Showing posts with label Maharashtrian-Recipes. Show all posts
Showing posts with label Maharashtrian-Recipes. Show all posts

samosa pinwheels recipe | samosa bites recipe | aloo bhakarwadi recipe | how to make samosa pinwheel

samosa pinwheels recipe | samosa bites recipe | aloo bhakarwadi recipe



samosa pinwheels recipe or samosa bites recipe or aloo bhakarwadi recipe with step by step process – it is a fast and easy to make appetizer. it is a traditional recipe from the states of maharashtra and gujarat. it can be prepared as a snack and also can be served as starter in any party.


samosa pinwheels is an interesting twist on the popular indian snack samosas. they make a mouthwatering appetizer or you can also serve them as a chaat with drizzling whipped yogurt and tamarind chutney or can be served with choley. this snack recipe is stuffed with spicy potato filling and deep fried till crunchy and crispy.

making regular samosa is quite tricky and time-consuming. on the other hand, these samosa pinwheels are very easy to make with very few ingredients. i have made a deep fried samosa pinwheels but you can also bake it for a healthier version. potato stuffed bhakarwadi or samosa pinwheel is a modified version to traditional savory bhakarwadi stuffed with spices.

you might also be interested in other snack recipes like bread pakoda, spicy corn cutlet, crispy potato toast, and many others.
samosa pinwheels recipe | aloo bhakarwadi recipe (2.40 mins video)

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ingredients for samosa pinwheels :

ingredients for dough :

  • all purpose flour (plain flour or maida) - 1 cup
  • fine sooji (semolina flour) - 2 tbsp
  • salt - ½ tsp
  • oil - 2 tbsp
  • carom seeds (ajwain) - ½ tsp
  • cold water - approximately ⅓ cup

ingredients for potato stuffing :

  • potatoes - 4 medium (boiled)
  • cumin seeds (jeera) - ½ tsp
  • green chili - 1 (chopped) (optional)
  • coriander powder (dhania) - 2 tsp
  • red chili powder - ½ tsp
  • garam masala - ½ tsp
  • mango powder (amchur) - 1 tsp
  • salt - as per taste
  • coriander leaves (cilantro or hara dhania) - 2 tbsp (finely chopped)

other ingredients :

  • all purpose flour (maida or plain flour) - 2 tablespoons
  • water - 1/4  cup
  • oil - to fry


directions for dough :

  • take a bowl and mix flour, sooji, salt, and oil.

samosa pinwheels recipe | samosa bites recipe | aloo bhakarwadi recipe

  • add water as needed to make soft dough.
  • cover the dough with a damp cloth.
  • let it rest at least 15 minutes.

samosa pinwheels recipe | samosa bites recipe | aloo bhakarwadi recipe

  • divide the dough in equal parts and set aside.


directions for aloo stuffing :

  • pressure cook potatoes for 3-4 whistles. wait till it cools.
  • once cool, peel off the skin, and roughly mashed them well with a potato masher or with a back of a ladle.

samosa pinwheels recipe | samosa bites recipe | aloo bhakarwadi recipe

  • take a bowl and  add all the ingredients: mashed potatoes, cumin seeds, coriander powder, green chili, red chilli powder, mango powder, salt, garam masala, and cilantro for samosa pinwheel.

samosa pinwheels recipe | samosa bites recipe | aloo bhakarwadi recipe

  • mix all the ingredients very well.
  • divide the filling in equal parts and set aside.

samosa pinwheels recipe | samosa bites recipe | aloo bhakarwadi recipe


directions for samosa pinwheels :

  • mix the 2 tablespoons all purpose flour and ¼ cup water to make a thin batter. keep aside.

samosa pinwheels recipe | samosa bites recipe | aloo bhakarwadi recipe

  • take the one piece of dough, and knead it once more before rolling.
  • grease a wooden board with oil. place the dough and roll it using a rolling pin to make a circle, slightly thicker than chapati.
  • take one portion of the potato filling, and spread it well on the spread chapati, leaving some space around the corners. press it lightly.
  • starting from one corner, start rolling the sheet gently, until you have a nice firm log.  apply water at the loose edge and seal well.  roll it gently 5-6 times more so that the log is nice and firm.
  • with a sharp knife slice the both ends about 1 inch long then slice the log into ½ inch thick, this should make about 12-14 pinwheels.

samosa pinwheels recipe | samosa bites recipe | aloo bhakarwadi recipe

  • press each pinwheel lightly.

