This baked Samosa Pinwheels recipe is a light and crispy take on a popular Indian snack. Spiced potatoes, onions, green chili, and peas get wrapped in delicate puff pastry and baked till it's golden crisp.
It's a mouthwatering appetizer or snack baked in the Oven or AirFryer in under 30 minutes. Enjoy it with cilantro and tamarind chutney!

I have a few samosa recipes on the blog, but I think this Samosa Pinwheels or Pinwheel samosa version is my favorite. It's a light and crisp, baked puff pastry appetizer (or snack) recipe that takes a little help from the store and results in a crowd-pleasing dish.
These Indian puff pastry pinwheels are a twist on popular snack items, Aloo Bhakarwadi and Samosa. To sum up their taste in simple words, they're baked puff pastry stuffed with a samosa-style spiced potato and peas.
It is a versatile snack that can be made for just about any occasion - potlucks, casual get-togethers, office potlucks, Diwali, Holi, or any festive celebrations.
They can be made well ahead of time (or even frozen!) and are naturally Vegetarian and Vegan!
Trust me when I say, one is never enough and your guests will keep going back for more! They are a fun and interesting take on an Indian Samosa chaat and a beautiful addition to any spread.
You might also like: Popular Indian Snack Recipes made easy.
Samosa is the most popular and relatable Indian snack food, or chaat, that goes as far back as the 13th century. But authentic samosa pastry can be a bit time-consuming. It requires preparing a dough, rolling it out, stuffing it with filling, and deep-frying it, or baking it, like in this air fryer samosa recipe.
But you will love this recipe since that eliminates half of those steps. Let's check out how we can make these delectable baked pinwheels with just a little help from the grocery store.
Jump to:
Ingredients For Samosa Pinwheels
All of the ingredients are for the pinwheel filling. In addition to puff pastry, you will need:
Pinwheel Filling:
- Gold Potatoes: I prefer gold potatoes for their creamy and buttery texture, but one large russet potato is a good substitute. Note cooking times will vary based on what potato you use. Check the cook time in this post: Instant pot boiled potato.
- Avocado Oil: Avocado has the highest smoke point out of all the vegetable oils, which works for sautéing the spices and aromatics, but a mild olive oil will do.
- Cumin Seeds: Whole cumin seeds are traditional and still contain more of their natural oils than ground cumin. As soon as the seeds start to pop, you know they're ready!
- Onion: Peel and chop an entire white or yellow onion and use the amount you need for the recipe.
- Jalapeno: De-seeded and finely chopped will produce a mild green chili flavor. For a bit more heat, leave a few of the seeds and ribs intact.
- Ginger: Fresh or frozen ginger can be used. If using the frozen ginger cubes, you will need two for this pinwheel recipe.
- Frozen Peas: Remove one-third cup frozen peas from the freezer while you prep the remaining ingredients.
- Cilantro: Cilantro adds that pop of bright, fresh flavor. Add with the peas at the very end to lock in the beautiful green color.
- Spices for the Samosa Filling:
- Salt
- Ground Coriander
- Garam Masala
- Red Chili Powder
- Amchur
- Chaat Masala
Puff Pastry:
Frozen Puff Pastry: A typical package of frozen puff pastry, such as Pepperidge Farm, comes with two sheets. This recipe only requires one, so thaw one sheet of puff pastry in your fridge and leave the other in your freezer until you need it.
Puff pastry is somewhat of a finicky ingredient, so I offer a few tips below to produce the flakiest samosa pinwheels as possible!
Tips For Working With Puff Pastry
Puff pastry is a very delicate ingredient and working with it can be a bit tricky. To get that light, flaky, delicate texture, follow the tips below.
- Make sure the sheet of puff pastry is fully thawed. If the sheet of dough is still frozen, it will rip apart once you try to unfold it. I recommend to thaw the dough for 3-4 hours in the fridge, but overnight would be even better.
- This recipe only requires one sheet of puff pastry, but if you are planning to double the recipe, only work with one sheet of dough at a time and keep the second in the refrigerator. Once you have rolled the first sheet, place it on a baking sheet in the fridge while you complete the second.
- Work quickly. Make sure to have the filling ready and cooled before rolling out the puff pastry, then work as quickly as possible. This ensures the fat in the dough does not melt, which is what produces the flaky layers. If the dough starts to warm up halfway through, simply place it back in the fridge to chill.
