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….
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
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
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.
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.
I am a lawyer by profession but love to cook. Being a foodie myself I keep trying variations with my recipes. My blog is all about my experiments and experience with food. You can follow me on instagram, twitter and facebook all having handles alawyerskitchen. I am also on the food reviewer panel with GoToChef, which is the perfect platform to check out reviews on various food products and also find recipes using the same. You can also find me on blogchatter https://www.theblogchatter.com/user/shailparekhthosani
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