There are times when we all long for that taste from back home, but replicating it may seem too cumbersome. Well, worry not, Shiela has made sure that no matter where you are you will not miss your samosa with these innovative Samosa Pinwheels!
Check out this effortless recipe from the kitchen of The Girl That Made It All – Shiela Mehra!
“I am all about easy and frying to me is not easy. You have to maintain the right temperature when it comes to frying. Otherwise, your food can turn out greasy. I know because one time my husband had the bright idea of frying eggplant slices. It reminded him of Sunday at home in India. His mom would fry eggplant and serve it with rajma. We tried and it was a total disaster. That is why I came up with the recipe for samosa pinwheels. No frying required! Yay!”
“It is made with puff pastry sheets and then baked. Here is how I make them:”
- I puff pastry sheet, defrosted
- 2 tbs oil
- 1 onion, chopped
- 1 tsp coriander, ground
- 1 tsp garam masala, ground
- t tsp roasted cumin, ground**
- 1 1/2 tsp salt
- 3 potatoes (peeled, cubed, cooked)
- 1 cup peas
- 2 tbs lemon juice
- 1/4 cup cilantro, chopped
- Preheat oven to 400 degrees.
- Heat oil up in a pot.
- Add onion and stir until brown.
- Add all spices and stir until spices are cooked. About 30 seconds.
- Add potatoes and stir until potatoes are covered with onions and spices. Cook for about 2 minutes.
- Add peas and stir. Cook for another 2 minutes.
- Add lemon juice and cilantro. Give it a stir to make sure the mixture is combined.
- Take off the stove and let cool.
- Lightly flour your surface and roll out your puff pastry sheet. Roll it out until it is approximately 18in x 18in.
- Spread the cooled samosa mixture over the puff pastry.
- Starting from the side closest to you, roll the pastry sheet over your mixture and roll tightly.
- Pinch seams.
- Cut in half and then keep slicing in half until the roll is completely sliced.
- Add pinwheels to a cookie sheet lined with parchment paper or Silpat.
- Bake for about 25-30 minutes or until lightly browned.
**To make roasted ground cumin, heat a small pan and add 2 tbs of cumin seeds. Roast seeds until they become dark and fragrant. Once cooled, grind in a coffee grinder. Store leftovers in an airtight container.
Tell us how yours turned out!
Not competent enough to sit idle and stare as the world goes by, Pallavi is optimistic to a fault and believes in building her world on her own rather than depending on others to make things right.