- Roll the dough out on a lightly floured surface to prevent sticking.
- Use a super sharp knife when slicing the samosa pinwheels. If the knife is not sharp enough, the layers will stick together.
- Preheat the oven or AirFryer while the prepared pinwheels chill in the fridge. Puff pastry bakes the best when cold.
How To Make Samosa Pinwheels
These Indian-style pinwheels are rolled and sliced using the same technique, but time and temperature vary based on the oven or AirFryer.
Step 1: Boil Potatoes
The potatoes must first be boiled using the Instant Pot or Microwave.
- Instant Pot: Place trivet in the inner pot. Pour 1 cup water and place potatoes on the trivet. Close the lid and pressure cook for 5-7 minutes. Here is the detailed recipe for boiled potatoes in Instant Pot.
- Microwave: Poke potatoes with a fork. In a microwave-safe bowl, add potatoes and fill the bowl halfway through with water. Cook potatoes using the 'Potatoes preset", or for 7 minutes at HIGH temperature. Check for doneness by inserting a knife. If still not done, microwave for another 2 mins.
- When potatoes are cool enough to handle, peel and mash them. Keep aside.
Step 2: Make The Pinwheel Filling
Once the potatoes are boiled and cooled slightly, begin making the pinwheel filling:
- Place a non-stick pan over medium-high heat for 30-45 seconds. Add oil and cumin seeds (pics 1 & 2)
- When cumin seeds begin to sizzle, add chopped onion and jalapeno. Saute for 2-3 minutes. Remove from heat (pics 3 & 4).
- Add finely chopped ginger and spices, including salt, coriander, garam masala, red chili powder, amchur. Stir everything. The residual heat from the onions is enough to bloom the spices and ginger (pics 5 & 6).
- Add mashed potatoes and mix everything to combine. Add thawed peas and chopped cilantro. Mix well and set aside until cooled completely (pics 7 & 8).
Step 3: Roll and Slice
- Thaw one sheet of 'rectangle-shaped' store-bought puff pastry in the refrigerator for at least 3-4 hours, but ideally overnight. Keep it refrigerated until the filling is cool and ready for use.
- Remove the puff pastry sheet from the fridge. Sprinkle a little all-purpose flour on a clean work surface and rolling pin. Using the rolling pin, thin out the pastry sheet so it expands by roughly 15-20% in size (pic 1).
- Using the back of a spoon or an off-set spatula, spread the samosa filling in a thin layer all over the pastry sheet, leaving ¼ inch border from the sides (pic 2).
- Roll the sheet in the shape of a log, starting from the longer side. Use smaller flips so it rolls up into a tight log (Watch the video). Once rolled, roll it a few times so the seams seal tightly (pics 3 & 4).
- Trim off ½ inch at the edges and discard. Using a very sharp knife, cut the log in ½ inch discs. Lay the discs flat and 'gently' press down with your fingers, flattening it a bit (pics 5 & 6).
Step 4: Bake Samosa Pinwheels in the AirFryer
- Lay the discs down in the fryer basket, keeping a little distance between each. Air fry them at 400°F for 8 minutes. Don't overcrowd the basket as that prevents them from puffing up and getting crisp (pic 8).
Oven-Baked Samosa Pinwheels
- Lay the pinwheel discs on aluminum or parchment-lined baking sheet, keeping a little distance between each. Bake as per the pastry-box directions. My pastry pinwheels usually bake for 10-12 minutes in a preheated oven at 400°F (pic 7).
Serving Suggestion
These mouthwatering pinwheels are a great option for potlucks, casual get-togethers, Diwali or Holi parties, Game Day parties or any time you need a snack! A few of my favorite ways to serve these potato-stuffed pinwheels are:
- With a side of cilantro, mint or tamarind chutney
- With a side of ketchup (yesss!)
- Enjoy these with a hot cup of Indian Ginger tea or Masala Chai
How to Store & Freeze
Store any leftover pinwheels in an airtight container in the fridge for up to 4 days. To reheat, simply air fry at 350F for 1-2 minutes.
Can Puff Pastry Pinwheels Be Frozen?
Yes! These samosa pinwheels make a wonderful make-ahead appetizer that you can bake right from frozen. Simply prepare the pinwheels from start to finish, but do not bake.
