Veg Samosa Pinwheels
For The Dough
1 cup plain flour (maida)
1/4 tsp carom seeds (ajwain)
1 tsp oil
salt to taste
plain flour (maida) for rolling
To Be Mixed Into A Plain Flour-water Mixture
1/4 cup plain flour (maida)
1/2 cup water
To Be Mixed Into A Stuffing
1 1/2 cups boiled and mashed potatoes
1/2 cup boiled and mashed green peas
1/2 tsp cumin seeds (jeera) powder
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 dried mango powder (amchur)
1 1/2 coriander (dhania) powder
1/2 tsp garam masala
2 tbsp finely chopped coriander (dhania)
salt to taste
oil for deep-frying
For the dough
Combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using enough water.
How to proceed
Divide the dough into 3 equal portions.
Roll a portion of the dough into a 225 mm. (9”) diameter circle using little plain flour for rolling.
Spread ½ cup of the prepared stuffing evenly over it, leaving ½ inch from the circumference of the circle.
Roll it from one end to another end like a swiss roll and seal well.
Cut the roll into 9 equal pieces using a sharp knife.
Take each piece and press it very lightly to flatten it.
Heat the oil in a deep non-stick pan, dip each pinwheels in the prepared plain flour-water mixture and deep-fry, a few at a time on a medium flame till they turn golden brown in colour from all the sides.
Repeat steps 2 to 7 to make 18 more pieces.
Serve immediately with tomato ketchup and green chutney.
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