A delicious and festive snack perfect for Diwali celebrations, combining the flavors of samosas and aloo parathas in a fun pinwheel shape.
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In a large bowl, combine whole wheat flour and salt. Add oil and mix well.
Gradually add water and knead to form a soft dough. Cover and let it rest for 15 minutes.
In a bowl, mix the boiled and mashed potatoes with cumin seeds, red chili powder, garam masala, chopped coriander, and salt.
Divide the dough into equal portions. Roll each portion into a thin circle.
Spread a layer of the potato filling evenly over the rolled dough.
Roll the dough tightly into a log and cut it into pinwheels.
Heat oil in a pan over medium heat. Fry the pinwheels until golden brown and crispy on both sides.
Remove and drain on paper towels.
Ensure the dough is soft for better rolling and texture.
You can add other spices or vegetables to the filling as per your taste.
Serve hot with chutney or yogurt for dipping.
Can I make the dough ahead of time?
Yes, you can prepare the dough a few hours in advance and keep it covered in the refrigerator.
What can I use instead of potatoes?
You can use paneer, mixed vegetables, or lentils as a filling.
How do I store leftover pinwheels?
Store leftover pinwheels in an airtight container in the refrigerator for up to 2 days.
Can I bake these pinwheels instead of frying?
Yes, you can bake them at 180°C until golden brown for a healthier option.
What dips pair well with pinwheel samosas?
Mint chutney, tamarind chutney, or yogurt dip are great options.
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