Place the sliced pinwheels on one layer on a parchment-lined baking sheet lined with a bit of space between each piece. Freeze for 1 hour, or until frozen solid.
Transfer to an airtight container with sheets of parchment between each layer or in a plastic freezer storage bag. Label, date, and freeze for up to 6 weeks.
To bake from frozen, add 4-5 minutes to the baking time for the oven or air fryer method.
Recipe Tips & Notes
- Chill the samosa filling completely. If you spread warm potato filling on the cold puff pastry, it will melt the fat in the pastry, completely ruining it's light, flaky texture.
- Make sure the puff pastry remains as cold as possible. This ensures your samosa pinwheels will bake to a light and crispy texture. Follow the Tips For Working With Puff Pastry above.
- Spread the potato filling as even as possible and leave a border. The even layer will produce an even spiral of potato filling throughout the pastry. The border ensures the pastry rolls and seals properly. For an extra bit of insurance, you can brush a light layer of cold water on the outer edge where you are going to seal so the pastry sticks together.
- Leave a generous amount of space between each pinwheel when baking. This facilitates enough air circulation around each pastry puff, which promotes even cooking and that beautiful golden brown color.
- For extra golden color, you can (optionally) brush the top of each samosa pinwheel with a light coating of egg wash (1 egg whisked with 1 tablespoon of water).
- Easily double the recipe. Since most puff pastry packages come with two pastry sheets, simply double the recipe and use the whole package. It's also another great way to feed a crowd!
More Samosa Inspired Recipes on the Blog
Popular Indian Appetizer Recipes
Common Questions
You can buy puff pastry sheets from the frozen aisle of most lar supermarkets or grocery stores. They typically come in a pack of two sheets.
Yes. After assembling and cutting the pinwheels, spread them out on a cookie sheet and freeze. After a day, transfer the individually frozen pinwheels to a freezer-safe bag or container.
★ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME on Facebook, Instagram, Pinterest and Youtube.
📖 Recipe
Pinwheel Samosa
Ingredients
Samosa Filling
- 2 gold potatoes (medium) (about 1.5 cups), 1 large russet potatoe
- 1 tablespoon avocado oil or olive oil
- ½ teaspoon cumin seeds
- ½ cup onion finely chopped, about ⅓ an onion
- 2 teaspoon jalapeno de-seeded and finely chopped
- 2 teaspoon ginger finely chopped
- ⅓ cup frozen peas thawed
- 2 tablespoon chopped cilantro
Spices for Samosa Filling
- ½ teaspoon salt
- 1 teaspoon ground coriander
- ¼ teaspoon garam masala
- ¼ teaspoon Red Chili Powder or cayenne
- ½ teaspoon amchur (dry mango powder- or 1 teaspoon lime juice)
- ½ teaspoon Chaat Masala (or 1 teaspoon lime juice)
Pinwheels
- 1 sheet Frozen puff pastry Thawed in the refrigerator 3-4 hours
Instructions
Boil Potatoes (Instant Pot or Microwave)
- Instant Pot: Place trivet in inner pot. Pour 1 cup water and place potatoes on the trivet. Close the lid (sealing position), and pressure cook for 5 mins at high pressure. If using russet potato, increase time to 7 mins.
- Microwave: Poke potatoes with a fork. In a microwave safe bowl, add potatoes and fill the bowl halfway through with water. Cook potatoes using the 'Potatoes preset", or for 7 mins at high temperature. Check for doneness by inserting a knife. If still not done, microwave for another 2 mins.
- When potatoes are cool enough to handle, peel and mash them. Keep aside.
Samosa Filling
- Heat a non-stick pan on medium-high heat (takes 30-45 seconds). Add oil and cumin seeds.
- When cumin seeds begin to sizzle, add chopped onion and Jalapeno. Saute for 2-3 minutes. Turn off the heat.
- Add finely chopped ginger and spices, including salt, coriander, garam masala, red chili powder, amchur. Stir everything. The residual heat from the onions is enough to bloom the spices and ginger.
- Add mashed potatoes and mix everything to combine. Add thawed peas and chopped cilantro. Mix well and set aside.
Pinwheels
- Thaw one sheet of 'rectangle-shaped' store-bought puff pastry in the refrigerator. It should take 3-4 hours. Keep it refrigerated till the filling is cool and ready for use.
