Samosa Pinwheels

5 from 6 votes

Samosa pinwheels have all of that amazing samosa flavor without needing to deep fry! Spiced Indian mashed potatoes and chutney rolled in tortillas are a great appetizer or party food. (soy-free and nut-free with easy gluten-free option)

Prep Time15

Cook Time15

Total Time30

Course: Appetizer

Cuisine: fusion

Keyword: samosa pinwheels

Servings:

Author: Vegan Richa

Ingredients

For the Samosa Potatoes

2 medium potatoes boiled and mashed
1 to 1.5 teaspoon ground roasted cumin
1 1/2 teaspoon coriander powder
1/2 teaspoon cayenne
3/4 teaspoon or more salt
1/4 teaspoon turmeric
1/2 to 1 teaspoon dry mango powder
1/2 teaspoon chaat masala or 1/8 tsp kala namak/black salt

For the Mint Chutney

3 tablespoons chopped mint
2 tablespoons chopped cilantro
1 teaspoon lemon juice
1/2 inch ginger chopped

For the Tamarind Chutney (or use store-bought chutney)

1 tablespoon tamarind paste or tamarind concentrate
2.5 tablespoons maple syrup
2 teaspoon sugar
1/4 teaspoon salt or more, to taste
1/4 teaspoon roasted ground cumin
1/4 teaspoon cayenne
1/4 teaspoon chaat masala or 1/8 tsp kala namak black salt
1/2 tablespoon water optional

For the Samosa Pinwheels

2 large flour tortillas 10" or larger. Use gluten-free tortillas to make gf.

US Customary - Metric

Instructions

Make the samosa potatoes.

Mash the potatoes really well. Add spices and mix in. You can also toast about 1/2 teaspoon cumin seeds on the skillet until fragrant and add to the potatoes.
Add all of the mint chutney ingredients to the potato mixture and mix well. If using premade mint chutney, add an equivalent amount of that instead. Taste and adjust salt, tang (amchoor) and heat (cayenne) of the potato mixture.

Make the tamarind chutney.

Mix the tamarind chutney ingredients 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. Chill for a few minutes and serve with or without tamarind chutney.

Notes

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.

Samosa pinwheels are naturally soy-free and nut-free. They are gluten-free, as long as you choose gluten-free tortillas.

Make sure that your knife is sharp and serrated. You want to gently saw through these pinwheels, not press, so they keep their round shape.

Nutrition