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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.