Samosa Pinwheels Recipe with Video, Appetizer Recipe
Samosa pinwheels are the delicious and crispy snack recipe, with homemade pastry sheet recipe.
Recipe type: snacks
Cuisine: North Indian
Serves: 5
  • for Samosa dough:
  • 1 Cup All-Purpose-Flour (Maida)
  • ½ Tsp Carom Seeds (Ajwain)
  • ½ Tsp Salt
  • ¼ cup Water
  • 1 Tbsp ghee or oil
  • Ingredients for Potato(Aloo) stuffing
  • 2 Pinch Asafoetida (Hing)
  • ½ Tsp Red Chili powder
  • 2 medium sized Potato (Boiled potato)
  • ½ Tsp Masala (check below for masala ingredients)
  • ½ Tsp Cumin seeds
  • 1 Tsp Green Chili (Chopped into small pieces)
  • 1 tsp grated ginger
  • To Taste Salt
  • ¼ Cup Green Peas(boiled)/optional
  • ⅓ tsp garam masala
  • ½ tsp cumin
  • ½ tsp fennel seeds
  • 1 tsp coriander seeds
  • Enough Oil ( deep frying Samosas)
  • And you need:
  • 1 tbsp maida/all purpose flour
  • ⅓ cup water
  1. Take flour, carom seeds, salt in a mixing bowl.
  2. Add ghee or oil, start kneading the dough.
  3. Add water little by little, as required
  4. knead to a firm dough. cover the dough with a moist towel and keep aside for 30 mins.
  5. Boil the potatoes and peas in a pressure cooker.
  6. Peel and chop the potatoes into small cubes.
  7. I didn't use peas if you are using the fresh peas soak it and boil it separately
  8. because potato and peas take different boiling time.
  9. Now add the potato, peas, asafoetida, red chili powder & garam masala powder, salt.
  10. Dust the work surface, using the rolling pin flatten the dough, evenly.
  11. Spread the potato masala in the middle of the dough and flatten it using the rolling pin.
  12. start rolling the corner.
  13. mix maida and water and apply this paste and seal the end.roll it like a log.
  14. Using a knife and start to cut the dough to one-inch sizes.
  15. heat the oil and deep fry it to golden brown, take it out.
  16. crispy pinwheel is ready to serve, have it with Chaat chutney.
You can make in bulk and store in the freezer, whenever need you can thaw it first and fry in oil, serve it.
Serve it with chaat chutney.
Recipe by Prema's Culinary at