27/02/2026
These crispy and flavorful pinwheels are a perfect evening snack for Holi celebrations!🎉
✅ Save it to try later
✅ Ingredients used
For the Stuffing:
• 1 handful of spinach (palak), blanched
• ½ cup green peas, blanched
• 2 medium-sized boiled potatoes, grated
• 50 g paneer, grated
• 1 tbsp grated ginger
• 2–3 green chilies, finely chopped
• Fresh coriander leaves, finely chopped
• 1 tsp black pepper powder
• Salt to taste
• 2 tbsp gram flour (besan)
For the Dough:
• 1 cup all-purpose flour (maida)
• ½ tsp carom seeds (ajwain)
• ½ tsp nigella seeds (mangrail/kalonji)
• ½ tsp salt
• 2 tbsp oil
• Water (as needed to knead a tight dough)
• Oil for deep frying
Step 1: Prepare the Stuffing
1. Blanch the spinach and green peas.
2. Grind them into a smooth paste.
3. Transfer the paste into a mixing bowl.
4. Add grated boiled potatoes, grated paneer, ginger, green chilies, coriander leaves, black pepper, salt, and gram flour.
5. Mix everything well to form a smooth and firm stuffing mixture. Set aside.
Step 2: Prepare the Dough
1. In a bowl, add all-purpose flour, ajwain, nigella seeds, salt, and oil.
2. Mix well until the mixture resembles breadcrumbs.
3. Gradually add water and knead into a tight dough.
4. Cover and let it rest for 15 minutes.
5. Step 3: Assemble the Pinwheels
1. After resting, roll the dough into a thin rectangular sheet.
2. Evenly spread the prepared stuffing over the sheet.
3. Carefully roll it tightly into a log.
4. Cut into equal round slices to form pinwheel shapes.
5. Place the slices in the freezer for about 1 hour. This helps them hold their shape while frying.
Step 4: Frying
1. Heat oil on medium to low flame.
2. Deep fry the pinwheels until golden brown and crispy.
3. Fry on medium-low heat to ensure they cook evenly from inside.
4. Remove and drain on tissue paper.
