"Potato Pinwheels - As dark clouds made their presence felt, anticipating the rain I boiled potatoes and made the dough for these Pinwheels.. thought that these would go perfect with chai on a rainy day..but the clouds flew past.. nevertheless I made them and we enjoyed these with tea, nimbu pani, orange juice.."
Fried Semolina Pinwheels Filled with Potato and Spices
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Dough
ingredients
- 2 cups all-purpose flour
- 1/3 cup sooji/semolina
- 1/2 teaspoon carrom seeds
- 1 tablespoon dried fenugreek
- pinch of salt
- 3 tablepoons neutral oil
- 1 1/4 cups water
Filling
ingredients
- 4 medium potatoes, peeled, boiled, and mashed
- 2 tablespoons green coriander
- 1/2 teaspoon amchoor powder/raw mango powder
- 1 chopped green chile
- pinch of salt
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander powder
Method
Step 1
Whisk together the all-purpose flour, sooji/semolina, carrom seeds, dried Fenugreek, salt and oil. Slowly add in the water until the mixture forms a stiff dough. Cover and let rest at room temperature for 30 min.
Step 2
In a mixing bowl, combine the mashed potatoes and spices for the filling. Reserve.
Step 3
Divide the dough into 4 equal portions.
Step 4
Roll out one portion. Spread some of the filling onto the dough and flatten with a spoon. Then roll it up like a log. Use a little water along the edges to seal.
Step 5
Slice the log into coins (about one finger's width) with a sharp knife.
Step 6
Repeat with the remaining dough and filling. Flatten and reshape the pinwheel rounds as needed.
Step 7
Heat oil in a large skillet and shallow fry the pinwheels over medium heat. Alternatively, you may deep fry or air fry them.