Pinwheel samosa Recipe: A distinct and appealing method of preparing the traditional aloo samosa recipe, ideal for party appetisers or an evening light snack This is an excellent snack for those who find preparing or shaping samosas inconvenient but still want to enjoy them.
This unique samosa recipe goes by several names, one of which is samosa rolls. Unlike traditional samosas, samosa rolls are rolled with potato stuffing and then cut into individual pinwheels. These individual pinwheels are stuffed with aloo and deep fried until crisp.
Samosas are a favourite snack of mine and my children, and it is one of the most frequently prepared snacks. We both enjoy it as an evening snack, and we even make it into samosa pav by adding green and red chutney. When I’m too lazy to shape samosas, I make this simple pinwheel samosa recipe. Furthermore, it saves a lot of time when compared to shaping individual samosas. The best part is that samosa pinwheels can be made with leftover dry potato bhaji and chapathi. In this case, you may need to coat it with maida and corn flour paste. It keeps the shape while deep frying and adds a crisp texture.
Before we get into the recipe, here are some pointers and suggestions for making the perfect pinwheel samosa or aloo bhakarwadi. First, knead the dough tightly; otherwise, the pinwheel samosas will be soggy. Roll slightly thicker to make the layers more visible, but it takes longer to fry. Finally, before frying, coat the aloo stuffing in maida paste to prevent it from falling into the oil.
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Pinwheel Samosa Recipe Card:
Pinwheel Samosa Recipe
For the dough:
- 1 cup maida / plain flour / all purpose flour / refined flour
- 2 tbsp rava / sooji / semolina
- 1/4 tsp ajwain / caraway seeds
- 1/2 tsp sugar
- 2 tbsp oil
- 1/2 tsp salt
- 1/4 cup water (to knead)
- 2 boiled potato (grated)
- 1/4 tsp turmeric / haldi
- 1/2 tsp kashmiri chilli powder / lal mirch powder
- 1 tsp aamchur / dry mango powder
- 1/4 tsp cumin powder / jeera powder
- 1/2 tsp coriander seeds (crushed)
- 2 tbsp coriander leaves (chopped)
- 1/2 tsp garam masala powder
- 1/2 tsp ginger garlic paste
- salt to taste
- 2 tbsp maida / plain flour / all purpose flour / refined flour
- 1/4 cup water
- oil for deep frying
Step-by-step instructions for making pinwheel samosas:
- To begin, combine 1 cup maida, 2 tbsp rava, 1/4 tsp ajwain, 1/2 tsp sugar, 1/2 tsp salt, and 2 tbsp oil in a large mixing bowl.
- Make sure everything is thoroughly combined.
- Add 1/4 cup water and knead the dough.
- If necessary, add more water and knead the dough until it is smooth and tight.
- Rest for 20 minutes after covering with a damp cloth.
- Meanwhile, make the stuffing by combining 2 boiled and grated potatoes. (I pressure cooked the potato for three whistles)
- Also add 1/4 teaspoon turmeric, 1/2 teaspoon chilli powder, 1/4 teaspoon cumin powder, 1/2 teaspoon coriander seeds, 1 teaspoon aamchur, 1/2 teaspoon garam masala powder, 1/2 teaspoon ginger garlic paste, 1/4 teaspoon salt, and 2 tablespoons coriander leaves
- To make a dough, combine all of the ingredients thoroughly. Set aside.
- Knead the dough again after it has rested for 20 minutes.
- Roll the dough with a rolling pin after dusting it with maida.
- Roll the dough out thinly, as if making paratha.
- Spread the prepared aloo stuffing evenly.
- Roll tightly to ensure the stuffing remains intact.
- Cut the roll into half-inch slices, or whatever size you prefer.
- Gently flatten a slice to give the pinwheel samosa a round shape.
- Make a lump-free maida paste by combining 2 tbsp maida and 1/4 cup water.
- Coat both sides of the pinwheel samosa with maida paste.
- Deep fry in hot oil right away. Alternatively, bake in a preheated oven at 180°C for 15-20 minutes, or until golden brown.
- Maintain a low to medium flame and stir occasionally.
- Samosa pinwheels should be golden brown and crisp.
- Finally, serve the samosas with green and tamarind chutneys.
- To begin, adding rava while kneading the dough makes the samosa crisp.
- Also, make sure to fry the samosas on a low to medium heat, or else they will not be crisp.
- In addition, to make a baked version of samosa pinwheel, preheat and bake at 180 degrees Celsius for 15-20 minutes, or until golden brown.
- Finally, when served hot, pinwheel samosas are delicious.
Is it possible to freeze pinwheel samosas?
Samosa pinwheels can be stored in the freezer for up to six weeks. Fry them halfway before freezing. Layer them in a container between sheets of waxed paper once they’ve reached room temperature. When you’re ready to use them, re-fry them or bake them at 350° F until golden brown.
Why isn’t my samosa crisp?
This occurs when the samosa is fried in hot oil. Always fry the samosas on a low heat. Your dough should also be stiff.
Can samosas be baked instead of fried?
If you do not want to fry your samosas, bake them instead. While this is not the most traditional method of cooking them, it yields good results and is healthier than cooking them in oil.
How do you keep fried samosas crisp?
How Do You Make Crispy Samosas?
Make the dough with less water. Yes, if your dough’s consistency is off, it could undo all of your hard work.
Ghee should be used.
Cooking them in very hot oil is not recommended.
Place them in a bowl or on a plate.
Can samosas be cooked in an air fryer?
To air fry the samosas, follow these steps:
Cooking oil should be liberally applied to the samosas (both sides). Place samosas in an air fryer basket in a single layer. Don’t overfill the basket. Air fry for 4 minutes at 180°C/355°F, turning after 2 minutes.
Can samosas be reheated?
The oven or stovetop are the best ways to reheat samosas. These methods will keep them crispy while preventing overcooking. Samosas can be reheated in the microwave, but they will likely become soggy. Deep-frying or barbecuing them are two other options.
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