Diwali Aloo Samosa Pinwheels
A festive twist on classic samosas with baked pinwheel style.
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Rate this RecipeEquipment
- Knife Sharp knife for slicing pinwheels.
- Baking Tray Line with parchment paper for easier cleanup.
- Large Pan
- Mixing Spoon
- Parchment Paper
Ingredients
- 2 large potatoes Chop into small cubes for faster boiling.
- 1 medium onion Chop finely for even sautéing.
- 2 tablespoon oil Can use any neutral oil like sunflower or vegetable oil.
- 1 tablespoon garlic ginger paste Essential for authentic Indian flavor.
- 1 teaspoon whole cumin seeds
- 2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon red chili powder Adjust to taste, omit for mild version.
- 1 teaspoon salt Adjust according to taste.
- 1-2 piece green chilies Optional for extra spice.
- 1 cup peas or petit pois Frozen or fresh, ensure they are warmed through.
- 30 gram fresh coriander Chopped for freshness and flavor.
- 2 tablespoon lemon juice Provides tanginess, adjust as needed.
- 1 sheet puff pastry Approx 320 grams, ready-made for convenience.
- 1 piece egg For egg wash, can use milk for egg-free.
Step-by-Step Instructions
- Start by peeling and chopping two large potatoes (approximately 500 grams or 1 lb) into small, evenly sized cubes. Place the potato cubes in a pot of boiling water and cook for about 15 minutes, or until they are soft when poked with a fork. Once soft, drain the potatoes thoroughly and mash them roughly with a fork until you achieve a slightly chunky consistency. Set the mashed potatoes aside. To save time, you could also use ready-made mashed potatoes.
- Heat two tablespoons of oil in a large pan over medium heat. Once hot, add one medium-sized chopped onion (about 150 grams) and sauté for 2-3 minutes until soft and translucent. Next, add one tablespoon of garlic ginger paste and continue sautéing for another 2 minutes, allowing the flavors to meld and become fragrant. Add in your spices: 1 teaspoon whole cumin seeds, 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon red chili powder, and 1 teaspoon of salt (or adjust according to your taste). Stir the spices and let them fry for 1-2 minutes to release their aromas, being careful not to burn them.
- After the spices are well mixed, add in 1-2 chopped green chilies (optional, for extra heat) and 1 cup of peas or petit pois (approximately 150 grams). Stir and cook for 2-3 minutes until the peas are warmed through.
- Turn off the heat, and add the mashed potatoes, 30 grams (about ¼ cup) of freshly chopped coriander (cilantro), and a squeeze of fresh lemon juice (approximately 2 tablespoons). Stir well until all the ingredients are evenly combined. Make sure to taste the filling and adjust salt or spice as needed.
- Lay out a sheet of ready-made puff pastry (approximately 320 grams) on a flat surface. Spread the prepared potato filling evenly across the entire surface of the puff pastry, making sure to cover all edges for an even distribution of flavors. Begin rolling the puff pastry sheet tightly from one end, creating a log. Once rolled, wrap the log in parchment paper or plastic wrap and place it in the refrigerator for about 30 minutes. This step helps firm up the pastry, making it easier to cut.
- Preheat your oven to 180°C (350°F). Remove the chilled puff pastry log from the fridge and slice it into 12 equal pinwheels using a sharp knife. Place the pinwheels on a baking tray lined with parchment paper. For a nice golden-brown finish, brush each pinwheel with an egg wash (made from one beaten egg) or, if you prefer an egg-free option, use a bit of milk (about 15 ml). Bake the pinwheels in the preheated oven for 20-25 minutes, or until they are crisp and golden brown.
- Once baked, serve the pinwheels hot with your favorite dipping sauce. They pair perfectly with a tangy green chutney or even a cooling yogurt dip. Enjoy these pinwheels fresh out of the oven to fully appreciate the crispy exterior and warm, spicy filling.
Notes
For extra flavor, you can sprinkle some sesame seeds on top before baking. You can also add a bit of turmeric for extra color in the filling.