Samosa Pinwheels - Spiced Potato Pinwheels with Easy Tamarind Chutney
User Reviews
5
Samosa Pinwheels - Spiced Potato Pinwheels with Easy Tamarind Chutney
Description
The recipe begins with boiled and mashed potatoes seasoned robustly with ground cumin, coriander, cayenne, turmeric, salt, dry mango powder, and chaat masala, creating the distinctive samosa flavor profile. Incorporating a green mint chutney made from fresh mint, cilantro, lemon juice, and ginger adds herbal freshness and moisture to the filling.
A separate tamarind chutney combines tamarind paste with maple syrup, sugar, salt, ground roasted cumin, cayenne, and chaat masala to provide a tangy and sweet contrast. This chutney can be store-bought or made freshly and is drizzled atop the potato-spread tortillas before being rolled tightly and sliced into pinwheels.
These roll-ups serve well chilled or at room temperature and offer a different presentation of familiar ingredients for parties or snack times. The option to use large or gluten-free tortillas makes this recipe adaptable.
The notes include nutritive information per pinwheel, helpful for portion control or diet planning.
Ingredients
- 2 tortillas large (10 inch or larger); gluten-free tortillas can be substituted to make gluten-free
Samosa Potatoes:
- 2 potato boiled and mashed, medium
- 1 to 1.5 tsp cumin ground and roasted
- 1.5 tsp coriander powder
- 1/2 tsp cayenne pepper
- 3/4 tsp salt or more
- 1/4 tsp Turmeric
- 1/2 to 1 tsp dry mango powder
- 1/2 tsp chaat masala or 1/8 tsp kala namak black salt
Green mint chutney:
- 3 tbsp mint chopped
- 2 tbsp cilantro chopped
- 1 tsp lemon juice
- 1/2 inch ginger chopped
Tamarind Chutney: or use store bought chutney
- 1 tbsp tamarind paste or tamarind concentrate
- 2.5 tbsp maple syrup
- 2 tsp sugar
- 1/4 tsp salt or more
- 1/4 tsp roasted ground cumin
- 1/4 tsp cayenne pepper
- 1/4 tsp chaat masala or 1/8 tsp kala namak black salt
- 1/2 tbsp water optional
Instructions
Samosa Potatoes:
- Mash the potatoes really well. Add spices and mix in. *You can also toast about 1/2 tsp cumin seeds on the skillet until fragrant and add to the potatoes.
Make the green mint chutney:
- Pulse all the ingredients in a small blender until combined but not entirely smooth.
- Add to the potato mixture and mix well. Taste and adjust salt, tang (amchoor) and heat (cayenne) of the potato mixture.
Make the tamarind chutney:
- Mix everything until well combined. You can warm the mixture in a skillet or microwave to help the ingredients flavors gel well if needed.
- Taste and adjust sweet (sugar) and tang (add lemon juice or kala namak for tangier).
Make the pinwheels:
- Take 2 large tortillas and spread the potato mixture. Press to even it out.
- Drizzle some of the tamarind chutney on the potato mixture. Roll up the tortillas tightly. Slice with a sharp serrated* knife.
- Serve as is, chill for a few minutes and serve with or without tamarind chutney.
- You can also bake the pinwheels at 350 degrees F / 180ºc for 13 to 15 minutes to crisp the tortillas.The pinwheels get sturdy as potato filling sets with the baking.
- These pinwheels can be refrigerated for upto 2 days.
Notes
- Use large (10 inch or bigger) tortillas or gluten-free alternatives to suit dietary preferences.
- Freshly toast cumin seeds before adding to potatoes for enhanced flavor.
- Tamarind chutney can be warmed slightly to meld flavors before drizzling.
- Snip pinwheels with a sharp serrated knife to maintain clean edges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 34 kcal
% Daily Value*
| Calories | 34kcal | 2% |
| Carbohydrates | 7g | 2% |
| Sodium | 139mg | 6% |
| Potassium | 107mg | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 2.9mg | 3% |
| Calcium | 15mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
