Samosas are a traditional and very common dish among Indian cuisine. They are crispy, dough-based shells filled with spiced vegetables or meat and usually fried. They are a delicious snack and/or appetizer and even better when eaten with different chutneys (tamarind, mint, garlic.)
The recipe I’m sharing with you is a fun spin on the traditional samosa recipe. I’ve made them into crispy, thin “pinwheel” shapes. These pinwheel samosas would look great at any dinner party or gathering, and still give you that amazing samosa flavor in a thinner, portable shape. Plus, these pinwheels are so easy to make, and have a perfectly modern look to an old traditional dish. A definite crowd pleaser!
- 1 Tbsp oil (vegetable)
- 1 tsp of asafetida powder (aka “hing”)
- 1 Tbsp salt
- 1 tsp garam masala
- 1 tsp whole cumin seeds
- 1 Tbsp ginger (freshly grated or paste)
- ¼ cup peas
- 1 Tbsp cumin powder (Freshly ground if possible)
- 1 Tbsp of freshly minced chilis (jalapenos or serranoes)
- 5-6 medium potatoes (boiled and roughly mashed)
- 1 Tbsp of red chili powder
- 1 Tbsp of coriander powder (freshly ground if possible)
- 1 Tbsp of Amchur powder (dried mango powder)
- 1 Tbsp of crushed fennel seed (saunf or variari)
- 1 tsp of Kasuri methi
- 2 cups of all-purpose flour + ½ cup extra
- 1 tsp of carraway seeds (ajwain)
- 1 tsp salt
- 2 Tbsp oil
- Water (as needed to make dough)
- Oil for frying pinwheel samosas
**NOTE: Potato Mixture and Dough can be prepared ahead of time separately for making the next day. Refrigerate until ready to use.
- In a large pot, add your mashed potatoes and all other ingredients and gently mix on medium-low heat till everything is fully incorporated and the potatoes have just a little bit of small chunks in them. Do not overmix the potatoes, as they will become pasty. Once mixed, remove from heat and set aside.
- Make Samosa Dough and knead into a tough, firm dough by adding a bit of water as needed.
- Cover dough with damp cloth and allow to rest for 15-30 minutes.
- To make the Pinwheels, divide the dough into 2 halves and roll into balls.
- Roll each ball into a thin round roti or pie shape (about 7-8-inch diameter)
- Spread some samosa filling on the dough round, like you would on a pizza. You want a decent amount of filling on it, but not too thick. Make sure your potato mix is not too chunky.
- Tightly roll into a cylindrical shape. (You may need to roll back and forth to ensure the cylinder is tight and close completely. You want to avoid having any gaps between the dough and potato mix)
- Cut into 1 cm. disks.
- Lightly press and flatten the pinwheel a little bit if it looks too thick.
- Take ½ cup of extra APF and 1 tsp of salt and mix in a bowl with some water to create a very thin slurry. (Consistency should almost look watery)
- Dip and coat each pinwheel with the slurry, holding it up for a few seconds afterward to let excess slurry drip down.
- Fry in hot oil until crisp and golden brown on medium heat.
- Serve with Chutneys or your favorite dipping sauce.
NOTE: You can also use ground meat in place of the potatoes. Season meat with the same spices and peas, making sure to cook off any excess liquid before placing in the dough. The less liquid in the meat will ensure that the dough remains crispy when fried.
That’s it! These samosas are going to be the star of your get together or daily meal! The crispy, golden brown dough is my personal favorite – its not too crispy or soft, a perfect balance and very satisfying! Trust me!
If you make this recipe, I’d love to see your pics and hear your comments! Feel free to tag me on IG @cmspiceculture, FB at “Spice Culture Cooking” or leave a comment below!