Pinwheel Samosa or Samosa Pinwheel

                           Pin wheel Samosa or Samosa Pin wheel

    When I was lazy to make the traditional shape of samosa, I thought of making a pin-wheel shaped samosa, which is quite easy and quick. You need to follow some methods to make it more appetising and we should make sure that the filling doesn't spill out while frying.

Cuisine: Indian Snack
Preparation Time: 15 minutes 
Cooking Time: 20 minutes
Frying Time: 7 to 9 minutes for a batch of 5
Yields: 1 cup of flour yields 20 samosas

Ingredients:
Maida: 1 cup + 1 tablespoon
Water as needed
Salt as needed
Butter or Hot Oil: 2 tea spoons
Omam or Ajwain: 1/4 teaspoon

For Filling:
Boiled Potato: 2 nos
Green Chilli: 2 nos
Turmeric Powder: 1/4 teaspoon
Finely Chopped Onion: 1 no
Finely Chopped Coriander leaves: 1 teaspoon
Punjabi Garam Masala: 1/4 teaspoon
Finley Chopped Ginger: 1 teaspoon
Salt to taste
Oil: enough for frying

Method:
1. Pressure cook the potatoes for 10 to 12 whistles and wait till the pressure subsides.
2. Peel the potatoes and mash it it using a potato masher.
3. Chop the onions and green chillies, ginger, coriander and keep it ready.
4. Take maida in a wide bowl, add salt, hot oil and ajwain. Mix it well.
5. Sprinkle enough water and knead it into soft firm dough and close it with lid. Let it rest while the filling is prepared.
6. Place a pan on the stove over high flame and heat it. When it is hot, add 2 tea spoons of oil and when it is hot add cumin seeds, onions, green chillies, ginger and salt. Mix it well.
7. Add turmeric powder and mashed potatoes and stir well. Now add garam masala and mix well till all ingredients are blended well. Cover it with lid and leave for 2 to 3 minutes.
8. Remove the lid, add coriander leaves and put off the flame. Let it cool down completely. Filling is ready.
9. Now take the maida dough and divide it into equal sized balls ( Approximately you will have 5).
10. Take a dough ball and roll it out into circle of even thickness like chapathi.. Now spread the filling evenly all over the chapathi.
11. Fold the circle carefully into cylinder and seal the edges and cut it into roundels of equal size.
12. Slightly flatten the roundel and keep it aside.
13. Make a thin paste of maida using 1 tablespoon as mentioned.
14. Place a kadai on the stove over medium flame and add enough oil for frying and heat it.
15. When the oil is hot, dip the roundels in the thin maida batter and gently slid it into hot oil, Fry till it becomes golden brown.
16. Likewise make all the pin wheel samosa.
17. Serve it hot with ketchup.

Note:
1. Dipping the roundels in maida batter avoids the spillage of potato filling, while frying in oil. So this step is very important.
2. It stays crisper for few hours.