Samosa Pinwheels

Instructions

• Defrost puff pastry according to package instructions.
• Make stuffing:
• Boil potatoes till fork tender. Let cool. Then, in a saucepan over medium heat, add oil.
• When oil is hot, add roughly crushed coriander seeds, cumin, and asafetida. When cumin crackles, add onions and green chili peppers.
• Let onions become translucent, then add the green and yellow peppers, followed by turmeric powder, and red chilly powder.
• Let the vegetables sweat a little, roughly 4-5 minutes. Take the mix off the heat.
• In a different bowl, peel and mash potatoes.
• Add the onion-pepper mix to the boiled potatoes, and add rest of the spices and salt. Add cilantro. Mix well. The stuffing is ready.
• To assemble:
• Take one puff pastry sheet and roll it out a little.
• Add the stuffing to half the side and roll it up like a barrel, making sure the edges are sealed. Use a little water (or egg) to help seal the edges.
• Using dental flow (or sharp knife), cut discs from the barrel and lay them flat on your parchment lined baking sheet.
• Repeat with another puff pastry sheet.
• Bake in a preheated 400°F oven for 18-20 minutes.
• Serve hot with chutneys of choice.