Samosa Pinwheels
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
Cumin seeds
1
Green chili
(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.