By Poonam Kaur Recipies 426
  • Prep Time 15 Mins
  • Cook Time 35 Mins
  • Ready In 50 Mins

The delicious Samosa Pinwheels can be eaten as it is or can be served with Mint Chutney, Coriander Chutney, Tamarind Chutney or Tomato Ketchup. They can also be enjoyed as a chaat by adding curd and chutneys.
Samosa Pinwheels can be made equally well both by deep frying and baking. For a party or a small function, one can even half fry the pinwheels and keep them aside. Then they can be deep fried just before the start of a gathering and served hot.


    • 4 Large Potatoes
    • 1/2 Cup Boiled Green Peas
    • 1 Teaspoon Cumin Seeds (Jeera)
    • 1 Teaspoon Fennel Seeds (Saunf)
    • 1 Teaspoon Coriander Powder (Dhaniya Powder)
    • 1/2 Teaspoon Garam Masala
    • 1/2 Teaspoon Dry Ginger Powder (Saunth)
    • 1/3 Teaspoon Turmeric Powder (Haldi)
    • 1 Teaspoon Red Chilli Powder
    • 1 Teaspoon Dry Mango Powder (Amchur)
    • 1 Teaspoon Salt, or to taste

    For the dough

    • 1 Cup Plain Flour or All Purpose Flour (Maida)
    • 2 Tablespoons Semolina (Sooji)
    • 2 Teaspoons Oil
    • 1 Teaspoon Carom Seeds (Ajwain)
    • 1/2 Teaspoon Salt

Step by Step method

    • Step 1.Wash, peel and boil 3-4 potatoes. Mash them coarsely.
    • Step 2.Add 1/2 cup of boiled peas. I have used frozen peas for the recipe.
    • Step 3.Add Cumin Seeds, Fennel Seeds, Coriander Powder, Garam Masala, Dry Ginger Powder, Turmeric Powder, Red Chilli Powder, Dry Mango Powder and Salt.
    • Step 4.Mix all the ingredients well and adjust the spices according to taste.
    • Step 5.Combine plain flour and semolina in a deep and wide vessel.
    • Step 6.Add 2 teaspoons of oil, 1 teaspoon Carom Seeds and 1/2 teaspoon Salt.
    • Step 7.Add around 1/3 cup of water in small increments and knead a soft dough. Cover the dough with a damp cloth and let it sit for 10 minutes.
    • Step 8.Divide the dough into 3 equal balls. Brush a few drops of oil on the outside.
    • Step 9.Using a rolling pin, flatten out the the balls to make a large disc around 9-10 inches in diameter. You can brush the disc with some oil if it starts to stick to the rolling pin or board.
    • Step 10.Divide the potato mixture into 3 parts and spread it evenly over the disc, leaving around 1/2 inch space on the edges. You can use a rolling pin to flatten out the mixture.
    • Step 10.Gently start rolling the disc tightly from one end.
    • Step 11.Towards the end, brush a few drops of water onto the edges. This will help the dough stick together.
    • Step 12.Finish rolling up and press lightly to seal the ends.
    • Step 13.Cut the dough horizontally into 1 inch slices with a sharp knife.
    • Step 14.Take each slice between the palm of your hands and press gently to flatten it out.
    • Step 15.Deep fry on medium heat till they are crisp and golden brown. You can also bake the pinwheels at 180C or 350F for 30-35 mins. Serve with Mint Chutney, Coriander Chutney, or Tamarind Chutney. You can also serve them as a chaat along with curd, and chutneys.
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