Fried Semolina Pinwheels Filled with Potato and Spices

"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.."
-- @bellydriven

A Note from Feedfeed

These beautiful fried semolina dough pinwheels stuffed with potato and spices make a savory and satisfying snack

Jump to Section
  • Recipe Card

Recipe Card



  • 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



  • 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


  • 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.