samosa pinwheels recipe | samosa bites recipe | aloo bhakarwadi recipe

  • do the same with second sheet.
  • heat oil in a frying pan/wok over medium high heat. to test, put a small piece of dough into the oil; dough should sizzle and come up slowly, but not change color.
  • fry the pinwheels in small batches. dip them in the batter one at a time and drop them slowly into the hot oil.
  • fry the pinwheels until both sides are golden-brown, turning occasionally.

samosa pinwheels recipe | samosa bites recipe | aloo bhakarwadi recipe

  • each batch will take 5-6 minutes to cook. repeat this process until all the pinwheels are cooked.
  • the crisp, delicious pinwheels are now ready to serve.
  • serve samosa pinwheels with coriander chutney or tamarind chutney or you can serve them as a chaat with drizzling whipped yogurt and tamarind chutney. you can also served with chole.

samosa pinwheels recipe | samosa bites recipe | aloo bhakarwadi recipe

note :

one important point to be noted while making samosa pinwheels is that when you roll the sheet, it should be very tight and firm. otherwise, there are chances that the stuffing will fall apart while frying.


recipe card for samosa pinwheels or aloo bhakarwadi :


5.0 from 307 reviews
samosa pinwheels recipe | samosa bites recipe | aloo bhakarwadi recipe | how to make samosa pinwheel
 
Prep time
Cook time
Total time
 
samosa pinwheels recipe or samosa bites recipe or aloo bhakarwadi recipe with step by step process – it is a fast and easy to make appetizer. it is a traditional recipe from the states of maharashtra and gujarat.
Author:
Recipe type: breakfast, snacks
Cuisine: gujarati, maharashtrian
Serves: 4-5
Nutrition:
Serving size: 1 pieces
Calories per serving: 104 cal
Fat per serving: 6 g
Ingredients :
  • all purpose flour (plain flour or maida) - 1 cup
  • fine sooji (semolina flour) - 2 tbsp
  • salt - ½ tsp
  • oil - 2 tbsp
  • carom seeds (ajwain) - ½ tsp
  • cold water - approximately ⅓ cup
  • potatoes - 4 medium (boiled)
  • cumin seeds (jeera) - ½ tsp
  • green chili - 1 (chopped) (optional)
  • coriander powder (dhania) - 2 tsp
  • red chili powder - ½ tsp
  • garam masala - ½ tsp
  • mango powder (amchur) - 1 tsp
  • salt - as per taste
  • coriander leaves (cilantro or hara dhania) - 2 tbsp (finely chopped)
  • all purpose flour (maida or plain flour) - 2 tablespoons
  • water - 1/4 cup
  • oil - to fry
Instructions :
  1. directions for dough : take a bowl and mix flour, sooji, salt, and oil.
  2. add water as needed to make soft dough.
  3. cover the dough with a damp cloth.
  4. let it rest at least 15 minutes.
  5. divide the dough in equal parts and set aside.
  6. directions for aloo stuffing : pressure cook potatoes for 3-4 whistles. wait till it cools.
  7. once cool, peel off the skin, and roughly mashed them well with a potato masher or with a back of a ladle.
  8. take a bowl and add all the ingredients: mashed potatoes, cumin seeds, coriander powder, green chili, red chilli powder, mango powder, salt, garam masala, and cilantro for samosa pinwheel.
  9. mix all the ingredients very well.
  10. divide the filling in equal parts and set aside.
  11. directions for samosa pinwheels : mix the 2 tablespoons all purpose flour and ¼ cup water to make a thin batter. keep aside.
  12. take the one piece of dough, and knead it once more before rolling.
  13. grease a wooden board with oil. place the dough and roll it using a rolling pin to make a circle, slightly thicker than chapati.
  14. take one portion of the potato filling, and spread it well on the spread chapati, leaving some space around the corners. press it lightly.
  15. starting from one corner, start rolling the sheet gently, until you have a nice firm log. apply water at the loose edge and seal well. roll it gently 5-6 times more so that the log is nice and firm.
  16. with a sharp knife slice the both ends about 1 inch long then slice the log into ½ inch thick, this should make about 12-14 pinwheels.
  17. press each pinwheel lightly.
  18. do the same with second sheet.
  19. heat oil in a frying pan over medium high heat. to test, put a small piece of dough into the oil; dough should sizzle and come up slowly, but not change color.
  20. fry the pinwheels in small batches. dip them in the batter one at a time and drop them slowly into the hot oil.
  21. fry the pinwheels until both sides are golden-brown, turning occasionally.
  22. each batch will take 5-6 minutes to cook. repeat this process until all the pinwheels are cooked.
  23. the crisp, delicious pinwheels are now ready to serve.
  24. serve samosa pinwheels with coriander chutney or tamarind chutney or you can serve them as a chaat with drizzling whipped yogurt and tamarind chutney. you can also served with chole.

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