Take a large bowl and pour maida , semolina, salt, oil and carom seed. You can also make dough without adding semolina but making the dough by adding semolina makes it crispier.
By gradually using enough and sufficient water make stiff but pliable dough just like our poori dough.
Dough should be stiff enough to roll without extra flour.
Now cover it with wet cloth and leave it for 15-20minutes. Meanwhile let’s prepare our stuffing.
To make stuffing:
Take a deep bowl and put Boil and mashed potatoes, grated ginger, chopped green chilly, chopped coriander leaves, mango powder, red chilly powder, garam masala, cumin powder, cumin seed and lastly add boiled green peas (squeeze water from peas). Mix all the ingredients until well combined.
Divide the mixture into 3 parts and keep aside.
Take a deep bowl and put all all purpose flour and make a thin batter by adding water. Mix it well till no lumps.
For making pinwheels:
After 15 minutes uncovered the dough and knead it again for few minutes till it becomes smooth.
Divide the dough into three equal portions. Now take one ball from the dough and roll the ball in the palms of your hands and flatten it.
Place the dough ball over rolling surface and roll out evenly and thinly like a poori using a rolling pin. It should be little thicker than regular chapatti. Roll the sides also thinly otherwise edges will become thick and center part become thin
Take one part of the mixture and spread it evenly over the rolled chapatti with the help of spoon. Do not spread thick layer of stuffing as it will become difficult while rolling the chapatti so spread thin layer of stuffing over the rolled chapatti by leaving some place in the corners.
After spreading the stuffing lift the chapatti from one side and roll it nicely until you have firm log. Apply the water on the edges and seal the ends tightly so that stuffing does not spills out. Now slice both the ends and cut the log into ½ to 1 inch thickness by using sharp knife.
Take each slice of pinwheel samosa and press each pieces gently to make flat so that the inner filling looks like a pinwheel.
Repeat the same process for rest of the dough to make pinwheel samosa.
Heat oil in a pan on medium high heat, put a small piece of dough to check the oil,once the dough starts sizzling it means the oil is hot enough to fry pinwheels samosa.
Dip each Pinwheels Samosa one by one with flour paste and drop them slowly into the hot oil, taking care not to overlap them. Fry Pinwheels Samosa in batches, do not overcrowd the pan.
Fry the Pinwheels Samosa until they are golden brown on medium low flame, turning occasionally. This would take about 3-4 minutes. Take them out over a paper towel or an absorbent paper so that excess oil gets absorbed.
Repeat the same process for rest of the batches.
Deep fry pinwheels samosa are ready, let's start making samosa in oven also.
Pinwheel Samosa in Oven:
Grease the baking tray with oil and arrange all the pinwheels onto it.
Lightly brush the upper surface of pinwheel with oil.
Preheat the oven to 180 degrees and bake the pinwheels for 15 to 20 minutes till golden brown.
Serve hot with any green chutney , tamarind chutney or tomato ketchup.