Samosa Pinwheel

Samosa gets a new shape – made into pinwheel and deep-fried This is a Sanjeev Kapoor exclusive recipe.

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Samosa Pinwheel

Main Ingredients Samosa dough, Oil
Cuisine Indian
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Samosa Pinwheel

  • 200 grams Samosa dough
  • 2 tablespo to deep fry Oil
  • 1 teaspoon Cumin seeds
  • 1 inch Ginger chopped
  • 3-4 Green chillies chopped
  • 1 teaspoon Red chilli powder
  • 2 Medium potatoes boiled, peeled and mashed
  • 1/2 cup Green peas boiled and crushed
  • 1 teaspoon Dried mango powder
  • 1 teaspoon Garam masala powder
  • to taste Salt
  • 2 tablespoons Fresh coriander leaves chopped
  • to serve Date and tamarind chutney


  1. Heat 2 tbsps oil in a non-stick pan, add cumin seeds and saute till they change colour. Add ginger and green chillies, mix and sauté well.
  2. Add red chilli powder, mix well and saute for 1 minute. Add potatoes and mix well. Add green peas, dried mango powder, garam masala powder, salt and coriander leaves and mix well. Cook for 1-2 minutes. Take them off the heat and set aside to cool down to room temperature.
  3. Keep the dough on the worktop and roll into a thin sheet, place the stuffing mixture on it and spread it evenly leaving 1 inch space at the edges. Roll tightly, apply a little water on the edge at the end and seal. Fold in the two side edges. Cut into ½ inch thick slices.
  4. Heat sufficient oil in a kadai, slide in the pinwheels and deep-fry till golden brown and crisp. Drain on absorbent paper.
  5. Arrange them on a serving platter and serve hot with date and tamarind chutney.