How to make Samosa Pinwheel -
Samosa gets a new shape – made into pinwheel and deep-fried
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Samosa dough, Oil (ऑइल)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Samosa Pinwheel checkout Dal Moth Samosa, Cocktail Samosa - SK Khazana. You can also find more Snacks and Starters recipes like Cabbage Rolls in Tomato Gravy Pumpkin Seed Biscuits Masala Vada Pav - SK Khazana Tandoori Aloo- Sk Khazana
Samosa Pinwheel Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Samosa Pinwheel Recipe
Samosa dough 200 grams
Oil 2 tablespo to deep fry
Cumin seeds 1 teaspoon
Ginger chopped 1 inch
Green chillies chopped 3-4
Red chilli powder 1 teaspoon
Medium potatoes boiled, peeled and mashed 2
Green peas boiled and crushed 1/2 cup
Dried mango powder 1 teaspoon
Garam masala powder 1 teaspoon
Salt to taste
Fresh coriander leaves chopped 2 tablespoons
Date and tamarind chutney to serve
Method
Step 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.
Step 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.
Step 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.
Step 4
Heat sufficient oil in a kadai, slide in the pinwheels and deep-fry till golden brown and crisp. Drain on absorbent paper.
Step 5
Arrange them on a serving platter and serve hot with date and tamarind chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
