Sunday, May 4, 2014

Samosa Pinwheels / Samosa mini bites / Aloo bhakarwadi

You can give this dish your own name! Its flavored spiced up mashed potato rolled inside dough and deep fried. I prefer calling then samosa pinwheels because they taste so much like samosa but is in the form of pinwheels.
This is a very simple recipe and makes a good tea time snack.
The original recipe called for all purpose flour / maida, but I used wheat flour instead. Health conscious? :) maybe but its still deep fried! So thought will cut down few calories by using the wheat flour :)
I want to try a baked version of this recipe, will do it soon and update.

Makes 30 pinwheels.

Ingredients required :
For the dough:
Wheat flour- 1 cup
Salt - to taste
Chilli powder - 1/4 tsp
Oil - 2 tsp
Water - 1/2 cup

For the filling:
Boiled potato - 3
Frozen peas - 1/4 cup
Cumin seeds - 1 tsp
Turmeric powder - 1/4 tsp
Chilli powder -1/4 tsp
Salt - to taste
Cumin powder -1/4 tsp
Garam masala - 1/2 tsp
Cilantro, chopped - 3 tbsp

Oil - for frying

For the dipping batter:
Corn flour - 2 tbsp
Water- 1/4 cup

How to make:
In a mixing bowl, add all the ingredients except water for the dough and mix well. Slowly add in water and knead to a soft dough. Cover and set aside for 10 minutes.
In another mixing bowl,  mash the potatoes. Add in all the ingredients for the filling, mix well.
For the dipping batter, in a bowl add the corn flour and mix without lumps with the water. It should be a thin batter. Set aside.
Divide the dough into 2 parts.
Roll out the dough to a thin roti.
Divide the filling into two parts.
Spread the filling on the roti evenly with your hand.
Gently press the filling so it is even and layered.
Gently but tightly roll the dough and filling into a log.
At the end seal the edges with water.
Roll the log 10 times so the edges seal well.
Slice off 1 inch on both the corners.
Slice around 15 discs. Set aside.
Heat the oil in a heavy bottom pan on medium heat.
Dip the discs in the batter and drop in oil.
Deep fry them till golden brown.
Drain the extra oil.
Serve hot with green and sweet chutney.


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