समोसा पिनव्हील् famous Pinwheel Samosa recipe क्रिस्पी समोसे

30-40 minutes
2-4
Indian fusion
समोसा पिनव्हील् famous Pinwheel Samosa recipe क्रिस्पी समोसे Recipe - Ranveer Brar

Ingredients

For Masala

1 tbsp Coriander seeds, धनिया के बीज

½ tbsp Cumin seeds, जीरा

1 tbsp Fennel seeds, सौंफ़

1 tbsp Black peppercorns, काली मिर्च

1 Black cardamom seeds, काली इलायची के दाने

 

For Filling

1 tbsp Oil, तेल

¼ tsp Cumin seeds, जीरा

1 inch Ginger, chopped, अदरक

2 fresh Green chillies, chopped, हरी मिर्च

4 medium size Potatoes, boiled & slightly mashed, आलू

Salt to taste, नमक स्वादानुसार

1 ½ tbsp Prepared Masala, तैयार किया हुआ मसाला

¼ tsp Sugar, चीनी

¼ tsp Dry Mango powder, आमचूर

1 tbsp Coriander leaves, chopped, धनिया  पत्ता

 

For Dough

1 ½ cup Refined flour, मैदा

¼ tsp Carom seeds, अजवाइन

Salt to taste, नमक स्वादानुसार

2 tsp Ghee, घी

Water as required, पानी

Oil to deep-fry, तेल तलने के लिए

 

For Garnish

Tomato ketchup, टाॅमेटो केचप

Green chutney, हरी चटनी

Coriander sprig, धनिया पत्ता

Lemon wedge, नींबू की फलियां

 

Process

For Masala

  • In a pan, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, black cardamom seeds and dry roast on medium flame.
  • Transfer it into a bowl, add salt to taste once it cools completely.
  • transfer it into a grinder jar and grid it coarsely.
  • Keep it aside for further use.

 

For Filling

  • Heat oil in a pan, add cumin seeds and let it splutter well.
  • Add ginger, green chilli and saute it well.
  • Add mashed boiled potatoes and mix it well.
  • Add salt to taste, prepare masala and mix everything well.
  • Add sugar, dry mango powder and mix it well.
  • Add coriander leaves and mix it well. Transfer it into a bowl and keep it aside for further use.

 

For Dough

  • In a parat, add refined flour, carom seeds, salt to taste, ghee and water and knead a semi-soft dough.
  • Cover it with a damp cloth and rest for 10 minutes.

 

For Frying

  • Dust the dough with refined flour and roll the dough with a rolling pin into a rectangle shape.
  • Now, spread prepared potato filling evenly, apply little water and slightly press.
  • Roll tight to make sure the stuffing is intact. Use a little water to seal the end of the sheet firmly.
  • Keep in a refrigerator for 10 minutes so that it holds its shape.
  • Once it holds the shape. Cut the roll to a half inch slice and flatten slightly.
  • Heat oil in a kadai, deep fry the pinwheels until both sides are golden-brown.
  • Keep the flame on low to medium and stir occasionally.
  • Remove on an absorbent paper.
  • Garnish it with coriander sprig and lemon wedge.
  • Finally, serve pinwheel samosa with green chutney and tamarind chutney.

 

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