Pinwheel Samosa

Manisha Mishra
by Manisha Mishra
20 Pinwheels
1 hr 30 min

In North India, samosas are sold at every corner on the streets. These are easy vegetarian appetizer for potlucks & parties. It was that one snack which my father brings from market when we had guests at home. It's true, these Pinwheel Samosas are very tasty & addictive for every age group. These pinwheel samosas are made with boiled potatoes and some Indian spices. They are much easier to make than a traditional samosa. Pinwheel Samosas is a slight alternation to the traditional Samosa and is as scrumptious as the samosas. The stuffing looks like pinwheel, hence the name is Pinwheel samosa. These are perfect bite size snack for any party and occasions. The best part is you can make the rolls before and then freeze the logs and bake them or deep fry before your party.

Who doesn't like the crispy samosa with tea, I don’t think there’s a better combination. Generally samosa is made with a crust made with flour, filled with a spiced potato filling and deep fried. In India you can find some popular sweets shops,

selling varieties of samosa like paneer samosa, noodles samosa, onion samosa, cheese corn samosa, shahi samosa and many more. If you want healthier version, you can bake these pinwheels.

These golden munchies with savory filling and tamarind sweet chutney or coriander spicy chutney taste delicious when served hot!

Let's check out the Ingredients & recipe to make this scrumptious Pinwheel Samosas. If you like this recipe then please comment down, I would love to read your thoughts!!!!

Recipe details
  • 20  Pinwheels
  • Prep time: 1 Hours Cook time: 30 Minutes Total time: 1 hr 30 min
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For Making Pastry
  • 1 cup all purpose flour
  • 2 tbsp semolina
  • 1/4tsp ajwain / carom seeds
  • 2 tbsp oil
  • 1/2 tsp salt
  • 1/4 cup water (to knead)
For Pinwheels Samosa Filling
  • 2 boiled potato
  • 1/4;tsp kashmiri chilli powder
  • 1 tsp dry mango powder
  • 1/4 tsp cumin powder
  • 1/4 tsp coriander seeds
  • 2 tbsp coriander leaves (chopped)
  • 1/2 tsp ginger green chilli paste
  • salt to taste
  • Oil for deep frying
For Making Pinwheel Samosa Pastry
Take the flour, carom seeds, salt in a bowl. Mix it well.
Add oil to the flour & with your fingertips rub the oil in the flour to get a breadcrumb like consistency.
The whole mixture should clump together when joined and not fall apart.
Add water gradually and knead to a firm dough.
Cover the dough with a moistened napkin and set aside for 20 minutes.
For Pinwheels Samosa Filling
Peel the boiled potatoes and grate it
Heat oil in a pan. add the cumin seeds and allow it to crackle.
Add crushed ginger & green chillies, Sauté for a few seconds until the raw aroma of ginger goes.
Add crushed coriander seeds, jeera powder, coriander powder, red chilli powder, dry mango powder & salt
Sauté on a low heat for 1 to 2 minutes. Then add the grated boiled potatoes
Mix well and sauté for about 2 to 3 minutes on low heat.
Set aside the potato filling to cool at room temperature.
For Shaping Pinwheel Samosa
After resting the dough for 20 minutes, divide the dough in 4 equal pieces.
Take each piece and roll in your palms to make a small ball.
Then roll it with a rolling pin to square shape keeping the thickness to 1 mm throughout.
Now spread prepared aloo stuffing uniformly on the pastry sheet & transfer all the prepared potato filling to the sheet.
Spread it into a thin layer using your hands across the sheet, leaving an inch from all sides.
Apply water on the edges & start rolling and make a tight log roll.
Roll tight making sure the stuffing is intact and tuck the edges.
Refrigerate the log for atleast 1 hour.
Then cut the roll to half inch slice and flatten slightly.
For Frying Pinwheel Samosa
Heat oil for deep frying in a kadai.
Once the oil becomes hot, gently slide the Pinwheel samosa and fry at low to medium flame.
Turn over the pinwheel samosas in between and fry them until golden brown & crisp.
Likewise fry them in batches, don't fry them at a time
Serve hot pinwheel samosas with tamarind sweet chutney or coriander spicy chutney.
  • You can use store brought puff pastry sheet for making this recipe.
  • You can add ghee or butter to the flour for extra flavour instead of oil.
  • Don't make the dough soft, it should be firm and tight.
  • Fry pinwheel samosa on a low to medium heat. If fried on high flame constantly then you will end up eating under cooked.
  • Alternative of frying, you can bake pinwheel samosa in a preheated oven at 180°C for 15 to 20 minutes or till it becomes crisp and golden brown.
  • Pinwheel samosa taste great when served hot.
Manisha Mishra
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