Samosa Pinwheels (Phyllo Dough)

Ingredients

• 2 medium Potatoes
• 1/2 cup Peas
• 1/4 medium Onion
• 1 Green chilies
• 1/2 tsp Ginger-garlic paste
• 1/2 tsp Spices (cumin, coriander, turmeric, garam masala)
• to taste Salt
• 6 sheets Phyllo dough
• 2 tbsp Vegetable oil

Instructions

1. 1Place the 2 medium Potatoes in a medium pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes and mash them in a bowl until smooth.
2. 2While the potatoes are boiling, heat 1 tablespoon of the Vegetable oil in a medium skillet over medium heat. Add the 1/4 medium Onion and cook until softened, about 5 minutes. Add the 1 Green chili (finely chopped) and the 1/2 tsp Ginger-garlic paste and cook for 1 minute more until fragrant.
3. 3Add the mashed potatoes, 1/2 cup Peas, 1/2 tsp Spices (cumin, coriander, turmeric, garam masala), and Salt to taste to the skillet. Stir everything together well and cook for 5 minutes, stirring occasionally, until the mixture is heated through.
4. 4Lay one sheet of the 6 sheets Phyllo dough on a clean, dry surface. Lightly brush the entire surface with 1 teaspoon of the Vegetable oil. Place another sheet of phyllo dough on top and brush it with 1 teaspoon of Vegetable oil. Repeat one more time with a third sheet of phyllo dough and 1 teaspoon of Vegetable oil, so you have a stack of 3 oiled sheets.
5. 5Spread half of the potato and pea mixture evenly over the top sheet of phyllo dough, leaving a small border around the edges.
6. 6Starting from one of the longer sides, carefully and tightly roll the phyllo dough and filling into a log. Once rolled, cut the log into 4 evenly sized slices, about 1-inch thick each.
7. 7Place the cut pinwheels cut-side up on a baking sheet lined with parchment paper. Repeat steps 4-7 with the remaining 3 sheets of Phyllo dough and the rest of the potato and pea mixture.
8. 8Bake the pinwheels in an oven preheated to 375°F (190°C) for 20-25 minutes, or until the phyllo dough is golden brown and crisp.

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