These crumbly, flaky, and irresistibly delicious Samosa Pinwheels can be a great addition to your next office potluck, game party, weekend get-together, and festival celebration.

Ingredients of Baked Samosa Pinwheels


    • 2 gold potatoes 
    • 1 tablespoon olive oil
    • ½ teaspoon cumin seeds
    • ½ cup onion finely chopped
    • 2 teaspoon jalapeno de-seeded 
    • 2 teaspoon ginger
    •  cup frozen peas
    • 2 tablespoon chopped cilantro


  • ½ teaspoon salt
  • 1 teaspoon ground coriander
  • ¼ teaspoon garam masala
  • ¼ teaspoon red chilli powder
  • ½ teaspoon amchur
  • ½ teaspoon chaat masala


  • 1 sheet Frozen puff pastry

How to make Baked Samosa Pinwheels

  • Boil potatoes in cooker.
  • Heat a non-stick pan on medium-high heat. Add oil and cumin seeds.
  • Add chopped onion and Jalapeno. Saute for 2-3 minutes. Turn off the heat.
  • Add finely chopped ginger and spices, including salt, coriander, garam masala, red chili powder, amchur. Stir everything.
  • Add mashed potatoes and mix everything to combine.
  • Add thawed peas and chopped cilantro. Mix well and set aside.
  • Thaw one sheet of ‘rectangle-shaped’ store-bought puff pastry in the refrigerator. Keep it refrigerated till the filling is cool and ready for use.
  • Remove the puff pastry sheet from the fridge. Sprinkle a little all-purpose flour on any rolling surface, and rolling pin. Using the rolling pin, thin out the pastry sheet so it expands.
  • Spread the samosa filling in a thin layer all over the pastry sheet.
  • Now roll the sheet like a log, starting from the longer side. Use smaller flips so it rolls up into a tight log.
  • Once rolled, roll it a few times so the seems seal tightly. Now, trim off ½ inch at the edges and discard.
  • Using a sharp knife, cut the log in discs. Lay the discs flat and ‘gently’ press down with your fingers, flattening it a bit.
  • Lay the discs down in the fryer basket, keeping a little distance between each. Air fry them at 400°F for 8 mins.
  • Baked Samosa Pinwheels is ready to serve.


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