Samosa Pinwheels

Yields: 25
divider
Crust
Ingredients
  • 1 cup All purpose flour
  • 2 tbsps Semolina
  • ½ tsp Salt
  • 2 tbsps Oil
Instructions
  1. Mix the ingredients and bind to make a pliable dough, use cold water.
  2. Cover and set aside for 15 minutes.
Batter
Ingredients
  • ½ cup All purpose flour
  • Water (as needed)
Instructions
  1. Mix flour and water to make a thin slurry.
Filling
Ingredients
  • 2 cups Mashed potatoes (4 medium potatoes)
  • ½ cup Peas (boiled)
  • ½ tsp Garam masala
  • ½ tsp Red chili powder
  • 1 tsp Amchur powder
  • 2 tsps Ground coriander/cumin mix
  • 1½ tsp Salt (or to taste)
  • 1 tsp Whole cumin
  • 1 Green chilli (finely chopped to taste)
  • 2 tbsps Green coriander (finely chopped)
  • Oil (for frying)
Instructions
  1. Thoroughly mix the filling ingredients.
  2. Divide dough into two.
  3. Roll one half into a 12 inch circle on a greased surface.
  4. Spread half the filling on the crust ½ inch away from the edge.
  5. Dab with fingers to make the filling stick.
  6. Roll into a tight cylinder and seal using a little water.
  7. Cut ½ inch off each end, discard then cut ½ inch thick slices.
  8. Press pinwheels between hands to flatten slightly.
  9. Repeat with the other half of the dough.
  10. Heat oil on medium heat.
  11. Dip pinwheels in prepared slurry and deep-fry until golden.
  12. Remove and drain on a paper towel.