Aloo Samosa Pinwheels
Punjabi Samosa filling spread evenly on dough sheet, rolled cut into slices and deep-fried.
Ingredients
For the potato stuffing:
- 4 potatoes boiled & mashed
- ½ boiled green peas
- 1 tablespoon grated ginger
- 2 green chilies chopped
- 6 curry leaves chopped
- ¼ teaspoon turmeric powder
- 2 teaspoon red chili powder
- ½ teaspoon amchur powder dry mango
- ¼ teaspoon garam masala powder
- 4 tablespoon oil
- ¾ teaspoon salt
For the dough:
- 2 cups plain flour maida
- 3 tablespoon cooking oil
- ½ teaspoon ajwain
- 1 teaspoon salt
- ½ cup sesame seeds for garnishing
- 4 cups cooking oil for deep frying
Instructions
- Combine all the ingredients and knead into a stiff dough with sufficient water. Rest the dough for 30 minutes.
- For the stuffing: Heat the oil in a non-stick pan, add ginger, green chilies, curry leaves and saute for few seconds.
- 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.
- Divide the dough into two equal parts. Roll out each part into a large thin rectangle sheet (approx. 10 inches by 12 inch). Spread half of the potato mixture on the sheet evenly.
- Start rolling the sheet tightly till the end till you get a nice big roll.
- 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.
- Heat oil in a deep bottom saucepan and deep fry the pinwheels on medium heat for 5 to 7 minutes.
- Serve hot with tomato sauce or chutney.
If you have any queries regarding the recipe, do mention them in the comments section and I shall get back to you.
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