I was recently hosting a dinner party at home and wanted to try something different and very new. This pinwheel was a hit and very different from what usually I make or eat at parties and everyone just loved it. Easy to make but the only thing is we need to do the preparation one day in advance for best results.
I tried two methods of making it and cooking it. As I was making for the first time, I had to experiment ways that would give the best outcome. In the first method, I made homemade pastry / covering.
This was very simple, just had to knead the dough with some oil, water and Carrum seeds, the dough should be little hard and tight and then let it sit meanwhile I made the filling.
For the filling, I used potatoes, fennel seeds and dry spices. Mashed it very well and made sure no lumps were left.
For rolling out the covering also I experimented two ways –
For first one I just rolled out a big circle and applied the filling and rolled it tight. The end result was the edges were a little thin and did not have enough filling. The proportion of the pinwheel was not even, big in the centre and small at the edges. Apart from that it tasted just the same.
In the second method, I made a small circle then folded the circle to make a square, then rolled the dough as squarish as I could. After that, I cut the edges with a knife to make a perfect rectangle / square.
This gave uniformity to the whole pinwheel.
Another way I made my pinwheel was using store-bought puff pastries.
They were perfectly square in shape and were the most even and good looking ones.
Make sure to wrap the pinwheel properly after it is rolled and filled with cling wrap and then either baking paper or foil paper and then freeze it.
Homemade pastry – Was crunchy and the Carrum seeds made it taste even better as they had that little bitter touch against the sweetness of fennel. Rolling it out and cutting it in square shape worked best and had less wastage.
Store bought puff pastry – Was soft and a little flaky. Was the best presentation wise, uniform size of pinwheels and they tasted delicious.
I had mixed reactions from the guests. Some liked the homemade pastry as they were crunchier and some liked the store bought as it was soft and flaky. My personal favourite was the homemade ones.
For cooking the pastry, I again adopted two approaches as I mentioned had to experiment ways to gain the best result, baked it in the oven and deep fried it. Both turned out nice and here is the comparison:
Bake: Less breakage during the process and was a little hard compared to the deep fried ones. They take longer to cook and needs to be turned in between.
Deep fry: Some pastries open a little bit, but not all break open. Makes the layer very crunchy and light.
Guests preferred the deep fried ones and so did I. But it is obvious deep fry things always taste great, but if you want to bake it, trust me if baked properly they tasted very good 🙂
Here is the recipe for the Potato PinWheel.. Hope you like it..
Thanks for stopping by and Happy Cooking..
Ingredients for Dough:
- 2 cups Plain flour
- 1 tsp Carrum seeds (Ajwain)
- 1 tbsp Oil
- Water to knead
Or Can you Puff Pastry
Ingredients for Filling:
- 3 Large Potatoes
- 1 tsp red Chilli powder
- 1 tbsp Fennel seeds (Saunf)
- Salt to taste
- 1 tsp Chat masala or Amchur
- 1 tsp Garam masala
- 1 ½ tsp Coriander powder (Dhaniya powder)
- 2 tsp dried Mint leaves
- You can use puff pastry for the outer covering or can make a dough and roll out the pastry.
- To make the dough, in a bowl take plain flour, Carrum seeds and oil and using little warm water start kneading the dough. Gradually add the water and make hard dough. Cover it with the tea towel and keep it aside to rest till you prepare the filling.
- Boil potatoes or use a pressure cooker to boil the potatoes, once they are done let them cool down then remove the skin and mash them in a bowl.
- Add all the filling ingredients and mix well. Keep mashing to make a smooth filling.
- Now take the dough and roll it out in a small circle then fold it in to make a square as shown in the pictures above and try to roll out as squarish as you can.
- Make sure to roll out thin and even once the pastry is ready now start spreading the filling using the back of the spoon as thin as you can and evenly. Make sure to reach each corner just leaving a little space above to stick and close.
- Roll the pastry as tight as you can and wrap it with cling wrap and then with baking paper or foil paper and keep it in freezer at least overnight or if you want to make it for dinner then do the preparation in the morning. It needs around 7 to 8 hours to set well and not break later.
- If you using readymade puff pastry then make sure to remove pastry one at a time and let it thaw a bit. The time it takes to spread the filling on the pastry should be enough to thaw it.
- Make sure to roll it tight and similar to the other over wrap it tight and freeze it.
- When you want to use the pinwheel remove from freezer and make it. You don’t need to thaw it. You can either bake it in the oven or deep fry it. I have tried both methods if baking it, makes sure to turn it in between for it to bake evenly and bake till its golden brown in colour and pastry is cooked through. It would approx take 45 minutes on 200°
- Serve hot with chutney or tomato sauce.