Can’t go wrong with anything to do with samosas!
You already know I am a big fan of the samosa chaat. Honestly any samosa can do no wrong. Especially with some sweet and tangy tamarind chutney, and spicy green chutney. But making the actual samosa itself is a challenge and takes a bit of time and honestly some skill to get them into those perfect triangles that don’t leak out filling everywhere when you fry them. Just not something you can do quickly or easily.
We generally buy our samosas ready made from the local samosa shops (we are lucky enough to have quite a few options where we live) or buy the frozen kind at the grocery store. But sometimes that samosa craving hits and you just don’t have any samosas on hand!
Enter the samosa pinwheel! Another thing the TikTok taught me and I am not at all mad about it.
Basically taking your standard potato samosa filling and stuffing it into readymade frozen puff pastry sheets for a quick at home version of a samosa. Serve this with some chutney and you come so close to the flavours of the real deal with much less effort! Its a well rounded samosa meal if you ask me! 😉
Im saving this for ramadan and might even try a different filling option. Stay tuned to see more versions of this! What would you stuff your samosa pinwheel with? Would you eat a samosa pinwheel? Or would you miss the pointy corners? 😉
Samosa Pinwheels (Veg)
- 4-5 medium white, red or yukon gold potatoes
- 2 tbsp cooking oil
- 1 tsp cumin seeds
- 1.5 tsp crushed coriander seeds
- 1 green chilli, diced
- 1 tsp minced ginger
- 1/2 cup frozen peas
- 1 tsp cumin powder
- 1 tsp amchoor powder (dried mango)
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala
- 1/2 tsp black pepper
- salt, to taste
- 1 pkg frozen pre-rolled puff pastry sheet (450g – 2 puff pastry sheets)
- 1 egg, beaten for egg wash
Prepare the Potato Filling
- Wash and roughly chop the potatoes (peeling them is optional).
- Add the potatoes to a large saucepan and fill with enough water to cover the potatoes. Add a teaspoon of salt and bring to a boil. Simmer until the potatoes are easily pierced with a fork. About 15 minutes. Drain and set aside.
- In a large saucepan or wok, heat the oil and add 1 tsp cumin seeds and 1.5 tsp coriander seeds. Cook for a minute till fragrant and sizzling. Add green chillies and minced ginger. Stir to combine.
- Add the boiled potatoes and stir well, using the back of the spoon to mash the potatoes as you stir. Depending on how you like your potatoes, you can leave them a bit chunky or mash them till smooth.
- Add the frozen peas and remaining spices. Stir to combine and cook for about 5 minutes, stirring often. Taste and adjust for salt and spice level of your liking. Take off the heat and allow the mixture to cool while you defrost your puff pastry sheet.
Make the Pinwheels
- Unroll a defrosted puff pastry sheet onto a clean counter. Spread half the cooled potato mixture in a thin layer.
- Roll the puff pastry into a log shape. Wrap in plastic wrap and freeze for 15 mins (or refrigerate for at least 30 mins) till the log becomes more firm. Repeat for second pastry sheet in the package.
- Preheat the oven to 400F (204C).
- Remove from the freezer back to the counter and slice using a sharp knife into spirals about 1 inch (2 cm) thick. You should be able to get about 10 pinwheels out of one log.
- Place on a baking sheet lined with a silicone baking mat or parchment paper, leaving enough room for them to expand.
- Brush with egg wash and bake for 20 – 25 mins. The tops should start to turn golden brown. If not, you can broil them in the last minute of baking.
- Remove from oven and allow to cool 5 minutes before transferring to a plate for serving. Serve warm with chutney of choice (see below for some of my faves).
Easy Imli Chutney (Keto, Paleo)
- 1 cup water
- 4 tbsp tamarind paste*
- 4 tbsp monk fruit sweetener (or sub for granulated white sugar for original version)
- 1 tbsp red chilli flakes (adjust to suit your level of spice)
- pinch salt
- Mix all the ingredients together in a small saucepan and bring to a boil.
- Allow to simmer for 5 minutes. Taste and adjust to your desired sweetness and spice level. I like to add about 1 tbsp more sugar or sweetener for a sweeter chutney.
- Allow to cool completely and transfer to a jar or squeeze bottle for easy saucing. Store in the fridge for up to 3 months. Note: Chutney may thicken slightly in the fridge. This is normal. Just stir it up or add a splash more water if you want to thin it out again before using.
Basic Green Chutney (Paleo/Keto Friendly)
- 1 cup fresh coriander leaves (about 1 bunch – leaves with thin stems is fine)
- ½ cup fresh basil leaves (or mint leaves)
- 3 cloves garlic
- 2 inch ginger
- 3 green chilli
- ½ tsp cumin powder
- ½ tsp salt
- 1/4 cup coconut flakes
- ½ cup water
- 1 tbsp lemon juice
- In a blender, start by blending 3 cloves garlic, 2 inch piece of ginger and 3 green chilli, till just chopped.
- Add 1 cup washed coriander leaves and ½ cup basil leaves, give it another blend for 1 minute.
- Add ½ tsp cumin powder, ½ tsp salt and 1/4 cup coconut flakes, 1 tbsp lemon juice.
- Blend till smooth, adding water one tbsp at a time to reach your desired consistency.
- Your green chutney is ready. Keeps well in the fridge for up to 5 days.
- Greek Lemony Garlic Roast Potatoes (Whole30, Paleo, Veg)
- Easy Chicken Souvlaki with a Simple Homemade Tzatziki (Whole30, Paleo, Keto)
- Air Fried Jalapeño Cheese Taquitos (GF, Veg)