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Ramzan is a time of piety and spiritual awakening. It is also a time for togetherness and unity among the community. It is a practice among the Muslim community to prepare grand Iftar feasts and hold get-togethers.
Friends and family are invited over to partake of the grand Iftar feast. After spending the day in the hard fast, getting together with family and friends to pray and break the fast is a wonderful experience.
Today, we bring you a dish that is highly suitable for serving at the Iftar feasts. Samosas are a hot favourite, when it comes to celebrating the Iftar feasts.
There are many varieties of samosas that can be prepared, including vegetable samosas, chicken samosas and paneer samosa. While these samosas are tasty, it takes a lot of time to prepare them.
So, we have modified the recipe of the traditional samosas into pinwheel samosas. These have the same taste; but with a new look. These are easy to make and require minimal effort. So let's take a look at the recipe.
Cooking time - 45 Mintues
Preparation time- 30 Minutes
For The Dough
- All-purpose flour/maida - 2 cups
- Ghee - 1 tablespoon
- Warm water - 1 cup
- Salt - as per taste
- Carom seeds - ½ tsp
- For The Vegetable Filling
- Boiled and mashed potatoes - 1 cup
- Green peas boiled - ½ cup
- Grated carrots - ½ cup
- Onion finely chopped - 1 large
- Green chillies finely chopped - 2
- Turmeric powder - 1 tsp
- Red chilli powder - 1 tsp
- Ginger & garlic paste - 1 tsp
- Garam masala - 1 tsp
- Cumin powder - 1 tsp
- Coriander leaves - a handful
- Oil - 3 tbsp
How To Prepare:
To Make The Dough
- Remember that the dough for the samosa should always be tough and hard. If it takes up more water, the dough will soak up more oil during the frying. This will result in a soggy samosa and it will also be unappealing to look at.
- Take a large mixing bowl and add the flour into it.
- Add salt as per your taste. Now add ghee.
- Use your fingers to combine the flour and ghee well. The end result should be crumbly and the flour will change its colour from white to a light yellow.
- Now, add the warm water little by little. Make sure not to add more water. Use your palms to knead the dough well. The dough should not be elastic when you use a finger to poke the dough.
- Cover the dough with a wet muslin cloth and set aside.
To Make The Vegetable Filling
- Take a kadhai and add a little amount of oil in it.
- When the oil gets warm, add the finely chopped onions. Sauté until the onions turn translucent.
- When translucent, add the ginger & garlic paste and sauté until the raw smell of the ginger and garlic goes away.
- Now, add the masalas - turmeric powder, red chilli powder, garam masala and cumin powder. Mix the masalas well until it is aromatic.
- Now, add the mashed potatoes, grated carrots and the boiled green peas.
- Add salt as per your requirement.
- Mix the content of the kadhai well.
- Now, add the coriander leaves and mix well.
- Set the vegetable filling aside to cool down.
To Make The Pin Wheel Samosas
- Take the samosa dough and knead it for a few more minutes.
- Now, divide the dough into two portions.
- Take one of the portions and roll it out into a chapati. Make sure that it is not too thin or thick. If it is too thin, the filling may break out. If it becomes too thick, it may not cook properly.
- Spread the vegetable filling onto the chapati. Now roll the whole thing like you see in case of a swizz roll.
- Cut out ½ an inch section of the roll. The cut section should resemble that of a pinwheel.
- Take a bowl and add some flour into it. Add a pinch of salt and a tablespoon of water. Mix well to form a semi-liquid batter.
- Take a section of the pinwheel samosa and dip it into the batter.
- Drop the pinwheel samosa into a kadhai with hot oil. Fry on medium flame till it becomes golden brown.
- Repeat with the rest of the dough.