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Indian-Style Potato Pinwheels Recipe (Aloo Bhakarwadi)

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favorite recipes with his online readers.

Indian-style potato pinwheels served with tomato sauce

Indian-style potato pinwheels served with tomato sauce

Potato pinwheels is a delicious Indian dish that can be served for breakfast or as an anytime snack. They are also known as samosa pinwheels or aloo bhakarwadi in the local language. They are made in the shape of a pinwheel, and they are filled with a spicy potato filling.

These can be pan-fried, deep-fried, or even baked. If you're having a party or get-together, you can prepare them ahead of time and then deep-fry them once the party gets going to serve them hot.

Serve these with any chutney like mint chutney, tamarind chutney, coriander chutney, or tomato sauce. Do try and share your feedback.

Cook Time

Prep timeCook timeReady inYields

30 min

30 min

1 hour

30 pinwheels

Ingredients

For the dough:

  • 1 cup atta (whole wheat flour) or maida (all-purpose flour)
  • 1/4 tsp salt
  • 2 tbsp oil
  • water as needed

For the filling:

  • 1 tsp oil
  • 1/2 tsp jeera (cumin seeds)
  • 1 tsp ginger paste
  • 1 medium onion, chopped small
  • 2 green chillies, finely chopped
  • 1/2 tsp roasted jeera (cumin seed powder)
  • 1/2 tsp chaat masala
  • 1/2 tsp red chilli powder
  • 1/4 tsp garam masala
  • 1/4 tsp turmeric powder
  • 1/2 tsp salt, we added another 1/4 tsp salt after taste check
  • 1 tsp amchur powder
  • 1/2 tsp coriander powder
  • 4 medium potatoes, peeled, boiled, and grated
  • 1 tbsp chopped hara dhania (cilantro)
  • 1 tbsp chopped pudina (mint)

For the slurry:

  • 1/4 cup maida (all-purpose flour)
  • 1/3 cup water, or as needed

For frying:

  • oil as needed

Instructions

  1. In a mixing bowl, add the flour, salt, and oil. Mix until combined.
  2. Add water little by little and make a tight dough (like samosa dough). Cover with a damp cloth and let it rest for 15-20 minutes.
  3. Keep a pan on medium heat. Add 1 tsp oil, let it get hot, then reduce the heat to medium-low. Add the jeera, ginger paste, chopped onion, and green chillies. Saute until the onions just turn a light pink colour.
  4. Reduce heat to low and add the roasted jeera powder, chaat masala, red chilli powder, garam masala, turmeric powder, salt, amchur powder, and coriander powder. Stir the mixture for about 15 seconds.
  5. Add the boiled and grated potatoes and mix well. Add the chopped mint, chopped cilantro, and lemon juice. Raise the heat to low-medium, mix well, and saute for about 15-20 seconds. Check for salt and add more if needed (we added 1/4 tsp.) Mix well and transfer to plate and let it cool down completely.
  6. In a bowl, add the maida. Add water little by little to make a slightly thin slurry. Set aside.
  7. After the dough has rested wet your hands with water and knead it for a few seconds. Divide the dough into 2 equal portions and shape into pedas.
  8. To fry the pinwheels, put enough oil in a wok and let it heat up on low heat.
  9. Grease a rolling surface with a little oil. Take a piece of dough and roll it out into a round roti with an oiled rolling pin until it is of the thickness shown in the video. Spread half of the stuffing over it leaving a little space all around. Roll the roti into a log, apply a coat of the slurry on the free end seal it. Push both the ends in, roll it to lengthen it a bit, and then cut 1/2-inch pinwheels pieces from the log. Lightly press around the pinwheels by hand to shape them round.
  10. Fry the pinwheels in hot oil in batches on low heat until crisp and golden. Serve with any type of chutney or tomato sauce.

Potato Pinwheels Recipe

© 2020 Rajan Singh Jolly

Comments

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 26, 2020:

Thank you, Flourish.

FlourishAnyway from USA on August 23, 2020:

I would gladly try this!

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 21, 2020:

Thank you, Devika.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 21, 2020:

Thank you, Bill!

Devika Primić from Dubrovnik, Croatia on August 19, 2020:

I would try these pin wheels sounds a treat

Bill Holland from Olympia, WA on August 16, 2020:

I like it! I would eat this. Thank you Sir!

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on August 15, 2020:

Rajah, as usuall, you're welcomed.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 15, 2020:

Thank you, Miebakagh.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 15, 2020:

Thank you, JEREMIAH.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 15, 2020:

Peggy, in a conventional oven, it should take about 15-20 minutes at 180 deg C. Remove them when they turn golden. Thankyou.

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on August 15, 2020:

Rajah, of all your snack recipe, I found this hard to handle. But I be its master. Thanks.

JEREMIAH MWANIKI KILUNDA from Nairobi on August 15, 2020:

A nice dish. I'm looking forward to eating it someday.

Peggy Woods from Houston, Texas on August 15, 2020:

You said that these could also be baked. About how long would it take in the oven, and at what temperature would you bake these potato pinwheels?