Potato Pinwheels

Crispy Potato Pinwheels

Potato pinwheels is an interesting recipe that can easily replace Samosa on your snack plate, yet it takes lesser time to cook, but then it tastes equally good just like Samosa. Shaped like Bhakarwadi these pinwheels are made of refined flour and rolled with samosa-type delicious mashed potatoes inside them.

They are low on calorie in comparison to Samosa, though these Potato Pinwheels belongs to the fried family and more suited to Frieday. Enjoy them with your favorite Chutney or Dips

My Kitchen.. My Recipe.. My Way.

• Preparation Time 25 - 30 mins
• Cooking Time 20 mins
• Serves 4 - 5
• Course Snacks

Ingredients

• All-Purpose Flour 2 cups
• Oil / Ghee 1/4 cup
• Carom Seeds 1 tsp
• Salt to taste
• Water to knead the dough
• Potatoes 6 - 8 boiled and mashed
• Ginger 1 tbs chopped
• Cumin Seeds  1 tbs
• Fennel Seeds  1 tbs
• Coriander powder  1- 2 tsp
• Dry Mango Powder (amchur)  2 tsp
• Red chili powder  1 tsp
• Salt to taste
• Rock Salt to taste
• Garam Masala 1 tsp
• Fresh Coriander handful
• Cornflour 2 tbs for slurry

Directions

• To start this recipe we will make the dough first. Take a bowl to add all-purpose flour, add salt, add oil, add carom seeds and knead a tight dough, keep aside and let it rest for 15 mins.
• Meanwhile, heat oil in a pan, add Cumin seeds, Fennel seeds, saute for few seconds, add green chilies, ginger, and mashed potatoes and mix well.
• Add all the dry spices salt, rock salt, and cook for 5 - 6 mins.
• Add a handful of fresh coriander and turn off the flame. Keep aside
• Now divide the dough into equal portions take a rolling pin and make a big circle as thin as chapati.
• Spread the potato mixture all over the chapati and roll it into a cylindrical shape tightly.
• Cut into 1 cm disc.
• Let it sit for 2 - 3 mins 
• Take 2 tbsp of cornflour to add 4 - 5 tbs of water and make a slurry.
• Dip the pinwheels disc into the slurry and deep fry on medium flame until golden brown. Your Potato Pinwheels are ready !! 

Instant Kitchenette Tip

• To avoid deep-frying you can also bake them. No need to dip in slurry just in a preheated oven bake them for 6 -7 mins from one side, flip over and bake again for another 6 -7 mins or until golden brown.