Pinwheel Samosa | Aloo Bhakarwadi

Pinwheel Samosa

Pinwheel samosa (आलू भाकरवड़ी) is a delicious and unique variation of samosa which is known as aloo bhakarwadi in Gujarat. This attractive snack can be taken as an evening snack with hot cup of tea or can be served as a party snacks. This roll or bhakarwadi is stuffed with spicy potato mixture. Pinwheel samosa are one of the most versatile appetizers that can be prepared on any occasion either festival or party.

This perfect pinwheel samosa is undoubtedly the most loved snack. To prepare this delicious recipe, spicy potato mixture is applied on rolled chapatti made of all purpose flour, then tightly rolled, sliced into pieces and deep fried. The dough should be stiff like normal samosa dough. You may bake or deep fry these samosa. Potato mixture is made with boiled, peeled, mashed potatoes and basic spices. You can also add some boiled peas in this mixture.

Pinwheel samosa are easier to make than the original samosa. Traditional samosa may be heavier for digestive system but this samosa works as a bite. Pinwheel samosas have all of the characteristics of normal samosa except the shape. This pinwheel samosa can be prepared with leftover potato mixture of aloo paratha or sandwich.

Pinwheel samosa does not need any accompaniment but you can serve it with chutney or ketchup. It can be served with mint chutney, coriander chutney or tamarind chutney.

Course: Snacks
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4

Ingredients:

For Dough –

1 cup Maida
1/2 teaspoon Ajwain (Carom seeds)
Salt – to taste
2 tablespoons Oil for kneading
Oil for deep frying

For Stuffing –

2 boiled potatoes (boiled, peeled and mashed)
A small pinch of heeng (asafoetida)
½ tsp red chilli powder
½ tsp coriander powder
½ tsp. amchoor powder
¼ tsp of garam masala
Salt to taste

Instructions:

Making Dough -

Sieve the flour and mix with salt, ajwain and oil in a bowl.

Now add little water at a time and start kneading the dough. Make a tight dough. Water quantity may vary. Cover the dough and keep aside for 10-15 minutes.

Making Stuffing –

Take boiled potatoes, peel and mash in a bowl. Add coriander powder, garam masala, salt, asafoetida, red chilli powder and amchoor powder.

Mix the spices with potatoes properly and keep aside.

Making Pinwheel Samosa-

After 15 minutes knead the dough lightly again. Make small balls of dough and roll it with a rolling pin into a 9-10 inch diameter circle keeping the thickness little thick than chappati.

Now spread potato mixture over it evenly. Do not spread thick layer of stuffing as it will become difficult while rolling the chapatti so spread thin layer of stuffing over the rolled chapatti by leaving some place in the corners.

Now start rolling the chapatti tightly from one end to make a firm log.

Mix 2 tsp. flour into 1/2 cup of water and mix well to make maida paste. Apply the paste on the edges to seal the ends tightly. This will help the dough to stick together.

With a sharp knife cut the roll to half inch slices.

Now flatten the slices gently, making to give a round or oval shape to the pinwheel samosa.

Heat oil in a pan on medium high heat.
Dip the pinwheel samosa into maida paste and then drop slowly into the hot oil, taking care not to overlap them.
Deep fry them until they are golden brown on medium low flame, turning occasionally.

When they become crispy, drain on paper towel to remove excess oil.
Serve pinwheel samosa hot with chutney of your choice.

Tips:

• You can add some suji while kneading the dough to make samosa crispy.
• Knead the samosa dough firm and stiff. Soft dough will make samosa not crispy.
• You can also add some boiled peas in this mixture.