Easy Dabeli/samosa Pinwheels (baked/air Fried) - Lime Thyme (2024)

Date & Tamarind Chutney

• ▢ ½ cup pitted dates
• ▢ 3 tablespoons tamarind paste
• ▢ 1 teaspoon Kashmiri red chili powder
• ▢ ¼ teaspoon cumin seed powder
• ▢ ½ teaspoon kala namak/Indian black salt
• ▢ kosher salt to taste
• ▢ 6 tablespoons water

Chili garlic chutney

• ▢ ¼ cup garlic cloves
• ▢ 1 tablespoon Kashmiri red chili powder
• ▢ 1 tablespoon lime juice
• ▢ 1 teaspoon sugar
• ▢ kosher salt
• ▢ 2 tablespoons water

Masala Peanuts

• ▢ 3 tablespoons roasted peanuts
• ▢ ¼ teaspoon avocado oil
• ▢ ½ teaspoon Kashmiri red chili powder
• ▢ kosher salt (only if your peanuts were unsalted)

Dabeli filling

• ▢ 0.7 pounds potatoes (about 2 large or 3 medium). See notes below to make samosa filling instead.
• ▢ 1 teaspoon Kashmiri red chili powder
• ▢ 1 teaspoon coriander seed powder
• ▢ ½ teaspoon cumin seed powder
• ▢ ½ teaspoon garam masala powder
• ▢ 2 teaspoons melted butter

For the pinwheels

• ▢ 9 oz puff pastry sheet (1 pre-portioned sheet)
• ▢ 1 tablespoon melted butter

Garnishes

• ▢ 2 tablespoons red onion finely chopped
• ▢ 2 tablespoons pomegranate seeds
• ▢ 2 tablespoons sev (fried chickpea noodles)
• ▢ 1 tablespoon chopped cilantro leaves

• Thaw the frozen puff pastry sheet in your refrigerator overnight.

Date & Tamarind Chutney

• Soak the dates in boiling water for 10 minutes. Drain the water and add them to a blender along with all the other ingredients. Blend to a smooth paste. Date & tamarind chutney is ready!

  

Chili garlic chutney

• Blend all the ingredients together into a smooth paste. Chili garlic chutney is ready!

  

Masala peanuts

• Coarsely chop the peanuts, then mix all the ingredients together in a bowl. Set it aside for later.

Dabeli filling

• Wash the potatoes well and steam them until they are full cooked.

  Instant pot instructions: Pour 2 cups of water in the instant pot liner and place a trivet with the potatoes on top. Close the lid with the sealing ring attached and set the vent to sealing. Cook on Manual/Pressure cook mode for 10-16 minutes (depending on the size of your potatoes) and allow the pressure to release naturally before opening.

  Stove top instructions: Pour 3 cups of water in a pot and place a trivet with the potatoes on top. Cover with a tight fitting lid. Cook on high until the water starts boiling and then reduce the flame to medium low to keep the water at a simmer. Cook until the potatoes are tender and a knife inserted into them goes in easily.

  Let the potatoes cool down until they are easy to handle.

  

• Peel the potatoes and add them to a large bowl. Mash the potatoes well. Add in all the spices and the melted butter and mix well.

  

• Now add in ¼ cup of the date & tamarind chutney into the dabeli filling and mix everything well to combine. Taste and adjust salt if needed. Refrigerate the filling until needed.

  

To make the pinwheels

• Flour your working surface and unroll the thawed puff pastry sheet. Using a rolling pin, smooth out the folds of the pastry.

  

• Spread a thin layer of the chili garlic chutney all over the puff pastry.

  

• Now top it with the dabeli filling. Spread the filling, so it is uniform thickness all over. Leave a ½ inch gap along the 2 longer edges while doing this. Sprinkle the spicy peanuts all over the filling.

  

• Starting at the longer edge, roll the puff pastry gently but tightly (like you would a cinnamon bun roll) to make a log. Pinch the end gently to seal. If at any time you feel that the puff pastry is getting warm, refrigerate it immediately and resume work once its chilled.

  

• Using a serrated knife, cut about 2 inch thick pinwheels out of the pastry log. Place the pinwheels on a parchment lined baking sheet, about 2 inches apart (they puff and spread while baking). Chill the pinwheels in refrigerator for a minimum of 15 minutes before you want to bake them. See notes below for make ahead freezing instructions

Oven instructions

• Preheat your oven to 400F/200C while the pinwheels are chilling. Brush the pinwheels with melted butter and bake them for about 20-25 minutes or until lightly golden brown in color.

  

Air fryer instructions

• Preheat your air fryer for 3 minutes at 375F/190C. Brush the pinwheels with melted butter and place the pinwheels in the air fryer basket with about 1" gap between them, Fry for 8-10 minutes keeping an eye on them.

  

Serving

• Serve the pinwheels garnished with onion, cilantro, pomegranate seeds and sev. Also serve the leftover chutneys alongside for dipping.

  

You can freeze these pinwheels for later. To do that, freeze them in a single layer on a baking sheet until partially frozen and then transfer into a freezer safe container or bag. Store it in the freezer for up to 3 months.

Cook them directly from frozen using the same instructions above, but add about 5-6 minutes to the baking/air frying time.

To make samosa pinwheels

• Only make the date and tamarind chutney from the recipe card above.
• Make samosa filling and green chutney from this recipe.
• Spread the tamarind chutney on the puff pastry and then spread the samosa filling all over it.
• Roll, cut and bake the pinwheels using the instructions in the recipe card above.
• Serve the green chutney and remaining tamarind chutney on the side to dip the pinwheels into.

Nutrition Facts

Easy dabeli/samosa pinwheels (baked/air fried)

% Daily Value*

*Percent Daily Values are based on a 2000 calorie diet.

*Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.