Who does not like to have fried stuff.I am an ardent fan of fried foods.But here I would like to clarify that I love to have only the home cooked one.In my opinion the style of cooking of a particular dish should not be fiddled with just in the name of making it healthier.If something is made for frying,it should be fried rather then baked or steamed.Because in several dishes it results in deprivation of taste and for me the authenticity of the dish is lost.I cannot imagine myself eating a baked bhatura or a baked samosa because once the cooking technique is changed ,the identity of the dish changes too. Rather,I would prefer substitution of the ingredients like substituting whole wheat flour instead of refined flour and so on.Still the taste will get compromised but then it will be within the tolerable limits, at least for me …hahahaha……Fried stuffs are mostly given the stature of a villain nowadays which appear as a spoiler of the dietary regime of the health freaks.I am not among those ,so why should I worry???Hahahha….Here I come with an interesting twisted version of a popular North Indian snack samosa i.e. Pinwheel Samosa.This can serve as a very good option for starters and would get polished of even before your realization.
For the filling
- 4 medium size potatoes
- Salt to taste
- Red chili powder to taste
- 1 tsp cumin seeds
- 2 tbsp oil
For the pastry dough
- 2 cups all purpose flour (maida)
- 1/4 cup shortening (vegetable oil / ghee)
- Salt to taste
- 1 tsp carom seeds / ajwain
- Water for kneading the dough
- oil for deep frying
- 1/2 cup cornflour /potato starch
preparing the filling
- Peel and grate the potatoes.
- Wash the grated potatoes thoroughly to drain away the excess starch and leave them in a colander for 10 -15 minutes to drain excess water.
- Heat oil in a pan and add cumin seeds.
- Add in the grated potatoes and season with salt and chili powder according to taste.
- Mix well and put on the lid.Cook till the potatoes are 80% cooked. Switch off the flame and let the potatoes cool down.
Preparing the dough
- Take all purpose flour in a mixing bowl.
- Mix in the salt and carom seeds.
- Add the oil /ghee and mix uniformly.
- Knead the dough by adding little water at a time into a medium soft dough.
- Cover the dough with a moist kitchen towel and let it rest for 15 -20 minutes.
Making the Cartwheel Samosas
- Divide the dough into 3 portions.
- Roll the dough into thin sheet about 1-2 mm.
- Spread a thin uniform layer of filling on the sheet.
- Lightly sprinkle corn starch or potato starch over the layer of filling.
- Roll the sheet into a roll sealing the end edge by applying little water.
- Cut the roll into 1″ thickness pieces.
- Lightly dab the ends of the pieces in a corn starch/potato starch and flatten them evenly by pressing them with the heel of your palm.
- Heat the oil and deep fry them on very low heat till they are golden brown in color.
- Serve them hot along with the chutney of your choice.Usually mint and coriander chutney or sweet tamarind chutney goes well with it.
- Corn starch is used to prevent the filling from coming out while frying.Only light dab of cornstarch is required.Potato starch can also be used in place of corn starch.
- The heat should be kept low while frying to ensure even cooking inside out ending up in a crispy product.
- Do not use butter as a shortening as we are frying the samosas pinwheels , the butter will make the oil frothy.
- I have cooked the filling up to 80% so that while frying it gets cooked up and does not end up burning.
- The left over samosas can be stored in an air tight container only when they have cooled down perfectly for about a week but their are chances that they may loose crispness.
ENJOY!!!…………………………………………..HAPPY COOKING TILL I AM BACK……………………………