Written recipe for Pinwheel samosa
Prep time: 30 mins
cooking time: 20 mins
serves: 6
Potato filling
Ingredients:
• Oil 1 tbsp
• Hing (asafoetida) 1 tsp
• Jeera 1 tsp
• Ginger 1 tbsp (chopped)
• Green chillies 1 tbsp (chopped)
• Green peas 1/4th cup (chopped & boiled)
• Potatoes 5-6 medium size (boiled & mashed)
• Salt to taste
• Red chili powder 1 tbsp
• Coriander powder 1 tbsp
• Jeera powder 1 tbsp
• Aamchur powder 1 tbsp
• Crushed saunf 1 tbsp
• Kasuri methi 1 tsp
• Garam masala 1 tsp
• Fresh coriander 1 tbsp
Method:
• Heat oil in a wok, add hing and jeera, sauté for a minute, add ginger, green chillies, green peas, and potatoes, mix well.
• Add salt to taste and all the powdered spices, mix well and cook for 2-3 minutes.
• Add freshly copped coriander leaves mix well and keep aside.
To make samosa
Ingredients:
• Refined flour 2 cups
• Ajwain 1 tsp
• Salt 1 tsp
• Oil 3 tbsp
• Water as required
• Slurry (refined flour ½ cup + water as required)
Methods:
• In a mixing bowl add the refined flour, Ajwain, salt to taste, and mix well add oil and combine together, add water to knead a firm dough. Cover it with a damp cloth and rest for 15-30 mins.
• Knead once again after resting, divide the dough into two equal portions, flatten the first half into thin chapati and spread the mixture on the chapati accordingly and tightly roll into cylindrical shape. Cut into 1 cm disk, lightly flatten the disk.
• Separately In a small bowl make a slurry by adding ½ cup refined flour and water mix together.
• Dip the pinwheel or samosa disk in the refined flour slurry and deep fry in oil on medium heat until crisp and golden brown.
• Serve hot and crispy with chutney or any dip of your choice.
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