Samosa Bites
Samosa pinwheels: bite size crispy samosas filled with potatoes.
Author: Shilpi Amit
Recipe type: Appetiser snacks
Cuisine: Indian
Ingredients
- Boiled mashed potato: 1 cup,
- All-purpose flour: 1 cup,
- Garam masala: 1 tsp,
- Cumin (jeera powder): ½ tsp,
- Dry mango (amchoor or khatai) powder: 1 tsp,
- Cumin (zeera): ½ tsp,
- Fennel (saunf): ½ tsp,
- Red chilly powder: ½ tsp,
- Salt,
- Oil for frying,
- Water: ¼ cup and 2 tsp
Instructions
- For making the dough, take all-purpose flour, oil (2 tbs) and salt in a bowl.
- Mix everything together. Add little water at a time and knead smooth but hard dough.
- Now take some oil, rub it on the dough and kneed it for some more time.
- Wrap the dough in plastic wrap and let it rest for 15 minutes.
- To make stuffing, mix together all the spices, potatoes and little salt.
- After fifteen minutes take a handful of dough, roll it to a smooth ball, dip it in flour and roll it (little thicker than regular chapatti).
- Put the stuffing on it and spread evenly leaving the ends.
- Apply some water to the ends and roll it from one side to another.
- Seal both the ends and all the open surfaces carefully. Press and roll it on the board.
- Transfer it on chopping board roll it with a roller pin once again and cut it in 1 inch thick pieces.
- Press each piece gently to make them flat.
- Heat the oil at medium low heat and deep fry these bytes till they become little brown.
- Once they are little brown increase the heat to medium high and fry them till they become golden brown in color.
- Enjoy Samosa Pinwheels with any dip or chutney.
Notes
1. Use only white or yellow potato.
2. Don't leave the potatoes in a water once they are boiled otherwise they will absorb excess water which is not good for deep frying.
3. Make sure to seal all the corners and surfaces of the roll before cutting it.
4. First fry samosa pinwheels at medium low heat then slowly increase the heat.
2. Don't leave the potatoes in a water once they are boiled otherwise they will absorb excess water which is not good for deep frying.
3. Make sure to seal all the corners and surfaces of the roll before cutting it.
4. First fry samosa pinwheels at medium low heat then slowly increase the heat.
Recipe by Foods And Flavors at https://foodsandflavorsbyshilpi.com/?p=286