Samosa Pinwheels with 5 Minute Tamarind Chutney. Spiced Samosa Potatoes + mint, rolled up in a tortilla. Bake or serve chilled. Vegan Soyfree Nutfree Recipe. Easily Glutenfree. Jump to Recipe
What happens when Samosa potatoes meet Pinwheels. You get Samosa pinwheels! These pinwheels are easy with a few ingredients. The Samosa potatoes come together quickly if you have boiled potatoes. The pinwheels come together in 20 minutes! Faster with store bought or pre-made tamarind chutney. Make the quick Tamarind chutney and Mint cilantro chutney. Mix the mint cilantro into the samosa mixture and drizzle the tamarind chutney on the potatoes. Fold the tortilla, slice and serve, or bake for 15 minutes and serve. Its samosa + chutneys all in one bite.
I prefer the unbaked pinwheels as the mint and sour flavor profile packs a punch in the potatoes and remind me of Sev Puri chaat (crackers topped with spiced minty potato mixture, onions, tomatoes, sev (chickpea noodles), tamarind chutney). Darn it, I miss Chaat! The baked pinwheels are sturdier as the potato sets and the tortilla crisps up a little. The tamarind, sweet and spices get stronger on baking and hubbs loved them baked more. Both ways they are very addictive. You cannot stop at one. If you like Indian Chaat or Samosas, you will want to make a double batch of these for Diwali or Gameday or other parties. Happy Diwali!
My book Vegan Richa’s Indian Kitchen got nominated for Goodreads Best cookbooks 2015 category! Woop. First round voting can be cast here! Its competing with all the meaty books, so I am just glad it was nominated at all 🙂
More Savory Snack options for the Diwali festival season
- Baked Mung Dal Samosas
- Baked potato rice crackers – gluten-free
- Baked Maida Papdi – Cumin seed Crackers
- Chivda – Roasted puffed grains and nuts spiced with mustard seeds and curry leaves. Savory Spiced Trail mix
- Potato Quinoa Patties
- Onion fritters (pakora), Baked Dahi Vada, Tandoori tikka, Baked Kachoris, Gobi manchurian, Aloo bonda (baked mashed potato fritters), Handvo (gluten-free lentil rice zucchini cakes) in the book.
On my vision therapy front, I passed the barf test. 😉 Skip this para if needed. So the test was developed long ago, when one of the vision therapy docs changed his carpet in his office to a very circle, floral kind of pattern. His patients would come and throw up after being in the office for a few minutes. He then started using that kind of pattern to correct vision issues with prisms or therapy. If you can look at the pattern for 5-10 minutes without issues, you are all good. My appointment on Monday was to look at than darn pattern with and without prisms. Thankfully, I got just mildly sick, but the rest of day and yesterday were mostly audio books and sleeping. Now, we have to decide on the year long therapy plan, all of which isn’t covered any health insurance. I think I am more scared about all the disruption of my day-today schedule because of the exercises and therapy. I mean, the whole pattern prism thing took less than 7 minutes and I was down for 2 days. I get frustrated and mad when I can’t do stuff. Sigh.
Make the mashed samosa potato mixture. Mix in the crushed mint cilantro.
Layer over a large tortilla.
Drizzle tamarind chutney on the the potato mixture.
roll up and slice. Serve chilled as is or bake and serve. Below unbaked.
- 2 large 10 inch or larger tortillas. Use gluten-free tortillas to make gf
- 3 tbsp chopped mint
- 2 tbsp chopped cilantro
- 1 tsp lemon juice
- 1/2 inch ginger chopped
- 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.
- 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.
- 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).
- 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.
Nutritional values based on one pinwheel
Note: I have added amazon links to not so easily available spices/mixes on the recipe. The spices and spice mixes are often much cheaper from an Indian store. See Pantry page to find a store near you or Indian stores online.
Below, baked pinwheels.