Samosa Pinwheels | Crispy Samosa Roll | Aloo Bhakarwadi | MadhurasRecipe Ep - 673

Описание: Crispy Samosa Roll/Aloo Bhakarwadi/Samosa Pinwheels.
Make Aloo Bhakarwadi/Samosa Roll with the help of this video. Do give this recipe a try and let me know how did you like the recipe in the comment section.

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Samosa pinwheel is a repackaging of popular street food samosa. It can be served as starter as it becomes really handy. It can be served as tea time or evening snack. It tastes just awesome. Do try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.

Ingredients:
• 1 cup Maida
• Salt to taste
• 1/4 tsp Ajwain / Carom seeds
• 1 tbsp hot Oil
• 1 big Potato
• 1/2 tsp Garam masala
• 1 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 1/2 tsp roasted Cumin powder
• 1/2 tsp Red chili powder
• Salt to taste
• 1/2 tsp Lemon juice
• Finely chopped Coriander leaves
• 1 tbsp Maida
• A pinch of Salt
• Oil for frying

Method:
• In a dish take maida.
• Add salt, ajwain and mix well.
• Add oil and mix well with the help of spoon.
• When the mixture cools down, mix the oil well with the flour.
• The flour should have texture like breadcrumbs.
• Add a little water at a time and knead stiff dough.
• Transfer the dough into a bowl, cover and rest it for about 10-15
minutes.
• Boil, peel and grate the potato.
• Add garam masala, coriander powder, turmeric powder, roasted
cumin powder, red chili powder, salt, lemon juice, coriander leaves
and mix everything well together.
• You can use chat masala or amchoor powder in place of lemon
juice.
• Stuffing for samosa pinwheel is ready.
• Take the dough and knead to smoothen it.
• Divide it into 2 equal size portions.
• Take one portion and roll as thin roti as possible.
• After rolling it into oval roti, cut the edges off to give it a square
shape.
• Roll it once more.
• Spread the stuffing on the square roti.
• Press the stuffing while spreading so that it will stick to the roti.
• Lift up one edge of the roti and roll it.
• Make as tight roll as possible.
• Roll the roll back and forth to ensure the stuffing sticks to the
base really good.
• Cut the roll into about 1/2” pieces with the help of knife.
• Press each roll between your palms to give it flat disc shape.
• Pinwheels are ready to fry.
• For coating of pinwheels take maida into a bowl.
• Add salt and mix well.
• You can use corn flour or corn starch instead of maida.
• Add water to make thin slurry.
• Heat up oil in a pan.
• When the oil is enough hot dip the pinwheel into the slurry and
drop it into hot oil.
• Deep fry the pinwheels on medium heat for about 4-5 minutes.
• After about 2-3 minutes flip over and fry for another 2-3 minutes
from other side.
• When pinwheels are fried well from both sides, take them out into
a dish.
• Samosa pinwheels are already.
• You can serve these with any ketchup or dipping.

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