Navratri special – Chestnut pinwheel samosa at Conrad Pune

This delectable dish is served in an innovative way in as part of the pass around snack menu during the Navratri season

Ingredients Kuttu (chestnut) flour – 250 Gms Ghee – 50 Gms Potatoes – 250 Gms Cumin – 10 Gms Fennel seeds – 05 Gms Coriander seeds – 05 Gms Fresh coriander – few stalks Green chillies – 10gm Turmeric power – a pinch Chili flakes – 05 Gms Salt to taste Oil for frying Satey sticks Method

• Boil the potatoes, peel and mash with potato masher.

• Sieve the chestnut flour and rub ghee into it. Add water, half of the cumin seeds and make a stiff dough. Keep the dough resting for 30 minutes.

• Heat oil in pan. Crackle cumin, fennel and crushed coriander seeds. Add chili flakes.

• Add finely chopped green chili and turmeric.

• Add mashed potatoes, chopped coriander and salt. Let the mixture cool.

• Divide the dough into even size pieces. Roll each piece into a size of chapatti.

• Spread the potato mixture evenly over chapatti.

• Make a tight roll and seal it at the end with applying some water.

• Keep the roll in deep freezer for 30 minutes.

• Cut the roll into 1 cm thick pieces. They will form a pinwheel after cutting.

• Dust the pinwheels with chestnut flour and deep fry until light brown and crisp.

• Skewer the fried pinwheel with skewers or satey sticks.

• Serve with mint chutney and tamarind chutney.

• Cut the roll into 1 cm thick pieces. They will form a pinwheel after cutting.

• Dust the pinwheels with chestnut flour and deep fry until light brown and crisp.

• Skewer the fried pinwheel with skewers or satey sticks. • Serve with mint chutney and tamarind chutney.

Prasen Gavali, Chef De Cuisine at Conrad Pune

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