Samosa Pinwheels

Trouble & Spice Curry Bomb pinwheel recipe

Samosa Pinwheels

A quick and easy way to get all the flavours of Samosas. This recipe can easily be adapted to include your favourite ingredients. Indian cookbook author Paulami Joshi recommends cauliflower and pumpkin. You'll notice in the video mine is a little orange, I ran out of potatoes so used some pumpkin too.
I made a batch with less spice for the 4 year old, and a batch with leftover broccoli and mushrooms which was also delicious!
Play with it and make it your own.
Prep Time 10 minutes
Cook Time 20 minutes
Course Appetizer
Cuisine Indian


  • 4 large Potatoes peeled and cubed
  • 1/4 cup peas frozen
  • 1 roll bladerdeeg can also use frozen (defrosted), just join them together
  • 2 tbsp Curry Bomb or to taste
  • salt to taste
  • 70 mL milk your favourite type
  • fresh coriander to taste
  • 1 squeeze lemon juice
  • 1 tbsp ajwain seeds optional
  • 2 tbsp milk extra


  • Preheat oven to 200℃
  • Cook potatoes until soft, I microwave for 6 minutes in a glass microwave container. Mash with milk & curry bomb. Put aside to cool
  • Mix coriander, peas, lemon and salt with potatoes. Season to taste.
  • Roll out pastry, sprinkle with ajwain seeds and gently roll into 1/3 dough. Turn so this side is underneath (you want it to end up on the outside
  • Spread filling over dough
  • Roll up dough, with ajwain side at the end.
    Slice into 2cm pieces
  • Brush with extra milk
  • Bake for 20 minutes or until golden brown
  • Serve with tamarind chutney, or yoghurt mixed with curry bomb.


Samosa Pinwheels by nkmcmahon
Keyword Curry Bomb
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