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Indian cuisine with Joyita – Samosa Pinwheel

Serving 4



1 cup all-purpose flour

2 TBSP fine semolina flour

½ tsp salt

3 TBSP oil

Approx. 1/3 cup cold water

Also needed

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

Making Pinwheels

  • 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.

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