Samosa Fin wheels - Anuradha

For the fillings :-...
Boiled potatoes - 2 nos. (BIG)
Red chilli powder - 1/2 tsp
Cumin powder - 1/2 tsp
Garam masala - 1 tsp
Aamchoor powder or mango powder - 1 tsp
Turmeric powder - 1/4 tsp
Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Salt to taste

For the dough :-
Maida or wheat flour - 250 gms
Salt , water , oil as usual to make a chappathi dough
Method :-
Take the flour in a bowl and add salt and water to make a smooth dough. Add little oil and knead it for a couple of minutes and cover the bowl with a lid and keep it aside for 15 - 20 minutes.
Peel the potatoes and add the rest of the items given under the heading 'For the fillings' and mash them well. After 20 minutes divide the dough in to 4-5 equal portions. Take a portion of dough and dust it in the flour and roll it using rolling pin then take a portion of fillings and apply on the rolled dough leaving space in the corners. Apply water to the corner of the chappathi and start rolling it. using a rolling pin, gently flat the rolled dough with fillings and chop then into 2- 3 inches pieces. Take the chopped piece and press the open side gently to make it look like a oval shaped so that the inner fillings will look like a pinwheel. Heat the oil in a frying pan to fry the chopped pieces. The oil should be heated in a low flame so that when u drop a chopped piece..it should raise only after a few seconds and not immediately. Gently drop the chopped pieces in the oil and allow it to deep fry ...flip the pieces and fry the other sides too...when the bubbles starts reducing...remove from oil and place it in tissues to drain the excess oil. Repeat the process....You can get about 15 samosa pinwheels. Serve hot with green chutney or tomato sauce