Ingredients

• For the pastry:
• 120g - plain flour or wholemeal flour
• 60g - butter
• 1 - egg yolk
• 1/4 tsp - baking powder
• 1 to 2 tbsp - ice cold water
• For the filling:
• 3 - potato (medium sized), cooked and mashed
• 1 - onion (medium sized), finely chopped
• 3 pods - garlic, finely chopped
• 1 tsp - chat masala
• 1/4 tsp - chilli powder
• 1/4 tsp - turmeric powder
• 1/2 tsp - cumin seeds
• 1/2 tbsp - oil
• Salt, to taste
• For the topping:
• 1 - egg white, beaten lightly
• 1 tsp - sesame seeds (optional)

How to Make Potato Pinwheels

• Prepare the pastry:
• Sift the flour and baking powder in a large bowl. Add the butter to the flour and gently work with your hands until it resembles a fine bread crumbs.
• Now add the egg yolk and bring the dough together. If it looks too crumbly add 1 tbsp of cold water to bring the dough together. Wrap the dough in a cling film and keep it in the refrigerator for minimum of 2 hours.
• Don't work too much on the dough it might harden the pastry.
• Prepare the filling:
• Heat oil in a pan, add the cumin seeds. Then finely chopped garlic and onion. When the onion becomes transparent, add all the spices and stir well.
• Finally add the mashed potatoes and mix well. Switch off the flame and let it cool down for a while.
• Prepare the pinwheels:
• Take the dough out from the refrigerator, roll it out between two sheets of cling film. Spread the filling on the pastry. Roll it like a Swiss roll. Wrap the pastry in a cling film and keep it in the refrigerator for another 30 minutes.
• Preheat the oven to 200 degree Celsius. Take the pastry out, cut it into 1 inch pinwheels. Brush the top with beaten egg white and sprinkle with sesame seeds. Place it in a baking tray lined with parchment paper.
• Bake it in the preheated oven for 20 to 25 minutes or until golden brown on top.
• Serve the pinwheels warm with tomato ketchup.
• Recipe courtesy: Taste of Pearl City