Pinwheel Samosa / Aloo Bhakarwadi
Pinwheel samosa is a variation to Indian Regular Samosa.
These mouth watering appetizers are best for tea time evening snacking. It has regular potato stuffing. However you can add green peas also to it for variety.
This is one of the easy party snacking item to make at home. It hardly takes 20 – 25 minutes to make 30 – 40 Pinwheels. Only thing to take care is the dough should be tight. While kneading dough first mix flour and salt completely. Then add water gradually mixing and kneading a tight dough.
It resembles to one of the popular Maharashtrian appetizer Bhakarwadi. Since the stuffing we use is potato, you may name this as aloo bhakarwadi.
Samosa is very close to my heart. Again I have some nostalgic story linked to my samosa love. When I was working in corporate sector, in my last organization I used to order samosa almost every days as our evening snacks.
And I always wanted my partners in crime for this unhealthy eating habit. So I used to order for our whole team of 10 -12 members. The workload and late working never bothered me as such because I’m workaholic kind of person but when you have small 5 – 10 minutes samosa party with your team, that kept the spirits high (N that’s too much 😉 ).
I still remember my last working day and my boss threw a samosa party for me. Well after that I stopped eating samosas frequently (because of emotional connection or probably I didn’t get that similar taste nearby).
These pinwheels are much easier to shape and quicker to make. Serve these samosa with green chutney or tomato ketchup.
Recipe Card for Samosa Pinwheels
Pinwheel SamosaPrint Pin Rate
- 1 cup refined flour
- 2 tbsp Semolina/ Suji
- 1/2 tsp Sugar
- 1 tsp Salt as per taste
- 2 tbsp Oil
- 1/4 cup Water for dough
- 2 - 3 Potatoes boiled & mashed
- 1/4 tsp Turmeric powder
- 1/2 tsp Red Chilli Powder
- 1/4 tsp Aamchur/ Dry mango powder
- 1/4 tsp Garam Masala
- 1/2 tsp Cumin Powder
- 1/2 tsp Coriander Powder
- 1 tsp Ginger Garlic Chopped
- 1 tbsp Coriander leaves finely chopped
- Oil- for deep frying
- Mash the boiled potatoes. Add all the spices and salt to the mashed potatoes and mix well. Keep aside for further use.
- Prepare the dough by mixing refined flour, semolina, salt and water gradually. Knead well to make dough. Cover with moist cloth & keep aside for 15 minutes.
- After 15 minutes knead well again. Dust with dry flour and roll the dough slightly thick like paratha. Now spread the stuffing prepared uniformly on it.
- Roll the circle from one end to other making sure the stuffing is intact.
- Cut the roll into half inch slice and press it slightly using the rolling pin. Don’t press hard to make it thin.
- Cut it as shown in image
- In a bowl make a thin paste of refined flour and water. Now dip the slice into it to cover all ends with it.
- Heat oil in a frying pan in high flame. Now drop the coated slice of roll into hot oil.
- Fry till golden brown. Remove from oil and place on paper napkin to remove excess oil. Serve hot with green chutney or tomato ketchup.
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