Name: Samosa Pinwheels
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 12 servings
Cuisine: indian
Ingredients: 2 null potatoes (medium, boiled and mashed); 1 tsp ground roasted cumin; 1.5 tsp coriander powder; 0.5 tsp cayenne; 0.75 tsp salt (or more, to taste); 0.25 tsp turmeric; 0.5 tsp mango powder (dry); 0.5 tsp chaat masala (or 0.125 tsp kala namak/black salt); 3 tbsp mint (chopped); 2 tbsp cilantro (chopped); 1 tsp lemon juice; 0.5 inch ginger (chopped); 1 tbsp tamarind paste (or tamarind concentrate); 2.5 tbsp maple syrup; 2 tsp sugar; 0.25 tsp salt (or more, to taste); 0.25 tsp roasted ground cumin; 0.25 tsp cayenne; 0.25 tsp chaat masala (or 0.125 tsp kala namak black salt); 0.5 tbsp water (optional); 2 null large flour tortillas (10" or larger. Use gluten-free tortillas to make gf.)

Samosa Pinwheels

These Samosa Pinwheels offer all the incredible flavor of traditional samosas without deep frying! Spiced Indian mashed potatoes and a zesty mint filling are rolled in tortillas, drizzled with a quick tamarind chutney, and can be served chilled or baked. This vegan, soy-free, and nut-free recipe is easily made gluten-free, making it a perfect appetizer or party food.

Instructions

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1

Mash the potatoes (2) thoroughly. Incorporate ground roasted cumin (1 tsp), coriander powder (1.5 tsp), cayenne (0.5 tsp), salt (0.75 tsp), turmeric (0.25 tsp), dry mango powder (0.5 tsp), and chaat masala (0.5 tsp). Mix well.
2

Combine chopped mint (3 tbsp), chopped cilantro (2 tbsp), lemon juice (1 tsp), and ginger chopped (0.5 inch) with the potato mixture. Adjust seasoning to taste.
3

In a separate bowl, mix tamarind paste (1 tbsp), maple syrup (2.5 tbsp), sugar (2 tsp), salt (0.25 tsp), roasted ground cumin (0.25 tsp), cayenne (0.25 tsp), chaat masala (0.25 tsp), and water (0.5 tbsp) until well combined. Gently warm if needed for flavors to meld.
4

Spread the prepared potato mixture evenly onto flour tortillas (2 large). Drizzle the [tamarind chutney] over the potato layer. Tightly roll up the [tortillas] and slice them using a sharp serrated knife. Chill for a few minutes before serving. Optionally, bake at 180°C for 13-15 minutes to crisp up the [tortillas] and set the filling.