Potato Pinwheels

Recipe by
Total Time:
60-90 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Hard

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  • 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