Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
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.
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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
- oil as needed
- In a mixing bowl, add the flour, salt, and oil. Mix until combined.
- 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.
- 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.
- 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.
- 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.
- In a bowl, add the maida. Add water little by little to make a slightly thin slurry. Set aside.
- 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.
- To fry the pinwheels, put enough oil in a wok and let it heat up on low heat.
- 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.
- 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