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5 from 6 votes

Samosa Pinwheels - Spiced Potato Pinwheels with Easy Tamarind Chutney

Spiced Potato Pinwheels with Easy Tamarind Chutney. Vegan Soy-free Oil-free Nut-free Recipe. Can be made Gluten-free with gluten-free tortillas. Makes 2 large tortillas (20 to 22 pinwheels)
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: fusion
Servings: 20
Author: Vegan Richa

Ingredients

  • 2 large 10 inch or larger tortillas. Use gluten-free tortillas to make gf

Samosa Potatoes:

  • 2 medium potatoes boiled and mashed
  • 1 to 1.5 tsp ground roasted cumin
  • 1.5 tsp coriander powder
  • 1/2 tsp cayenne
  • 3/4 tsp or more salt
  • 1/4 tsp turmeric
  • 1/2 to 1 tsp dry mango powder
  • 1/2 tsp chaat masala or 1/8 tsp kala namak black salt

Green mint chutney:

  • 3 tbsp chopped mint
  • 2 tbsp chopped cilantro
  • 1 tsp lemon juice
  • 1/2 inch ginger chopped

Tamarind Chutney: or use store bought chutney

  • 1 tbsp tamarind paste/concentrate
  • 2.5 tbsp maple syrup
  • 2 tsp sugar
  • 1/4 tsp or more salt
  • 1/4 tsp roasted ground cumin
  • 1/4 tsp cayenne
  • 1/4 tsp chaat masala or 1/8 tsp kala namak black salt
  • 1/2 tbsp water optional
US Customary - Metric

Instructions

Samosa Potatoes:

  • Mash the potatoes really well. Add spices and mix in. *You can also toast about 1/2 tsp cumin seeds on the skillet until fragrant and add to the potatoes.

Make the green mint chutney:

  • Pulse all the ingredients in a small blender until combined but not entirely smooth.
  • Add to the potato mixture and mix well. Taste and adjust salt, tang (amchoor) and heat (cayenne) of the potato mixture.

Make the tamarind chutney:

  • Mix everything until well combined. You can warm the mixture in a skillet or microwave to help the ingredients flavors gel well if needed.
  • Taste and adjust sweet (sugar) and tang (add lemon juice or kala namak for tangier).

Make the pinwheels:

  • Take 2 large tortillas and spread the potato mixture. Press to even it out.
  • Drizzle some of the tamarind chutney on the potato mixture. Roll up the tortillas tightly. Slice with a sharp serrated* knife.
  • Serve as is, chill for a few minutes and serve with or without tamarind chutney.
  • You can also bake the pinwheels at 350 degrees F / 180ºc for 13 to 15 minutes to crisp the tortillas.The pinwheels get sturdy as potato filling sets with the baking.
  • These pinwheels can be refrigerated for upto 2 days.

Notes

Nutritional values based on one pinwheel

Nutrition

Calories: 34kcal | Carbohydrates: 7g | Sodium: 139mg | Potassium: 107mg | Sugar: 2g | Vitamin A: 45IU | Vitamin C: 2.9mg | Calcium: 15mg | Iron: 0.9mg