Cooking with Shail

Hey guys!! Masala Pinwheels are basically a stuffed version of bhakarwadi. In bhakarwadi you normally use dry stuffing in these pinwheels I have used potato stuffing and trust me they will be your new favorite pinwheel recipe. These masala pinwheels are perfect for rainy or winter weather. I have made these a bit spicy and tangy to match the rainy weather. You can adjust the spiciness as per your palette. So with out further ado lets check out the recipe….

Ingredients:

For dough:

Maida – 1/2 cup

Wheat Flour – 1/2 cup

Oil – 1 tbsp + 1 tbsp

Salt as per taste

Water for kneading – approx 3/4 cup

For Stuffing:

Boiled potatoes – 2 medium sized

Grated paneer – 1/2 cup

Chopped coriander leaves – 1/2 cup

Powdered sugar – 1 tsp

Ginger paste – 1 tsp

 Green chilly paste – 1 tsp

 Red chilli powder – 1 tsp

Garam Masala – 1 tsp

Amchur powder – 1 tsp

Oil for deep frying

Water for sealing edges

Method:

For the dough:

1) In a bowl sieve both the flour together. Now add the salt and oil and crumble the flour.

2) Knead into a semi soft dough (puri dough) using water (add little water at a time). Apply some oil on the dough and cover and keep aside for 15 minutes. Keep the dough semi soft and not too soft otheriwse the pinwheels will become soft after cooling down.

3) After 15 minutes knead the dough some more into a smooth finish. Make balls out of the dough (approx 4-5 balls) and keep aside.

For the stuffing:

Mash the boiled potatoes properly. To this add the grated paneer, coriander leaves, ginger paste, chilly paste, red chilly powder, garam masala, sugar, amchur powder and salt and mix it well.

For Assembly:

1) Take the balls made out of the dough an roll them into small rotis/chappatis.

2) Now add some stuffing in the middle of this roti and spread it leaving little space on the sides.

3) Start to roll the roti from one side till it reaches the other end. Apply some water on the other end and stick it well to seal the stuffing in. Stick from both the sides also making it into a log shape.

4) Now using a string or a sharp knife cut the log vertically into small pinwheels and deep fry the pinwheels on medium flame till golden brown. Alternatively you can deep fry the entire log and then cut it into small pinwheels. I have cut and deep fried to get the brown color on the stuffing also to make it look like bhakarwadi.

5) Serve hot.