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Pinwheel chana masala samosa

Jan-10-2018
Archana Srivastav
10 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Pinwheel chana masala samosa RECIPE

Chanamasala pinwheel samosa is prepared with leftover chana masala its very easy and delicious snack .it is so crispy and yummy and woderful idea to use leftover chana masala.

Recipe Tags

  • Veg
  • Easy
  • Others
  • Indian
  • Sauteeing
  • Snacks
  • Appetizers
  • Healthy

Ingredients Serving: 4

  1. 1 cup maida
  2. 2 table spoon sooji
  3. 1/2teaspoon ajwain
  4. 2tablespoon oil
  5. 1/2teaspoon sugar
  6. salt to taste
  7. For stuffing
  8. 1 cup leftover chana masala
  9. 5 tablespoon roasted besan
  10. 1 tsp chilli kashmiri powder
  11. 1 Amchoor powder
  12. 1 teaspoon chat masala
  13. 1 teaspoon garam masala
  14. salt to taste
  15. 1 teaspoon Chopped green corriander
  16. oil to fry

Instructions

  1. ADD 1CUP MAIDA AND 2 TABLE SPOON SOOJI
  2. ADD 1/2 TSP AJWAIN
  3. 1/2TEASPOON SALT
  4. 1/2TEASPOON SUGAR
  5. ADD 2 TABLE SPOON OIL
  6. COMBINE AND KNEED A DOUGH WITH 1/4CUP OF WATER
  7. DOUGH SHOULD BE SMOOTH AND TIGHT COVER AND REST FOR 10 MINUTES
  8. MEANWHILE PREPARE FOR STUFFING , DRY ROAST 5 _6 TABLESPOON BESAN
  9. RAOST TILL PINK KEEP FOR COOLING
  10. MASH 1 CUP CHANA MASALA
  11. MAKE A SMOOTH PASTE
  12. ADD BESAN TO REDUCE ITS WATERY TEXTURE
  13. ADD SALT ,CHILLI POWDER,CUMIN POWDER ,AMCHOOR POWDER AND GARAM MASALA POWDER
  14. ADD CHAT MASALA POWDER
  15. MIX WELL IF REQUIRED ADD MORE BESAN
  16. MAKE A SMOOTH PASTE FOR STUFFING
  17. TAKE A BIG LEMON SIZE BALL FROM DOUGH DUST THE BALL WITH MAIDA AND WITH ROLLING PIN
  18. SPREAD PREPARED CHANA MASALA STUFFING EVENLY
  19. ROLL TIGHTLY
  20. CUT THE ROLL INTO HALF INCH SLICE
  21. NOW FLATTEN A SLICE GENTLY
  22. DEEP FRY IMMEDIATELY INTO HOT OIL TILL IT TURNS GODEN BROWN.
  23. KEEP THE FLAME LOW TO MEDIUMDRAIN OUT TILL CRISP AND GOLDEN

Reviews (1)  

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Maithili Iyer
Jan-17-2018
Maithili Iyer   Jan-17-2018

I really want to try this.

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