Maayeka

Traditional Indian Vegetarian and Vegan Recipes

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

Pinwheel Samosa, Potato Bhakarvadi

by

Jump to Recipe Print Recipe

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-

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

★ Have you tried this recipe? Click on the stars ★ in the recipe card to let us know your feedback! If you tried it then You can also click the recipe pic and share on Instagram with hashtag #maayeka

You can also follow me on Pinterest , Facebook ,Twitter, Instagram and You Tube for more delicious recipes and updates.

Print Recipe
3.58 from 7 votes

Potato bhakarvadi , Potato Spirals

Potato bhakarvadi -Home made  pastry slices  filled with mildly spiced potato mixture, easy version of aloo samosa
Prep Time10 mins
Cook Time10 mins
Total Time20 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.

Related Recipes

Comments

  3. Ramya says

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

  7. Maayeka says

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

  11. shy says

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

  14. Satya says

    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

  19. Raji says

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

  21. Maayeka says

    @ 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.

  24. Maayeka says

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

  25. Cardamom Hills says

    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