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Published on Nov 11, 2017
These Samosa pinwheels have well, reinvented the wheel. Same great Samosa taste in a different format perfect to make ahead and great to serve at your holiday soiree, game night or as a snack.
The holiday season is upon us and I'm looking for great freeze ahead ideas that I can make ahead so I can spend more quality time with the family over the holidays. Check out my Shrimp & Cheese Rissois and my make ahead Meatballs recipes and stay ahead of the game.
Here are the ingredients and steps to make this recipe! amosa wrapper
2 cups presifted flour 1 tsp Salt 1 tsp Caraway seeds 3 tbsps Oil 1/4 - 1/2 cup warm water
Filling 4 medium Potatoes - 15 oz - 433 gms cut in cubes 1/2 tsp Cumin seeds 1/2 cup finely diced Onions 2 tbps each minced Green Chillies & grated Ginger 1 tsp each Cumin & Chilli powder and 1/2 tsp Turmeric Water as required Salt to taste 1/2 tsp chopped Coriander
Final coating Corn starch mixed in water Pinch Turmeric
Add all the ingredients except the water to the dough and work the oil into the dough till you get a crumbly texture Add the water a little at a time till you get a stiff dough Cover and allow to rest for 30 mins Boil the cubed potatoes in salted water and drain Heat some oil and saute the cumin seeds Add the onion and saute till golden Add the green chilli and ginger and cook for a minute Add the spices followed by the potato Add salt to taste and a little bit of water Turn off the heat and add the chopped coriander Roll out the dough and cut into rectangles Smear the filling on the rectangle leaving a small space at the bottom add water at the bottom to seal Roll the pinwheel and cover with cling film Store in the freezer for 1 - 2 hours till it gets firm enough to cut circles Make a cornstarch slurry and tint it with a pinch of turmeric Dip the pinwheels in the slurry on both sides and deep fry till golden brown and crispy Drain on some kitchen towel and serve with some more fresh coriander and tamarind sauce