Samosa Pinwheels

Instructions

1. 1

   Boil the potatoes until tender, then peel and mash them in a bowl.

2. 2

   Heat 8ml of vegetable oil in a pan. Add cumin seeds and let them splutter.

3. 3

   Add chopped red onion and sauté until translucent.

4. 4

   Add chopped green chilies and sauté for another minute.

5. 5

   Add the mashed potatoes, garam masala, and 1g salt. Mix well and cook for 2-3 minutes. Remove from heat and let the filling cool.

6. 6

   In a mixing bowl, combine all-purpose flour, 1g salt, and 16ml vegetable oil. Mix until the mixture resembles breadcrumbs.

7. 7

   Gradually add water and knead to form a smooth, firm dough. Cover and let it rest for 15 minutes.

8. 8

   Divide the dough into two portions. Roll each portion into a thin rectangle on a lightly floured surface.

9. 9

   Spread half of the potato filling evenly over each rectangle, leaving a small border at the edges.

10. 10

    Gently roll each rectangle into a tight log. Seal the edges with a little water.

11. 11

    Slice each log into

12. 12

    5 cm thick pinwheels.

13. 13

    Place the pinwheels on a baking tray lined with parchment paper or lightly greased.

14. 14

    Brush the tops with a little oil.

15. 15

    Bake in a preheated oven at 200°C (392°F) for 20-25 minutes, flipping halfway, until golden and crisp. Alternatively, shallow fry in a pan until golden on both sides.

16. 16

    Serve hot with chutney or sauce of your choice.