Making samosa pinwheels with ready made puff pastry offers a quick way to make baked samosas.
I also have a delicious baked Cheddar Jalapeno Samosas recipe up. It also uses puff pastry.
What’s the best part about samosas?
Everything! What’s the not so great thing about samosas? Traditionally they are fried. So, I wanted to make a baked version that gave me the same satisfaction of crunchy and flaky fried samosas. Enter puff pastry sheets to save the day. Using puff pastry makes this super easy and quick to make. Plus if you have extra you can freeze the rolls of pinwheels to bake later on. I love samosas with a cup of hot chai and green chutney.
Notes on making samosa pinwheel
1. If you do not have mango powder (amchur) I would add an additional tsp of lemon juice in its place.
2. Garam masala is a blend of spices. Every Indian household generally has their own blend/balance of the spices. You can find it in generally any store these days. I wouldn’t skip it because it packs a punch of flavor.
3. Asofoetida (hing) also adds another level of flavor in savory dishes. You can find it in your local Indian store and possibly in your local store. My local Wegmans carries it.
4. Puff pastry needs about 2 hours to thaw before you can roll it out.
5. I’ve used curry leaves and fresh coriander. Curry leaves offers a really yummy taste. They can be found in Indian stores. If you do not have either you can skip.
Need an easy green chutney to serve with the samosas?
Here is a quick green coriander chutney recipe:
- 1 cup chopped coriander leaves
- 1 inch ginger chopped
- 2 medium green chili peppers
- 3 tablespoons dessicated coconut (or you can replace with peanuts or dhalia)
- 3/4 tsp salt
- 1 tsp sugar
- 1 1/2 tbsp lemon juice
- Water to make desired thickness (start with 1/4 cup water)
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Samosa Pinwheels (Baked)
- 1 16 oz puff pastry
- 2 large potatoes
- 1 cup frozen peas
- 2 tbsp oil
- 1 tsp cumin
- ½ tsp asofoetida hing
- 5-6 curry leaves sweet neem leaves
- 2 tsp ginger shredded
- 1 tsp garam masala
- 1 tsp mango powder amchur (sub extra tsp lemon juice if don't have)
- ¼ tsp red chilli powder
- 1 tsp lemon juice
- 1 tsp sugar
- ½ cup coriander chopped (optional)
- Boil potatoes or use microwave method to cook. Microwave method: Pierce potatoes with a fork about 4 times on each side. Wrap potatoes in moist paper towels. Microwave for 5 minutes on each side. Let cool, peel and mash lightly.
- Temper spices: Heat oil in pan on medium and add cumin once oil is hot. After about a minute add asofoetida. Now add curry leaves then ginger. Put on low-medium and cook for 1-2 minutes, keep mixing so it doesn't burn.
- Add potato mash/peas to pan and add remaining ingredients mixing thoroughly. Cook until heated through, about 5 minutes. Turn off stove and add 1/2 cup coriander (optional) and mix. Let mixture cool
- Prepare puff pastry: Cut puff pastry in half. Flour working area and roll out 1 puff pastry to about 12 inches in length and 6 inches in width
- Make pinwheels: Take half of mixture and spread layer evenly across puff pastryleaving about an inch at one end (long side). Roll pastry up across the longend. Wrap roll in plastic wrap and freeze for about 10-15 minutes. Then, take out roll and cut into 1/2 inch pieces
- Bake pinwheels: Preheat oven to 400F. Assemble pinwheels on baking sheeting leaving a little room as they expand. Bake for about 20-25 minutes until golden brown
- Serve and enjoy them while they are hot! Note: directions are for half of the puff pastry and mix, repeat to finish baking all the pinwheels