Samosa Pinwheels

This recipe is definitely one that is a favorite at any Indian function or celebration because it takes a classic appetizer like samosas and turns them into a...

This recipe is definitely one that is a favorite at any Indian function or celebration because it takes a classic appetizer like samosas and turns them into a fun new food to eat. It also takes away in my opinion the most tedious part of making a classic samosa which is making the dough and folding each one individually. Turning them into pinwheels only requires you to use premade dough and the rolling and cutting motions are much easier than the classic steps in my opinion. One of the main reasons why I love samosas is that they are so versatile in terms of their filings, you have the potatoes and pea filling, chicken, paneer etc. But for the purpose of this recipe I went with the potatoes and peas filling because it is something almost everyone can have! Another reason why these samosa pinwheels are so appealing is that their unique shape helps them stand out compared to other appetizers. When I make these, people tend to gravitate towards them because of the presentation and because of their visual appeal. They also do not require to put out any utensils or plates and make a great finger food that everyone can walk around without needing to crowd the appetizer table looking for extras. It is also great because they do not require deep frying the way that traditional samosa would. These pinwheels are baked which requires almost no oil and allows you to work on other dishes or enjoy the party you are hosting while they cook. All it requires after the preparation is for you to pop it into the oven and then serve. If you do decide to add sides to these pinwheels which is not necessary but is based on personal preference, I would recommend serving it with both cilantro chutney and a tamarind chutney.