Baked Samosa Pinwheel

I watched Manjula’s youtube video on Samosa Pinwheel. It caught my attention immediately. But, I put off the idea of trying the dish in my kitchen as the last step was to “FRY” in oil. I have been struggling to keep off those extra kilos that are gaining on me. So, deep fried snacks were not welcome. Somehow, this pinwheel concept of samosa was luring. I wanted to try it. Then, while browsing I saw a recipe for baked samosa. I was excited. I combined the idea of baking with Manjula’s pinwheel and lo! I had my baked samosa pinwheels.
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Ingredients
For dough:
1 tbsp chiroti rava
1 cup wheat flour
1 tbsp oil
salt to taste

For filling:
2 medium sized potatoes, boiled
1/4 cup peas, boiled
1/4 cup paneer, cut into small pieces(optional)
1/2 tbsp coriander powder
1 tsp jeera powder
1/2 tsp red chilli powder or to taste
1/2 tsp chaat masala
1/2 tsp dry mango powder
1/4 tsp turmeric powder
1/4 tsp garam masala
salt to taste

Let’s begin…
Smash the boiled potatoes so there are no lumps.
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Add the peas and paneer to the smashed potatoes.
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Add all the spice powder i.e. coriander powder, jeera powder, chilli powder, chaat masala, dry mango powder, turmeric powder, garam masala and salt, to the smashed potatoes.
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Mix all the ingredients well. Taste it. Add in extra salt or red chilli powder at this stage if required. Set it aside.
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In a mixing bowl, add chiroti rava, salt and wheat flour. Mix the dry ingredients and then add oil and form a soft dough using required amount of water.
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Refrigerate the dough for 10 mins, then make a big chapati out of the dough. Let the chapati not be very thin. Spread the potato mixture evenly over the chapati. Grease the rolling pin and lighly roll over the potato mixture.
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Pre-heat the oven at 200 Celsius. Now, roll the chapati tightly. Secure the sides by closing it. Roll it several times. Slice them with a width of about 1/4 inch to 1/2 inch.
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For each slice, place them on the platform with flat side down and lightly roll it using the greased rolling pin. Place them on a baking tray covered with a baking sheet. Keep them in the oven for 15-20 mins (time completely depends on your oven). After about 10 mins, turn them over and continue baking.
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Baked samosa pinwheels are now ready! Relish your samosa pinwheels with some green chutney or tomato ketchup and enjoy!
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Bataani baath / Peas Rice

Bataani baath is a simple rice dish which can be prepared in a jiffy. This happens to be my daughter’s favorite so I keep preparing it often when peas is available at economical price.

Ingredients
1 cup rice ( I used sona masuri, basmati can be used as well)
1/2 cup peas
1 onion, chopped
1/2 tsp jeera
1 tsp of oil
For grinding
1 green chilli, roughly chopped
2 tbsp mint leaves
2 tbsp grated coconut
1/2 tsp jeera
5-6 peppercorns

What to do with all this!?!
Heat oil in a cooker pan. Once it heats add jeera.

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Once jeera is fried, add the onion.

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Fry till they are pinkish. Now, add the peas. Fry it for a minute.

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Then, add the rice. Make sure you wash it well before adding. Fry the rice for 2 mins.

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Grind chilli, mint leaves, coconut, jeera, peppercorns to form a smooth paste.
Add it to the rice.

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Add 2 cups of water and salt to taste. Pressure cook it. Wait for the cooker to cool.

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Just before serving add a tbsp of ghee and mix the rice. This gives a nice aroma. This step is completely optional.
Enjoy your peas rice with this salad.

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Peas pulao

This is a simple yet tasty dish. Apt for kids and people who love their food less spicy. Another point to be noted, you can prepare it real quick.

Ingredients

1 cup Basmati Rice
1 cup peas
1 green chilli, slit
1/2 tsp grated ginger
2 tbsp mint leaves, chopped
1 green cardamom
2-3 cloves
6-8 peppercorns
2 tsp jeera / cumin seeds
1 inch cinnamon
1 tbsp oil
1 medium onion, chopped ( optional )

What to do with all this?!

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Using a mortar and pestle, make a coarse powder of the spices – cinnamon, cloves, jeera, cardamom and peppercorns.

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Place a pressure cooker on the stove. Once it is heated, add oil. To this add the crushed spices. Fry for a min.
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Now add the green chillies, ginger and mint leaves. Fry till the skin of green chillies turn to a lighter shade of green.
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Add the green peas and fry for a min longer. Then add the washed basmati rice. Fry for a min.
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To this add 2 cups of water and salt to taste. Close the lid and cook it for 2 whistles. Keep it on low flame for 2-3 mins before removing it from heat.
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Once the pressure is out, your Peas pulao is ready! You can eat it as is or with a gravy/curry of your choice. We enjoyed our pulao with Tomato-onion gravy.
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Aloo – matar- paneer

Today I present something other than salads 🙂
Aloo – matar – paneer is an authentic Punjabi dish. But my recipe here is not so authentic. It is twisted a little to suit my family’s taste buds. It taste great with chapatti or roti.

Ingredients
2 medium sized potatoes
1 cup peas
100gm paneer, cut into cubes
1 tsp jeera / cumin seeds
1 onion, cubed
1 tomato, cubed
2-inch long ginger
1/2 tsp poppy seeds
6 cashews
1/4 tsp chilli powder, can be varied as per taste
1/4 tsp turmeric powder
1/2 tsp garam masala powder
1 tbsp coriander leaves, finely chopped
A pinch of hing
2-3 tsp oil

And then….
Pressure cook the potatoes with the skin till soft. Once cooked, remove the skin and cut the potatoes into cubes.
At the same time, cook the peas. You can microwave it or blanch them in hot water for 5 min. Do add a little salt while cooking potatoes and peas.
Grind ginger, tomato and onion into a smooth paste. Don’t add water while grinding it.
Soak cashews and poppy seeds in water for 10-15 min. Then grind it along water to make it a paste.

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Next, show time. Heat the pan. Add oil. Once the oil heats, add jeera. Once the jeera turns lightly brown, add hing. Fry for few seconds.
Add the tomato paste and fry till oil separates. Then add the cashew paste. Mix it well.
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To this add turmeric powder and red chilli powder. Add little water, if the content turns out to be too thick. Once all the content are heated, add potatoes, peas and paneer. Stir well.
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Close the pan and cook for 2-3 mins.
Garnish with coriander leaves. Enjoy it with hot chappatis / rotis 🙂