Do you often run out of options on what to make for evening snacks?? Or you wish there could be some snacks that you could just take out of the freezer and quickly get it ready for an unexpected guest?? Well, if you have answered yes to either of these questions, then you must surely try out this recipe.
These pinwheels can be made in advance and frozen, you can play around with the flavors in the filling, you can deep fry it if you are in a mood to indulge or bake it if you prefer the healthier variety. They come out perfectly well in an air-fryer as well. So you see, there is so much you can do with these tiny pinwheels!!
Serve these pinwheels with some tomato ketchup and green chutney. (Check recipe: https://foodtokwithsherin.com/2020/03/07/mint-and-coriander-chutney-green-chutney/)
Few things to keep in mind
- Preparing the filling: The potatoes can be boiled and kept in advance. Or you can prepare the filling and refrigerate it as well. The flavors used in this recipe can be modified as per personal taste. You can also add finely chopped or grated veggies or even some grated paneer.
- Freezing the pinwheels: Once you roll out and cut the pinwheels, if you don’t want to fry/bake all of them immediately, then brush a little oil on a pan and add the pinwheels to it in a single layer. Keep the pan on low flame and let both sides get a very light pale brown crust and don’t look raw anymore. The covering should be dry to touch. After this, you can freeze them. Let them cool completely before freezing. Make sure you put butter paper/parchment paper between each layer while freezing, so that the pinwheels don’t stick to each other. To cook later, you can directly fry the frozen pinwheels in hot oil.
For the covering:
- All Purpose Flour – 1 cup
- Oil – 2 tbsp
- Sugar – 1/4th tsp
- Salt – 1/2 tsp
- Water – about 1/4th cup
For the filling:
- Potatoes – 3 medium size, boiled and mashed
- Turmeric Powder – 1/4th tsp
- Kashmiri Chilli Powder – 1/2 tsp
- Dry Mango / Amchur Powder – 1/2 tsp
- Chaat Masala – 1/2 tsp
- Garam Masala Powder – 1/2 tsp
- Jeera Powder – 1/2 tsp
- Coriander Powder – 1/4th tsp
- Coriander Leaves – a few, chopped fine
- Salt – as per taste (about 1/2 tsp is what I needed)
- Oil for frying
Step by Step Process
- Add the oil, sugar and salt to the all purpose flour and make a tight dough using the water. Cover it and let it rest till the filling is prepared.
- Mash the potatoes well and add all the spices listed under filling. Mix it all well and adjust the salt, spiciness or tanginess as per taste, if needed.
- Lightly oil a clean surface and roll out the dough into roughly a rectangular shape – about 3 – 4 mm thick.
- Spread the potato filling in an even layer all over the rolled-out dough. Leave about a cm space from all sides so that the filling doesn’t push out while rolling.
- Now start rolling from the shorter edge tightly into a log. Once you get a tight roll, cut into pieces of about a cm thick.
- Gently press each piece between the palm of your hands to flatten the pinwheels.
- Heat oil in a pan and fry on medium heat till golden brown.
- Alternatively, you can also bake them. For this, preheat the oven to 180 deg C. Line the pinwheels on a baking tray and brush them with some melted butter. Bake them till both sides are a light golden brown color.
You can enjoy these pinwheels just by itself or with ketchup and some green chutney (Check recipe: https://foodtokwithsherin.com/2020/03/07/mint-and-coriander-chutney-green-chutney/). These make for a good evening snack as well as for the school snack boxes.