samosa pinwheels recipe | samosa bites recipe | aloo bhakarwadi recipe | how to make samosa pinwheel
Prep time
Cook time
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samosa pinwheels is a fast and easy to make appetizer. it is a traditional recipe from the states of maharashtra and gujarat. it can be prepared as a snack and also can be served as starter in any party.
Recipe type: Snacks
Cuisine: Gujarati
Serves: 4-5
  • all purpose flour (plain flour or maida) - 1 cup
  • fine sooji (semolina flour) - 2 tbsp
  • salt - ½ tsp
  • oil - 2 tbsp
  • carom seeds (ajwain) - ½ tsp
  • cold water - approximately ⅓ cup
  • potatoes - 4 medium (boiled)
  • cumin seeds (jeera) - ½ tsp
  • green chili - 1 (chopped) (optional)
  • coriander powder (dhania) - 2 tsp
  • red chili powder - ½ tsp
  • garam masala - ½ tsp
  • mango powder (amchur) - 1 tsp
  • salt - as per taste
  • coriander leaves (cilantro or hara dhania) - 2 tbsp (finely chopped)
  • all purpose flour (maida or plain flour) - 2 tablespoons
  • water - ¼ cup
  • oil - to fry
  1. take a bowl and mix flour, sooji, carom seeds (ajwain), salt, and oil.
  2. add water as needed to make soft dough.
  3. cover the dough with a damp cloth.
  4. let it rest at least 15 minutes.
  5. divide the dough in equal parts and set aside.
  6. pressure cook potatoes for 3-4 whistles. wait till it cools.
  7. once cool, peel off the skin, and roughly mashed them well with a potato masher or with a back of a ladle.
  8. take a bowl and add all the ingredients: mashed potatoes, cumin seeds, coriander powder, green chili, red chilli powder, mango powder, salt, garam masala, and cilantro for samosa pinwheel.
  9. mix all the ingredients very well.
  10. divide the filling in equal parts and set aside.
  11. mix the 2 tablespoons all purpose flour and ¼ cup water to make a thin batter. keep aside.
  12. take the one piece of dough, and knead it once more before rolling.
  13. grease a wooden board with oil. place the dough and roll it using a rolling pin to make a circle, slightly thicker than chapati.
  14. take one portion of the potato filling, and spread it well on the spread chapati, leaving some space around the corners. press it lightly.
  15. starting from one corner, start rolling the sheet gently, until you have a nice firm log. apply water at the loose edge and seal well. roll it gently 5-6 times more so that the log is nice and firm.
  16. with a sharp knife slice the both ends about 1 inch long then slice the log into ½ inch thick, this should make about 12-14 pinwheels.
  17. press each pinwheel lightly.
  18. do the same with second sheet.
  19. heat oil in a frying pan over medium high heat. to test, put a small piece of dough into the oil; dough should sizzle and come up slowly, but not change color.
  20. fry the pinwheels in small batches. dip them in the batter one at a time and drop them slowly into the hot oil.
  21. fry the pinwheels until both sides are golden-brown, turning occasionally.
  22. each batch will take 5-6 minutes to cook. repeat this process until all the pinwheels are cooked.
  23. the crisp, delicious samosa pinwheels (samosa bites | aloo bhakarwadi) are now ready to serve.
  24. serve samosa pinwheels with coriander chutney or tamarind chutney or you can serve them as a chaat with drizzling whipped yogurt and tamarind chutney. you can also served with chole.
one important point to be noted while making samosa pinwheels is that when you roll the sheet, it should be very tight and firm. otherwise, there are chances that the stuffing will fall apart while frying.
Nutrition Information
Serving size: 1 piece Calories: 104 cal Fat: 6 g
Recipe by Veg Recipe Book at