1 cup all-purpose flour
2 TBSP fine semolina flour
½ tsp salt
3 TBSP oil
Approx. 1/3 cup cold water
3 TBSP all-purpose flour
1/4 cup water
Oil for frying
4 medium potatoes boiled, peeled and roughly mashed (to make 2 ½ cups of mashed potatoes)
1/2 cup green peas
1 tsp cumin seeds (jeera)
1 tsp green chili chopped (remove the seeds)
2 tsp coriander powder (dhania)
1/2 tsp Kashmiri red chili powder
1/2 tsp garam masala powder
1 tsp cumin powder
1 tsp mango powder
1 tsp salt
2 TBSP finely chopped green coriander leaves
- Mix flour, semolina, salt, and oil. Add water as needed to make a soft dough. Don’t knead the dough. Cover the dough with a damp cloth. Let it rest for at least 15 minutes.
- Mix all the ingredients for the filling: potatoes, cumin seeds, coriander powder, cumin powder, green chili, mango powder, salt, and coriander leaves.
- Divide the filling in 2 parts and set aside
- Mix the 3 TBSP all-purpose flour and ¼ cup water to make a thin batter. Set aside.
- Knead the dough for a minute before rolling. Divide the dough into two equal parts and make them into patties and roll each one into a circle of about 11 inches in diameter.
- Spread one part of the filling evenly over one of the rolled dough, slightly pressing.
- Roll the sheet gently, but firmly until you have a nice firm log. Use a little water to seal the ends of the sheet firmly, roll the log gently 6-7 times (this helps keeping it together).
- With a sharp knife slice both ends about 1 inch long, then slice the log into ½ inch thick, this should make about 14 – 16 pinwheels. Press each pinwheel lightly.
- Do the same with second sheet, you will have about 30 pinwheels.
- Heat at least one inch of oil in a frying pan over medium high heat. To test, put a small piece of dough into the oil; dough should sizzle and come up slowly, but not change color.
- Fry the pinwheels in small batches. Dip them in the batter one at a time and drop them slowly into the hot oil. Fry the pinwheels until both sides are golden-brown, turning occasionally. Each batch will take three to four minutes to cook. Repeat this process until all the pinwheels are cooked.
- The crisp, delicious pinwheels are now ready to serve.
- Samosa pinwheels can be frozen for five to six weeks. To freeze, fry them halfway. Once they reach room temperature, layer them in a container between sheets of waxed paper. When ready to use, re-fry them or heat them in the oven at 175° C until golden brown.
- You can also refrigerate them three to four days.