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You are here: Home / Starter/snacks / Pinwheel Samosa, Potato Bhakarvadi

Pinwheel Samosa, Potato Bhakarvadi

2018-10-30 by Anjana Chaturvedi

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Pinwheel samosa, potato bhakarvadi -Home made pastry slices filled with mildly spiced potato mixture

Pinwheel samosa ,potato bhakarvadi is an easy and quick recipe to follow. It is an easier version of making traditional aloo samosa. Samosa making needs some effort and expertise to shape and seal it perfectly.

Pinwheel samosa is very easier as compared to samosa.The filling is almost similar ,just in samosa we keep chunky potatoes and in this bhakarwadi the potatoes are mashed or grated so they will stick to the rolled roti else the filling will ooze out while rolling.

The dough is made with refined flour but you can also use half wheat and half refined flour. For the filling I have used only potatoes but you can add steamed and grated carrots or mashed peas in it. The rolled chapati should be thin then only the rolls will turn out crisp. Instead of deep frying you can bake these bhakarvadi’s in hot oven at 200 degree or use an air fryer to fry.

If you are looking for some more recipes for Diwali then do check-

  • Aloe vera ke Namak pare
  • Milk Powder Gulab Jamun
  • Raj Kachori
  • Ras Malai Recipe
  • Moong Daal Ki Khasta kachori
  • Aloo Bhujiya sev
  • Ram Ladoo chat

pinwheel samosa

Some Pictures to follow the process-

Spread the filling over the rolled roti with a spoon, leaving some space around the edges,else it will ooze out while rolling and slicing.

Make a tight roll by gently folding it.

Make medium thick slices with a sharp knife

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Print Recipe
3.75 from 8 votes

Potato bhakarvadi , Potato Spirals

Potato bhakarvadi -Home made  pastry slices  filled with mildly spiced potato mixture, easy version of aloo samosa
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Festive Recipe, snacks/starters
Cuisine: North Indian Cuisine
Keyword: aloo bhakarwadi, bhakarwadi, pinwheel samosa,, Potato, samosa
Servings: 6 people
Author: Anjana Chaturvedi

Ingredients

  • 1.5 cup Refined Flour / Maida 100 gms
  • 4 tsp Cooking oil or ghee
  • salt to taste
  • 5 drops Lemon Juice / Nimbu Ka Ras

For the stuffing

  • 4 medium Potatoes / Aloo boiled
  • 1.5 tsp Ginger / Adrak grated
  • 3 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
  • 2 tsp Red chili powder
  • 1/4 tsp Turmeric Powder / Haldi Powder
  • 1.5 tsp Mango Powder / Amchoor Powder
  • 1/4 tsp Garam Masala Powder
  • 1/2 cup Bread Crumbs, Dried
  • salt to taste
  • 2 tsp Cooking Oil
  • 1 tsp Cumin Seeds / Sabut Jeera

Instructions

  • Boil,peel and mash or grate the potatoes.
  • Heat oil in a non stick pan or heavy boottom pan and add cumin seeds . When it start crackling add ginger,turmeric and mashed potatoes and saute for a minute on medium heat.
  • Now add all the spices and saute for 2 minutes on low heat
  • Take out the potato mixture in a bowl and mix chopped coriander,bread crumbs and let it cool down .
  • In a big bowl add refined flour, salt, lemon juice and oil.rub with your finger tips to mix it well
  • Now add some water and make a medium stiff dough.cover and rest for 15 minutes
  • Take 2 tbsp of corn flour or maida and mix with water and make a thin slurry,keep aside
  • Knead the dough again and equal sized balls of ping pong size balls .
  • Roll the balls to make thin chapatis
  • Then apply a thin layer of potato mixture on the chapati by spreading evenly with a spoon.
  • Roll tightly and make a cylinder and then slice it with a sharp knife.
  • Take a slice and gently press between your palms to seal it.repeat this with all the slices.
  • Heat enough oil in a deep wide pan and deep fry the spirals on medium heat till golden in colour.(Dip the slices in the cornflour slurry before frying )
  • OR- brush with oil and bake in oven or air fryer on 200 c temp. till crisp and golden.
  • When the pinwheels turn golden and crisp from both the sides then drain on a tissue paper and serve hot
  • Best served with mint chutney and tomato ketchup.

