Samosa Pinwheels - Spiced Potato Pinwheels with Easy Tamarind Chutney
Spiced Potato Pinwheels with Easy Tamarind Chutney. Vegan Soy-free Oil-free Nut-free Recipe. Can be made Gluten-free with gluten-free tortillas. Makes 2 large tortillas (20 to 22 pinwheels)
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Appetizer
Cuisine: fusion
Servings: 20
Author: Vegan Richa
Ingredients
2large 10 inch or larger tortillas. Use gluten-free tortillas to make gf
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.