Prep Time30 mins

Cook Time45 mins

Thawing time45 mins

Total Time2 hrs

Course: Appetizer, Snack

Cuisine: Fusion Recipes

Diet: Vegetarian

Servings: 40 pieces

Calories: 104kcal


  • Oven
  • Air fryer
  • pan
  • Instant Pot
  • Rolling Pin
  • Baking tray


  • 2 sheets Puff pastry sheet
  • 4 large potato about 3 cups mashed
  • ½ cup Green peas I have used frozen peas
  • 2 Tablespoon Green Chilies finely chopped
  • 1 Tablespoon Ginger grated
  • 1 teaspoon Fennel seeds
  • 2 teaspoon Coriander seeds
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Red chili powder
  • 1 teaspoon Garam masala
  • 2 teaspoon Amchur powder / Dry Mango powder
  • 1 teaspoon Chat masala
  • ¼ teaspoon Asafetida
  • as needed Salt
  • 2 Tablespoon Oil
  • 3 Tablespoon Cilantro chopped


Prep work

  • Preparing potatoes – Boil the potatoes and have it ready. I used my Instant pot to boil the potatoes. But we could also use microwave or on stove top. I halved my potatoes since they were huge and then placed it in a bowl inside the IP and pressure cooked it for 12 minutes. Then remove the potatoes and peel them. Using a fork mash the potatoes or you could use a grater as well.
  • Preparing Green peas – I used frozen green peas. I microwaved the peas for couple of minutes to soften it a bit. If using fresh green peas, cook it until soft and then use in the recipe.
  • Making coriander and fennel powder – Dry roast 2 teaspoons of coriander seeds and 1 teaspoon of fennel seeds for couple of minutes until aromatic. Coarsely powder it using a mortar and pestle or in a spice grinder.
  • Prepping green chilies and ginger – Make a paste of green chilies and ginger using a mortar and pestle or a grinder. I grated my ginger and very finely chopped my green chilies.
  • Puff Pastry sheet – Thaw the puff pastry sheets according to package instructions. Make sure that the sheets are not too soft. If they start becoming too soft, leave it in the refrigerator until ready to use.

To prepare the potato filling

  • In a wide pan, heat oil. When the oil is hot, add the ginger and green chilies paste (or grated ginger and chopped green chilies). Fry it for 30 seconds.
  • Now add the prepared fennel and coriander seed powder. Fry it for 10 more seconds.
  • Add the rest of the spice powders and saute for 10 more seconds.
  • Add the green peas and mix well. Mash the green peas a little as you fry it.
  • Now add the mashed potatoes along with salt needed and mix it well. Cook for low heat for 4 to 5 minutes or until everything combined well.
  • Turn off the heat and then add the finely chopped cilantro and mix well. Let the filling cool down to room temperature before we start shaping the pinwheels.

To shape the samosa pinwheels

  • Sprinkle little flour on the work surface and then carefully open one of the puff pastry sheet. Each package has two sheets. Place the other one in the refrigerator until we finish working with the first one.
  • Using a rolling pin, lightly roll the pastry sheet maintain the rectangle shape. I like to roll the puff pastry sheets or else they puff up too much in the center and it feels like the ratio of potato to pastry sheet is off.
  • I roll my sheet to approximately 14 inches by 10 inches.
  • Placing the wide side of the sheet facing you, place half the prepared potato filling.
  • Spread the filling as evenly as possible leaving ½ inch space on the wider side.
  • Roll the pastry sheet starting from the side closer to you. Roll it jelly roll style keeping it as tight as possible.
  • Brush some water on the edge and seal the edges when you finish rolling.
  • Place the rolled pinwheel roll in the refrigerator and then repeat the same with the other sheet.

Baking the samosa pinwheel in the oven

  • Preheat the oven to 400F. Layer a baking sheet with parchment paper or silicon mat.
  • Place the sliced pinwheels on the tray leaving space between them to spread while baking. I like to chill my pastry for about 15 minutes before baking.
  • Bake the samosa pinwheel for about 15 to 17 minutes or until golden brown.

Baking the pinwheel samosa in air fryer

  • Preheat the air fryer at 400F for a minute.
  • Place the rolled pinwheels in a single layer leaving some space between them.
  • Air fry the pinwheel samosa for about 7 to 8 minutes or until golden brown.


Serving suggestions

  • Serve the pinwheel samosa as an appetizer or snack. I love making it for game day parties and get togethers.
  • I love my puff pastry samosa pinwheel with dates tamarind chutney and spicy green chutney. My boys love it with hot and sweet sauce or ketchup. My husband on the other hand eats them as is.
  • Serve with some hot tea or filter coffee as an evening snack.

How to freeze Samosa Pinwheel?

The best part about this Pinwheel samosa appetizer is that they can be made way ahead of time and frozen. This saves so much time on the day of party and all we have to do is take the frozen pastries out of the freezer and bake.

To freeze the samosa pinwheels made with puff pastry sheets, I first lay the shaped ones on a baking tray. Make sure to place them in a single layer. Cover with plastic wrap and freeze the while tray for 4 to 6 hours.

When the pinwheels are frozen hard, place them in a freezer safe container or in freezer bags. Do not crowd the bags or the container and if layering in two layers, place a parchment sheet between the layers. Date and freeze them for up to 3 months.

Expert tips

  • The first and most important step to remember is to thaw the pastry sheet according to package instructions.
  • If the puff pastry sheet is still a little hard, let it thaw a few more minutes.
  • If the pastry sheet seem to soften too quickly when rolling, place it in the freezer for few minutes and then take it our and continue.
  • Do not cook the potato filling too thin. The filling needs to be stiff. Let the filling cool completely before shaping. If the filling is warm, it will melt the puff pastry sheet.
  • When baking or air frying the pinwheel samosa, leave some space for the pastry to spread.


Calories: 104kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 36mg | Potassium: 168mg | Fiber: 1g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 7mg | Calcium: 7mg | Iron: 1mg