Filed Under: Breakfast items, Starter/snacks, Tiffin Variety Tagged With: Aloo, appetizer, Appetizers, bhakarvadi, deep fried, diwali, festival, flour, Jain food, no onion and garlic recipe, No onion garlic recipe, pinwheel, potato, recipe, sambosa, Samosa, snack, snacks, starter, tiffin recipe, Vegan, vegetarian

« Papdi recipe, How to make Papdi for chat
Angoori Rabdi Recipe , Indrani Cup Recipe »

Comments

  1. Veena says

    2018-10-30 at

    Can we use only wheat flour ?

    • anjanaskc says

      2019-01-12 at

      Yes you can use wheat flour too.

  2. Mira says

    2012-10-01 at

    wow! this is mouthwatering!

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  3. Ramya says

    2012-10-01 at

    What an awesome and unique recipe!Would make a perfect party snack:-)

  4. Vimitha Anand says

    2012-10-01 at

    Perfect for a snack… nice one

  5. faseela says

    2012-09-30 at

    Great tempting recipe….super delicious…

  6. cuisine says

    2012-09-30 at

    this is a vry easy n tasty recipe.my son'll love it.

  7. Maayeka says

    2012-09-30 at

    @Laxmi,It's not a traditional recipe,a simplified version or fusion of patra and samosa:)

  8. Lakshmi @Purevegetarian says

    2012-09-30 at

    I learnt to make these as alupatra. It doesn't seem to be a traditional Indian recipe, is it? Nevertheless, they make an excellent snack.

  9. runnergirlinthekitchen.blogspot.com says

    2012-09-30 at

    Very Very interesting and delicious

  10. Beena.stephy says

    2012-09-30 at

    Looks pretty and delicious

  11. shy says

    2012-09-30 at

    Looks great…and quite simple to put together…Thanks for sharing:))

  12. divya says

    2012-09-30 at

    Looks soo lovely and Tempting..!!

  13. Manju says

    2012-09-29 at

    Wow, I love anything made in spirals…Seriously this post is an absolute HIT!!! and I'm definitely going to try and make this. thanks a lot for sharing such a creative recipe…

    Regards,
    Manju
    http://manjuseatingdelights.blogspot.com/

  14. Satya says

    2012-09-29 at

    awesome cuties…u know i made something similar to this with bread ur post reminds me of that dish..i will try ur version too

  15. DivyaGCP says

    2012-09-29 at

    Very Interesting recipe.. Looks so delicious..

  16. dassana says

    2012-09-29 at

    simply awesome…. i have to make these soon 🙂

  17. radha says

    2012-09-29 at

    What a nice idea. Looks so good!

  18. Archana Potdar says

    2012-09-29 at

    Wow looks so yum.
    I am hosting Bake Fest all through Sept ’12. Do send me your entries
    I am also hosting Fast Food Not Fat Food 1st Sept to 15th Oct ’12. Do send me your entries

  19. Raji says

    2012-09-29 at

    Another one of your superb post..cant take my eyes off these cute spirals.

  20. Swati says

    2012-09-29 at

    Didi…this sounds yummy…gotta try it out soon…..

  21. Maayeka says

    2012-09-29 at

    @ Haripriya-they have to be used fresh,but you can make the rolls and easily refrigerate them for 3-4 days ,fry when you want to serve them.

  22. anusha praveen says

    2012-09-29 at

    totally yummy looking

  23. Haripriya says

    2012-09-29 at

    For how long can u store these ?

  24. Maayeka says

    2012-09-29 at

    @Sandhya-yes you can also bake these spirals in oven,just brush with little oil and bake.

  25. Cardamom Hills says

    2012-09-29 at

    Hi, that looks like a really nice snack especially if I could do an aloo paratha stuffing and shallow fry it…ohhh, heavnly bites!! thanks for sharing. will definitely try 'em.
    Cheers!!
    Mj

  26. My Cooking Journey says

    2012-09-29 at

    Aunty, can we bake the spirals or do we have to fry them. Just trying healthy alternatives 🙂

    Thanks
    Sandhya

  27. Vijayalakshmi Dharmaraj says

    2012-09-29 at

    wow wow… what an interesting one… love it a lot… thank u so much for sharing… ll try soon…

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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