Pinwheel Samosa: A Modern Twist on a Famous Indian Classic

 

Introduction –

If you have ever been to India, you must have come across the very famous street food “samosa“. Sold at every nook and corner, it’s extremely popular as a snack on the go or as an accompaniment to tea. So what’s a pinwheel samosa? It’s like presenting a classic in a whole new way. You already know what a pinwheel looks like. So you take the filling of the samosa and present it in the shape of pinwheels instead of the regular triangular shape. Have you ever tried out a pinwheel samosa? Follow along to see the simplest way.

Recipe of Pinwheel Samosa –

I am making a chicken pinwheel samosa today. So I will be using chicken mince for this.. I would like to say at the start, that if you are trying your hand at this recipe for the first time, you won’t get perfect pinwheels. But that will not take away from the taste that you get. And what’s that saying – practice makes things perfect! So now let’s make some pinwheel samosa’s.

Ingredients for Pinwheel Samosa –

• Minced Chicken – 150 gms

• All-Purpose Flour – 3 cups

• Potato -2 medium

• Onion – 1 small

• Garlic – 2 cloves

• Ginger – 1/2 inch

• Green chili – 2

• Coriander Powder – 1/2 tsp

• Cumin Powder – 1/2 tsp

• Garam Masala Powder – 1 tsp

• Chaat Masala Powder – 1 tsp

• Red Chili Powder – 1/2 tsp

• Salt – As per taste Note: Keep in mind that chaat masala also has salt in it.

• Nigella Seeds – 2 tsps

• Sunflower Oil – 3 tsps + 5 tbsps

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Process of making Pinwheel Samosa –

There are a few distinct steps for this recipe, so let me break them down into separate sections for you all.

1. Let’s Make the Samosa Filling:

• Finely chop the onion.

• Mice the garlic cloves and ginger.

• Chop the green chillies.

• Peel and dice the potatoes.

• Take a saucepan and set the potatoes to boil. Should take about 8 to 10 minutes.

• Meanwhile, place a pan over medium heat and add 1 tsp of sunflower oil.

• Add the chopped onions. Saute for about 2 minutes.

• Next add the ginger and garlic mince. Saute for another minute.

• Now add in the chicken mince.

• Mix well and stir constantly so as to break up any lumps that may form with the minced chicken.

• Next add salt and rest of the dry spices except the chaat masala.

• Saute and mix well.

• Let it cook for about 5 minutes. Note: The chicken mince will let out water due to the salt. Cook till the water dries out, the mince will get cooked through in the meanwhile.

• Remove from heat and keep aside till needed.

• The potatoes should be done by now.

• Drain and keep aside.

• Once both the potatoes and chicken filling is cooled enough, bring them together and add the chaat masala.

• Mash them together to form the actual filling for the samosa.

2. Let’s Make the Crust of the Samosa:

• Take a large bowl.

• Add the all purpose flour and add a pinch of salt.

• To this, add in the nigella seeds.

• Add 2 tsps of sunflower oil.

• Start kneading now. Note: Make sure to coat every bit of the flour with the oil. This will make the crust softer yet crispier when you fry.

• Knead well and when you get a proper dough, keep aside and cover with a towel.

• Let it rest for half an hour at least.

3. Let’s Make the Pinwheel Samosa’s:

• Roll out the dough with a rolling pin.
  Note: 1. You can divide the dough into 2 parts, if that helps you in rolling. 2. The rolled out dough should be about half a cm thick.

• Take the samosa filling and gently spread it across the whole rolled out dough. Note: Try to keep the spread evenly distributed to get even pinwheels.

• Now, the tricky part. Roll the dough with the filling fairly tightly.

• Rub a touch of water on the end of the dough so that the edges stick together.

• Pinch the ends shut and let this roll rest in the refrigerator for about an hour. Note: You need this to be firm while cutting, else the shape won’t be a pinwheel, it will get pinched down where you cut.

• Once firm, cut them about an inch thick with a sharp knife. Note: Do it carefully to maintain the shape.

4. Let’s Fry these Pinwheel Samosa’s:

• Place a wok or kadhai over medium flame.

• Add the rest of the sunflower oil.

• In the meanwhile, in a bowl add 1 tbsp of flour and mix this with water to make a runny coating.

• Take the pinwheels one by one and dip it in this flour coating and place them in the wok.

• Keep the flame low-medium so as to cook through all the layers of the dough.

• Do not crowd the wok, fry the pinwheels in batches.

• Take the samosa’s out and place them on a kitchen towel to strain out excess oil.

• And they are ready to serve now.

 

Wrapping Up for the Day -

The wonderful pinwheel samosa is now ready. Serve them with tomato ketchup and enjoy! Just don’t be disheartened if your pinwheels don’t look beautiful. Mine don’t! But they will taste amazing.  By the way, I was still proud of them – they taste amazing! So that’s a wrap for today’s blog. Hope you are all doing good. will see you all, soon.

ABOUT US :

Mehfil Indian Cuisine is an authentic Indian restaurant in Canada. We are a teamwork of Mehfil Restaurant, which aims to promote an Indian buffet. We believe in serving our guests with a classic choice of the Indian subcontinent’s most exclusive dishes. When it comes to using condiments and flavors, our spices are hand-picked, dried, and well-grounded by the Chef. We ensure a balance in the flavors, which gives our cuisine a unique taste.

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Credit & Source:

 

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