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- 1 Cup = 200ml
- Potato – 1, big (boiled, peeled and mashed well)
- Onion – 1, medium (finely chopped)
- Green chili – 2, finely chopped
- Crushed ginger garlic – 1 tsp
- Frozen mixed vegetables – ¾ cup
- Red chili powder – 1 tsp
- Turmeric powder – ¼ tsp
- Cumin powder – ¼ tsp
- Cilantro / coriander leaves – 2 tsp
- Salt – to taste
- Oil – 2 tbsp
- Puff pastry squares – 5 - 6 (thawed)
- Tomato ketchup – 2 tbsp
- Heat oil in a pan, add chopped onion, green chili, crushed ginger garlic and salt and saute till soft. Add frozen vegetables to this and cook for about 4 – 5 minutes.
- Add red chili powder, turmeric powder and cumin powder to this and saute till raw smell disappear and oil appears on top. Add cilantro and remove from flame. Add this to the mashed potato and mix well. Make it to 6 equal portions.
- Take a thawed puff pastry and roll it lightly dusting little all purpose flour. Brush it with 1 tsp tomato ketchup and spread one portion of the vegetable over the puff pastry leaving the end.
- Roll it carefully (picture # 5 and # 6). Wet lightly the end of the puff pastry with the finger and seal it (so that it will not get opened). Cut it to 6 – 7 slices with a sharp knife. Move it to a greased baking pan. Repeat the process with the remaining puff pastry squares.
- Preheat the oven to 200 degree and bake it for about 20 – 25 minutes (till it turns golden brown). Serve hot.
Note : Samosa dough can be used if puff pastry is not available. After slicing the pinwheels, dip them in all purpose flour batter and fry it in hot oil.
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