Pinwheel Samosa is an easy to make appetizer that is perfect for any occasion, be it as a tea-time snack, after school treat or a large party. This is an interesting twist to the traditional samosas.
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WHAT EXACTLY IS A PINWHEEL SAMOSA?
Pinwheel Samosa is the traditional samosa in the shape of a pinwheel. It has the same potato stuffing and the dough but assembled or shaped by rolling the flour dough flat, spreading a layer of spicy potato mixture and then rolling it tightly like a mat. The rolled stuff is then cut into thin discs which are can be deep fried, air fried or baked. This crispy samosa is flavorful and delicious making it a perfect appetizer.
HOW IS PINWHEEL SAMOSA MADE?
In this recipe, I have used Whole Wheat Flour and All-Purpose Flour for making the dough of the rolled crust. The dough is rolled flat, a spicy stuffing made of potatoes, onion and spices is layered on top and tightly rolled like a swiss roll or a mat. The roll is then cut into thin slices and then air-fried until crisp.
Typically, samosas are deep-fried. However, with the increase in awareness and consciousness about deep-frying food, I have air-fried these Pinwheel Samosas. These samosas can be deep-fried or baked too.
These Pinwheel Samosas refrigerate well for at least 1-2 days. If you want to prep them much ahead of time for any large party or serve them to kids as snacks, you can freeze the discs before frying them. Since I have used 2:1 whole wheat flour to all-purpose flour and air-fried them, they are healthier too.
WHAT IS THE BEST MODE OF COOKING?
Though the Samosas are traditionally deep-fried, I preferred the air-fried version of these Pinwheel Samosas. They had perfect texture with crispy crust with soft stuffing. I basted some oil over the cut slices and then air-fried them at 375F for about 12 minutes. I have not tried to bake them, but if you would like to try, you might need a higher temperature and slightly longer time. Or if you want to indulge in a deep-fried snack, go ahead.
Chutney Recipes for Pinwheel Samosas:
Notes:
- I have used only potato and onion stuffing as I wanted a smooth stuffing. Leaving chunky vegetable pieces or not mashing the stuffing into smooth paste, may not give neat pinwheel shapes.
- You can use only all-purpose flour if you wish to.
- Refrigerating the cut slices before air-drying or deep-frying certainly helps them hold shape better.
- If you choose to air-fry, note that every air-fryer is different. Hence you may have to adjust the temperature or time accordingly.
- If you have frozen these pre-cooked slices, there is no need to thaw them before frying. Just dip them in slurry and fry.
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