These crispy crunchy pinwheels are the perfect bite sized snack or appetizer without rolling.
- Oil for frying
- 2 Russet Potatoes boiled
- 1 diced Onion
- 1 inch of grated ginger
- 4 finely chopped Thai Chilis
- 1 cup frozen peas thawed and washed
- Handful of chopped cilantro
- 2 teaspoons of Ground cumin
- 2 teaspoons of Ground coriander
- 1 teaspoon of Garam masala
- 1/2 teaspoon of Turmeric
- 2 teaspoons Red chili powder
- 1 teaspoon of Chaat masala
- Salt to taste
- 2 tablespoons of Oil
- 1 cup of Whole Wheat Flour
- 1 cup of All Purpose Flour
- 1 tablespoon of Whole Cumin Seeds
- 3 tablespoons of oil
- 2 cups of water for kneading
- Salt to taste
- In a large bowl combine whole wheat flour, all purpose flour, whole cumin seeds, and salt.
- Once well combined, add two table spoons of oil and knead that into your dry ingredients. This should still look very dry with random tiny clumps of flour.
- Slowly add the water and knead into a soft dough. How much water it takes will vary based on many factors such as age of flour and weather.
- Cover the dough with the remaining 1 tablespoon of oil and cover with damp washcloth and set aside for 30 mins.
- After the dough has rested for 30 mins, knead the dough for an additional 10-15 minutes until it becomes soft and smooth.
- Wash and boil Potatoes and peas in separate pots.
- Peel and set potatoes aside to cool in a large bowl.
- Drain and add the peas to the potatoes
- Heat a large pan on the stove at medium heat and add oil.
- Add diced onions and cook until translucent. This should take 3-5 minutes.
- Add chopped Thai chilis and cook for 30 seconds.
- Lower the heat and add turmeric, ground cumin, ground coriander, garam masala, and red chili powder and toast for about 30 seconds.
- Add the onion masala mix to the potatoes along with salt, sugar, chaat masala, and chopped cilantro.
- Using a masher or clean and gloved hands, mash the mix together until well combined.
Making the Pinwheels
- Flour your surface well.
- Place a golf ball size ball of dough onto the surface.
- Now roll the dough using a rolling pin into a 6x6 square.
- Spread 2 tablespoons of potato stuffing evenly onto the rolled dough.
- Roll from one end to the other tightly.
- With light hands roll the log on the surface a bit just enough to make it compact.
- Cut into 1 inch pieces.
- With light hands press the cross section of the pieces just a little and set aside and repeat until you do this with all the dough and stuffing.
- Heat oil on medium heat for shallow frying. I use a 10 inch pan and heat about 1.5 cups of oil.
- Slowly place the pressed pinwheels into the hot oil, without over crowding the pan.
- Turn then often until they get golden and crispy all around.
- Take out on a paper tower or cooling rack to drain excess oil.
- Serve with sweet tamarind chutney or your favorite sauce.
This is an easy recipe but does require some time, therefore you can make the stuffing or dough or both the day before and keep in fridge. If you do prepare the dough the day before, place it in a air tight glass container with a wash cloth directly on top of the dough before placing the lid on.
Feel free to adjust water while kneading the dough because there are so many factors involved. If you add too much water and your dough is too sticky just dust some more flour on to it and continue kneading but make sure to only add a spoon full at a time.
Your dough should be soft to the touch and allowing it to rest for 30 minutes before you continue to knead will also keep it from getting too sticky.
When making your stuffing make sure to toast your spices and not burn them. Burned spices will taste very bitter.
Dust your surface and dough periodically while rolling so that it doesn't stick.
The sugar does not make the stuffing sweet, instead it just helps balance the flavors but you can definitely omit the sugar.