Famous Pinwheel Samosa recipe समोसा पिनव्हील् क्रिस्पी समोसे

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.