For the last day under bite sized appetisers I have made Pinwheel Samosas . The dough of these pinwheels is like the samosa dough, and the stuffing is also like that of a samosa, only it is a different avatar . These are also called Aloo Bhakarwadi , though it is very different from the original Bhakharwadi .
Important points to be noted while making these are that after applying the potato mixture one should make the roll tight, else the stuffing falls apart . Secondly after makings the roll , cover and place in the frig for about 10 minutes, this way the roll will be firm and you can cut it neatly . This step is actually not needed , but recommend for beginners . The rolls are deep fried to get a crunchy bite , and trust me they taste fantastic but I did not want any fried stuff so have used a airfryer . I will not deny that the taste of fried ones is better, anyway I leave that option for you .
4 medium potatoes boiled
1/2 cup green peas boiled
1 tsp cumin seeds
1 tbsp green chilly , finely chopped
1 tsp coriander seeds
1/2 tsp red chilly powder
1/2 tsp garam masala
1 tsp mango powder
Salt to taste
1/4 cup Mint and coriander leaves, roughly chopped
1/2 cup all purpose flour
1/2 cup wheat flour
2 tbsp semolina flour
3 tbsp oil
Salt to taste
Cold water to bind the dough
3 tbsp all purpose flour
1/4 cup water
Mix flour, sooji, salt, and oil.
Add water as needed to make soft dough .
Cover the dough with a damp cloth. Let it rest at least 15 minutes.
Heat a tbsp of oil .
Add all spices and switch off the gas .
Add boiled mashed potatoes and green peas .
Mix everything and switch on the gas .
Add mint and coriander leaves.
Sauté the filling mixture for 3-5 minutes till everything is well incorporated .
Remove in a big plate.
Let cool .
Mix the 3 tablespoons all purpose flour and ¼ cup water to make a thin batter. Set aside.
Knead the dough for a minute before rolling.
Divide dough into two equal parts and make them into balls .
Roll each one into about 11 inch diameter.
Spread one part of the filling evenly over one of the rolled dough, slightly pressing.
Roll the sheet gently, but firmly until you have a nice firm log.
Use a little water to seal the end of the sheet firmly,
You could roll the log a couple of times on the counter , so that the log is nice and round .
With a sharp knife slice the both ends about 1 inch long then slice the log into ½ inch thick, this should make about 14 -16 pinwheels.
Press each pinwheel lightly.
Similarly make pinwheels from the second sheet.
You could deep fry these to a nice golden , but I used a airfyer and they were pretty crunchy,