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Tuesday, September 6, 2016

Aloo Samosa Pinwheels

Serves: 4
Preparation time: 40 minutes
Frying time (total): 15 to 20 minutes


For the potato stuffing
  • 4 potatoes boiled & mashed
  • ½ boiled green peas
  • 1 tbsp grated ginger
  • 2 green chilies chopped
  • 6 curry leaves chopped
  • ¼ tsp turmeric powder
  • 2 tsp red chili powder
  • ½ tsp amchur powder (dry mango)
  • ¼ tsp garam masala powder
  • 4 tbsp oil
  • Salt to taste

For the dough
  • 2 cups plain flour (maida)
  • 3 tbsp cooking oil
  • ½ tsp ajwain
  • 1 tsp salt
  • ½ cup sesame seeds (for garnishing)
  • 4 cups cooking oil for deep frying

  1.       For the dough: Combine all the ingredients and knead into a stiff dough with sufficient water. Rest the dough for 30 minutes.
  2.       For the stuffing: Heat the oil in a non-stick pan, add ginger, green chilies, curry leaves and saute for few seconds.
  3.       Then add boiled & mashed potato, green peas, turmeric powder and chili powder. Cook for 4 to 5 minutes by stirring well. Add amchoor powder, garam masala powder, salt and cook for 2 more minutes. Remove from heat and allow to cool.
  4.       Divide the dough into two equal parts. Roll out each part into a large thin rectangle sheet (approx. 10” by 12”). Spread half of the potato mixture on the sheet evenly.
  5.       Start rolling the sheet tightly till the end till you get a nice big roll.
  6.       Slice the roll with a sharp knife about ½ inch of thickness. Repeat the step with another half of the dough. Sprinkle sesame seeds over the sliced pinwheels.
  7.       Heat oil in a deep bottom saucepan and deep fry the pinwheels on medium heat for 5 to 7 minutes.
  8.       Serve hot with tomato sauce or chutney.

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