- Remove the puff pastry sheet from the fridge. Sprinkle a little all-purpose flour on any rolling surface, and rolling pin. Using the rolling pin, thin out the pastry sheet so it expands by 15-20% in size (roughly).
- Using the back of a spoon or an off-set spatula, spread the samosa filling in a thin layer all over the pastry sheet, leaving ¼ inch from the sides.
- Now roll the sheet like a log, starting from the longer side. Use smaller flips so it rolls up into a tight log. (Watch the video)
- Once rolled, roll it a few times so the seems seal tightly. Now, trim off ½ inch at the edges and discard. Using a sharp knife, cut the log in ½ inch discs. Lay the discs flat and 'gently' press down with your fingers, flattening it a bit.
Bake it- Air fryer or Oven
- Air Fryer: Lay the discs down in the fryer basket, keeping a little distance between each. Air fry them at 400°F for 8 mins. Don't overcrowd the basket as that prevents them from puffing up and getting crisp.
- Oven: Lay the pinwheel discs on an aluminum or parchment lined baking sheet, keeping a little distance between each. Bake as per the pastry-box directions. I mostly end up baking them for 10-12 in a preheated oven at 400°F.
Serving Suggestion
- Cool the pinwheels for 5-10 minutes. Then serve them with cilantro chutney and tamarind chutney, or even ketchup!
Video
Notes
- Chill the samosa filling completely. If you spread warm potato filling on the cold puff pastry, it will melt the fat in the pastry, completely ruining it's light, flaky texture.
- Make sure the puff pastry remains as cold as possible. This ensures your samosa pinwheels will bake to a light and crispy texture. Follow the Tips For Working With Puff Pastry above.
- Spread the potato filling as even as possible and leave a border. The even layer will produce an even spiral of potato filling throughout the pastry. The border ensures the pastry rolls and seals properly. For an extra bit of insurance, you can brush a light layer of cold water on the outer edge where you are going to seal so the pastry sticks together.
- Leave a generous amount of space between each pinwheel when baking - at least 2 inches. This facilitates enough air circulation around each pastry puff, which promotes even cooking and that beautiful golden brown color.
- For extra golden color, you can (optionally) brush the top of each samosa pinwheel with a light coating of egg wash (1 egg whisked with 1 tablespoon of water).
- Easily double the recipe. Since most puff pastry packages come with two pastry sheets, simply double the recipe and use the whole package. It's also another great way to feed a crowd!
srimayyia says
This is very nice blog recipes of Pinwheel Samosa, Keep Sharing.
Aneesha says
Thank you! I'm glad you enjoyed the pinwheels!
Sue R says
We loved these! Very tasty. Thanks for the recipe.
Aneesha says
Thanks, Sue! I'm so glad you enjoyed this recipe.
Christine says
Ok...last few questions, sorry! I didn't know where to view the video for this recipe.
I am making these Sunday. I am making the cilantro chutney ahead of time as I read it can be refrigerated. As for the pinwheels, I see you can freeze them, then bake, but what if I made them Saturday and put them on a pan covered to bake Sunday. Would that work?
Aneesha says
No worries Christine, I'm happy to help. Video is up, you can view it in the post now, simply refresh the page 1-2 times and it will show up. If you're making them a day ahead, just cover and refrigerate them.
Christine says
Also, the recipe calls for 1 sheet of puff pastry and it has a serving size of 28...you can cut 28 pinwheels from just 1 puff pastry sheet??
Aneesha says
Yes Ma'am, if you checkout picture #7, you can see the 28 pinwheels. You have to cut them thin as mentioned in the instructions.
Christine says
Thanks for responding so quickly!! Also, I am looking for your suggestion on the substitute for "amchur" but couldn't find it in your post. Can you tell me what that would be?
Aneesha says
Hi Christine, thanks for point that out, I fixed it. It's 1 teaspoon lime juice (fresh is better). Feel free to adjust to taste and start with 1/2 teaspoon. Hope you enjoy there, they disappear real fast whenever I make them 🙂
Christine says
Can I make these a few hours ahead of time and put in fridge until ready to bake?
Aneesha says
Hi Christine, yes that would work. As long as they are covered with foil or plastic wrap, they'll be fine. Enjoy!