• vaishalimdoshi

PINWHEEL SAMOSA CHAAT

Samosas shaped into pinwheels and bakes served as a chaat with tangy toppings.


Ingredients

2 cups refined flour (maida)

1 teaspoon carom seeds (ajwain)

Salt to taste

3 tablespoons oil

2 cups chickpeas (chole), boiled

1 cup fresh tomato puree

1½ teaspoons garam masala powder

1 tablespoon chole masala

1½ teaspoons coriander-cumin powder

1 cup boiled and grated raw banana

½ cup green peas, boiled

1-2 green chillies, chopped

2 tablespoons chopped fresh coriander leaves + for sprinkling

¼ teaspoon turmeric powder

A pinch sugar

Green chutney as required

Sweet chutney as required

Chaat masala for sprinkling

Nylon sev for sprinkling

Fresh pomegranate pearls for garnishing


Method

. Put flour in a bowl. Add carom seeds, salt, 1 tablespoon oil and sufficient water, mix and knead into a stiff dough. Set aside for 10 minutes.

2. Heat remaining oil in a non-stick pan. Add tomato puree and stir. Add 1 teaspoon garam masala powder, chole masala, 1 teaspoon coriander-cumin powder and salt, mix well, cover and cook till the oil separates.

3. Preheat oven at 180° C.

4. Add chickpeas and mash lightly with the back of the ladle. Add 1 cup water, stir, cover and cook for 2-3 minutes.

5. To make stuffing, mix together raw banana, green peas, green chillies, 1 tablespoon coriander leaves, turmeric powder, remaining garam masala powder, remaining coriander-cumin powder, salt and sugar in a bowl.

6. Add remaining coriander leaves to the chickpeas and set aside.

7. Divide the dough into 2 large portions and roll out each into a large disc. Apply some green chutney on top and spread some stuffing. Roll tightly and seal the edges with water. Cut into thick slices.

8. Place the samosa pinwheels on a baking tray, put the tray in the preheated oven and bake till golden brown. Remove from heat and cool.


9. Place 1-2 pinwheel samosas in individual earthenware. Top with the prepared chole and drizzle some sweet chutney and green chutney. Sprinkle chaat masala, sev and coriander leaves, garnish with pomegranate pearls and serve immediately.

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