Samosa is a popular Indian snack. Hard and crisp outer crust made of all purpose flour and semolina, it has a filling of potatoes and green peas mainly flavored with Amchur or dry mango powder.

Samosa is mostly a filling evening snack. How can we make it a party snack or a party finger food when there are tons of other items too on the menu?? Not everyone may want to eat one whole samosa and feel full, we want to devour every appetizer on the spread! That’s when I came across these Samosa Pinwheels or Samosa Swirls. Bite sized samosa in the shape of pinwheels. How pretty! And of course as tasty as it can get.

The first time I had pinwheels/swirls was at a kids’ birthday party – it was a bread and chutney pinwheel, very light. After that, have always wanted to try pinwheels, didn’t go about it till now. Love this beautiful and super quick concept. Roll the dough thin and spread the filling – roll them together and form a thick log and just cut pieces – you are all set!

Coming back to Samosa pinwheels or swirls, these can be made ahead and frozen. Thaw whenever required, deep fry after dipping in a slurry of flour + water. Scroll below for step-by-step pictures. With this recipe I got around 24 pretty swirls. (Only the prettiest ones are posing in the pictures!)

Ingredients:

For the dough:

All purpose flour/Maida – 1 cup

Semolina/Rava – 2 tbsp

Vegetable Oil – 3 tbsp

Ajwain/Carom seeds – 1/4th tsp

Water – 1/3rd cup

Salt

For the filling:

Potato – 2 medium boiled and mashed

Green peas – 1 cup (I used frozen)

Amchur/Dry mango powder OR Chaat masala – 1 tsp

Cumin seeds – 1 tsp

Crushed coriander seeds – 1 tsp

Pav bhaji masala – 1 tsp

Garam masala – 1 tsp

Red chilli powder – 1 tsp

Coriander leaves – 8-9 sprigs finely chopped

Green chillies – 3 finely chopped

Salt

Other:

Oil to deep fry

A thin slurry of All purpose flour and water to dip the swirls in, before frying

 

How I prepare:

  1. Mix all the ingredients for ‘dough’ and make a soft dough. Cover and keep aside.
  2. Next mix all the ingredients under ‘filling’. Taste test for spice and salt.
  3. Divide the dough into two equal parts and roll one part into a medium thin disc. Spread the filling mixture on the disc. Press evenly.
  4. Next roll the dough plus filling tightly into a log. Chop off the ends of the log (there won’t be any filling there). Cut the log into small roundels.
  5. Repeat with the second part of the dough.
  6. Make a thin slurry of flour and water. Dip each swirl or pinwheel into the slurry and drop in hot oil. This helps each swirl to have a thin coating and hence turns them crisp and crunchy.
  7. Fry until brown on both sides. Serve hot with tamarind chutney or dates chutney.

Step-by-step pictures:

Mix all the ingredients for ‘dough’ and make a soft dough. Cover and keep aside.
Next mix all the ingredients under ‘filling’.
Taste test for spice and salt.
Divide the dough into two equal parts and roll one part into a medium thin disc. Spread the filling mixture on the disc. Press evenly.
Next roll the dough plus filling tightly into a log.
Chop off the ends of the log (there won’t be any filling there). Cut the log into small roundels.
Repeat the same with the second part of the dough. Second log above.
Around 24 swirls
Make a thin slurry of flour and water. Dip each swirl or pinwheel into the slurry and drop in hot oil. This helps each swirl to have a thin coating and hence turns them crisp and crunchy. Fry until brown on both sides.