaspoon

Chaat masala powder – 1/2 teaspoon

coriander leaves – 1 tablespoon, finely chopped

salt – to taste

for maida paste
maida – 3 tablespoons

water – 1/4 cup

oil – to fry

1. Add maida, salt, carom seeds and ghee in a bowl. Mix well with your fingers.

2. Add water little by little and knead it to a firm dough. The dough for samosa should be hard not soft.

3. Cover the bowl and keep it aside for 10 – 25 minutes.
4. Boil the potatoes . Wait till it cools.
5. Once cool, peel off the skin, and mash it well with a potato masher or with a back of a ladle.

6. Add all the other ingredients for preparing stuffing for samosa pinwheel, and mix them well with your fingers.

7. Divide the filling into two parts and keep it aside.
8. Mix 3 tablespoons of maida and 1/4 cup of water to make a thin batter. Keep it aside.
9. Take the dough, and knead it once more. Divide it into two equal parts.

10. Grease a wooden board with oil. Place the dough and roll it using a rolling pin to make a circle, slightly thicker than chapati.

11. Take one portion of the filling, and spread it well on the spread chapati, leaving some space around the corners. Press it lightly.

12. Starting from one corner, start rolling the sheet gently, until you have a nice firm log. Apply water at the loose edge and seal well. Roll it gently 4 – 5 times more so that the log is nice and firm.

13. With a sharp knife cut the edges where there is no potato filling. Then cut the remaining portion into 1/2-inch thick pieces. Keep it aside.
14. Take each piece and gently press it. Repeat the same steps with the second dough ball. You can keep these pinwheels in freezer and fry when needed.
15. Heat oil in a pan or kadai over medium-high heat. Put a small piece of dough into the oil. The dough should not rise immediately to the top. It should come up slowly without changing color.
16. Dip the pinwheels into the maida batter, and gently slide the samosa pinwheels into the hot oil and fry them on medium flame in batches until both sides become golden brown turning occasionally.
17. Repeat the steps until all the pinwheels are done.
18. Crisp, delicious, samosa pinwheels can be served with green chutney or simply with tomato ketchup.


14 Comments Add yours

  1. This looks like an interesting twist on a fan favorite! I mean, who doesn’t like samosas in all their various incarnations. Thanks for sharing!


  2. muslimah says:

    Those look so yummy I’ll have to give them a try and see if my husband would like them


  3. Zainab Dokrat says:

    So yummy! Last minute Ramadan prep! Wow


  4. Afra Said says:

    So interesting! I am not a fan of deep frying through and I am not sure this would work in the airfryer?


  5. I’m so used to the triangle samosas, the shape of this one is pretty cool.


  6. Amina says:

    I love potatoes and some of the ingredients so this looks really interesting. Can’t wait to try this, and of course with ketchup – thank you.


  7. Asbah Alaena says:

    Thats an awesome twist! I made samoosas only yesterday and I have a bit od dough and the filling left, but the problem is my dough is very very soft!

    But this is such an easy alternate as to wrapping all the samosa one by one!


    1. afreenzia says:

      But this recipe doesn’t work with soft dough.The dough should be little bit hard.


      1. Asbah Alaena says:

        Yes! I saw that, but still next time i can work more on dough instead of working on wrappings :)) thankyou for this brilliant idea


  8. I’ve never heard of a pinwheel samosa – how cute! Thank you for sharing it with us!


  9. usranaeem says:

    I am gonna try these 😍
    Looks so delicious.


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