Pinwheel samosa

For Dough-

Mix flour, salt, and oil. Add water as needed to make soft dough. Dont knead the dough. Cover the dough with a samp cloth. Let it rest at least 15 minutes.

For Filling-

Squeeze the water from the green peas. Mix all the ingredients for filling: potatoes, cumin seeds, coriander, green chilli, mango powder, salt, and cilantro.
Divide the filling into 2 parts and set aside.

Making Pinwheels

Mix the 3 tablespoons all-purpose flour and cup water to make a thin batter. Set aside.

Knead the dough for a minute before rolling. Divide dough into two equal parts and make them into patties and roll each one into about 11-inch diameter.

Spread one part of the filling evenly over one of the rolled dough, slightly pressing.
Roll the sheet gently, but firmly until you have a nice firm log.

Use a little water to seal the end of the sheet firmly, roll the log gently 6-7 times this helps keeping together.

With a sharp knife slice the both ends about 1 inch long then slice the log into inch thick, this should make about 14 -16 pinwheels.

Press each pinwheel lightly.
Do the same with the second sheet, you will have about 30 pinwheels.

Heat at least one inch of oil in a frying pan over medium-high heat. To taste, put a small piece of dough into the oil; dough should sizzle and come up slowly, but not change colour.

Fry the pinwheels in small batches. Dip them in the batter one at a time and drop them slowly into the hot oil.

Fry the pinwheels until both sides are golden-brown, turning occasionally. Each batch will take three to four minutes to cook.

Repeat this process until all the pinwheels are cooked.

The crisp, delicious pinwheels are now ready to serve.