Description
Discover the delightful fusion of flavors in these Potato & Peas Samosa Pinwheels, perfect for parties and gatherings. Crispy, flavorful, and loaded with aromatic spices, these pinwheels are sure to impress guests and family alike. Whether served as a snack or appetizer, they’ll become an instant favorite.
Ingredients
3 large Potatoes (Aloo) ~500g, Yukon Gold is a great buttery alternative
0.5 cup Peas, either fresh or frozen
2 tablespoons Ghee
1 tablespoon Ginger, chopped
3–4 Indian Green Chillies, finely chopped (adjust based on spice preference)
2 tablespoons Cilantro Leaves, chopped
1.25 teaspoons Salt, to taste
1 teaspoon Cumin Seeds
0.125 teaspoon Ajwain Seeds (Carom Seeds)
2 teaspoons Coriander Seeds, coarsely crushed
0.25 teaspoon Hing (Asafoetida)
0.5 teaspoon Red Chilli Powder
0.5 teaspoon Amchur (Dry Mango Powder) – can substitute with lemon juice
0.5 teaspoon Garam Masala Powder
2 sheets Puff Pastry Sheets, thawed overnight
Water, needed for sealing seams
Melted & Cooled Butter, for brushing before baking
Instructions
- Prepare Filling: Peel and boil the potatoes until tender, then crumble them in a mixing bowl. Heat ghee in a frying pan, then add ginger, green chillies, cumin seeds, ajwain, coriander seeds, hing, red chilli powder, amchur, and garam masala. Stir-fry for a couple of minutes to release the spices’ flavors. Add in the crumbled potatoes and peas, mixing well. Cook for an additional 5-7 minutes, ensuring everything is well incorporated.
- Rest Filling: Allow the filling to cool for about 10-15 minutes to make it easier to handle.
- Roll Puff Pastry: On a floured surface, roll out one puff pastry sheet to about ¼ inch thickness. Spread half of the potato and peas filling evenly on the sheet, leaving a ½ inch border around the edges.
- Shape Pinwheels: Tightly roll the pastry into a log, sealing the seam with a little water. Trim any excess dough and refrigerate the log for 20-30 minutes to firm up.
- Slice and Arrange: Remove the chilled log from the fridge and cut it into 1 to 1.5-inch pinwheels. Arrange them on a parchment-lined baking sheet.
- Chill Again: Refrigerate the arranged pinwheels for another 10-15 minutes before baking or frying to ensure they hold their shape.
- Bake: Preheat your oven to 400°F (200°C). Brush the tops of the pinwheels with melted butter and bake for 16-18 minutes, turning them halfway through to ensure even browning.
- Serve Warm: Enjoy your crispy Potato & Peas Samosa Pinwheels with a side of chutney and a warm cup of chai.
Notes
Add Meat: You can incorporate ground chicken, lamb, or beef into the filling for a heartier version of these pinwheels.
Vegan Option: Swap the ghee for coconut oil or olive oil to make this recipe vegan.
Cheese: For a creamy twist, add some shredded cheese (such as mozzarella or paneer) to the filling.
Baked or Fried: While the recipe calls for baking, you can also fry the pinwheels for an extra-crispy texture.
Storage: Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place the pinwheels on a baking sheet and warm them in a 350°F (175°C) oven for 5-7 minutes. You can also reheat them in an air fryer for 3-4 minutes at 350°F for a crispy texture.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Snack, Appetizer
- Method: Bake or Fry
- Cuisine: Indian Fusion
Nutrition
- Serving Size: 1 pinwheel
- Calories: 150
- Sugar: 2g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
