Ingredients – Serves 4-5
1 cup all purpose flour
2 tablespoons fine semolina
2 tbsp whole wheat flour
Salt according to taste
3 tbsp oil
Approximately 1/3 cup cold water
4 medium potatoes boiled peeled and roughly mashed
1 tsp cumin seeds
1 tsp green chili chopped (optional)
2 tsp coriander powder
½ tsp red chili powder
½ tsp garam masala
1 ½ tsp mango powder
½ tsp chaat masala (optional)
salt according to taste
2 tbsp finely chopped fresh coriander
2 tbsp all purpose flour
1/4 cup water
Oil for deep frying
Mix flour, salt, and oil. Add water as required and knead a soft dough. Cover the dough with a damp cloth. Let it rest for at least 15 minutes.
Mix all the ingredients for the filling – boiled and mashed potatoes, cumin, coriander powder, chillis, chilli powder, garam masala, mango powder, chaat masala, salt and fresh coriander. Divide into two portions.
Mix the 2 tbsp all-purpose flour and water in a bowl to make a thin batter. Set aside.
Knead the dough for a minute. Divide into 2 portions. Roll each portion into flatbread, each one into about 10-12 inches diameter. Spread one part of the filling evenly over one of the rolled dough, slightly pressing. Roll the sheet gently, but firmly until you have a nice firm log. Use a little water to seal the end of the sheet firmly. With a sharp knife slice the log into ½ inch thick pieces, this should make about 14 -16 pinwheels. Press each pinwheel lightly. Repeat the process with the second sheet, you will have about 30 pinwheels.
Heat oil in a deep frying pan over medium high heat. To test, put a small piece of dough into the oil; dough should sizzle and come up slowly. Fry the pinwheels in small batches. Dip each pinwheel in the batter one at a time and drop them slowly into the hot oil. Fry the pinwheels until both sides are golden-brown, turning occasionally. Each batch will take three to four minutes to cook. The crisp, delicious pinwheels are now ready to serve. (If you want you can fry the pinwheels directly in oil without dipping in the flour batter).