Name: Pinwheel samosa recipe by Shilpa Deshmukh at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 3 boiled potato; 1/4 cup boiled green peas; cumin seeds 1 tbsp; Aamchur powder 1 tbsp; Green chillies 2-3 small picese; All purpose floure 1 cup; Simolina 2 tbsp; Salt; Oil 1 cup; Coriander 3 tbsp; Chilli powder 1 tbsp; Turmeric powder 1/tbsp; Corn floure 3 tbsp

Ingredients Serving: 4

3 boiled potato
1/4 cup boiled green peas
cumin seeds 1 tbsp
Aamchur powder 1 tbsp
Green chillies 2-3 small picese
All purpose floure 1 cup
Simolina 2 tbsp
Salt
Oil 1 cup
Coriander 3 tbsp
Chilli powder 1 tbsp
Turmeric powder 1/tbsp
Corn floure 3 tbsp

Instructions

Mix flour, sooji, salt, and oil. Add water as needed to make soft dough.
Don’t knead the dough. Cover the dough with a damp cloth. Let it rest at least 15 minutes.
Squeeze the water from the green peas. Mix all the ingredients for filling: potatoes, cumin seeds, coriander, green chili, mango powder, salt, and cilantro.
Knead the dough for a minute before rolling. Divide dough into two equal parts and make them into chapatties and roll each one into about 11 inch diameter.
Spread one part of the filling evenly over one of the rolled dough, slightly pressing.
Roll the sheet gently, but firmly until you have a nice firm log. Use a little water to seal the end of the sheet firmly, .
roll the log gently 6-7 times this helps keeping together
With a sharp knife slice the both ends about 1 inch long then slice the log into ½ inch thick
Mix the 3 tablespoons all purpose flour and ¼ cup water to make a thin batter. Set aside.
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-
Serve it with green chutany or ssuce

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