Pinwheel Samosa

Ingredients

for covering

maida/ all purpose flr.  1 cup
ghee 2 tbsp
salt little
suji/semolina to roll
water to knead
mix maida with ghee and salt well, add enough water to make a soft dough

for filling
peanuts roasted lightly 1/2 cup
chilli pdr.  1 tsp
green chillies  1 tsp
garam masala  1/2 tsp
chaat masala  1/2 tsp
raisins  2 tbsp
cashew nuts  2 tsbp
salt to taste
in a mixie crush all to a rough powder

to assemble
sprinkle some suji on the table, roll out the dough into a long roll, in case you're not able to roll out such a big rectangle at one go, take 1/4 of the dough, roll into a rectangle, divide the filling mixture then into 4 parts, sprinkle one part leaving little space around the edges, as you need to put water all around to seal it
after spreading the filling, start rolling from the long side, pushing the stuffing inside, roll it tight, then sprinkle some suji, roll the dough slightly thin as you roll on the kitchen/ table top
then cut angularly to about 1- 1 1/2 " thick pieces, then each piece, press on top of the cut side, where we can see the filling, once you've rolled out all the dough, put filling, and cut and shaped, deep fry in hot oil to light golden colour, drain well
these pinwheel samosas can be stored for more than 10 days

ps- another option in case you want to do it for a party, then instead of peanuts, you can use, cooked and well drained peas, and rest follow in the same manner, only thing, then it won't last, either you finish the same day or if left over, store in the fridge. to reheat in microwave/ oven.




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