Step by Step method

• Step 1.Wash, peel and boil 3-4 potatoes. Mash them coarsely.
• Step 2.Add 1/2 cup of boiled peas. I have used frozen peas for the recipe.
• Step 3.Add Cumin Seeds, Fennel Seeds, Coriander Powder, Garam Masala, Dry Ginger Powder, Turmeric Powder, Red Chilli Powder, Dry Mango Powder and Salt.
• Step 4.Mix all the ingredients well and adjust the spices according to taste.
• Step 5.Combine plain flour and semolina in a deep and wide vessel.
• Step 6.Add 2 teaspoons of oil, 1 teaspoon Carom Seeds and 1/2 teaspoon Salt.
• Step 7.Add around 1/3 cup of water in small increments and knead a soft dough. Cover the dough with a damp cloth and let it sit for 10 minutes.
• Step 8.Divide the dough into 3 equal balls. Brush a few drops of oil on the outside.
• Step 9.Using a rolling pin, flatten out the the balls to make a large disc around 9-10 inches in diameter. You can brush the disc with some oil if it starts to stick to the rolling pin or board.
• Step 10.Divide the potato mixture into 3 parts and spread it evenly over the disc, leaving around 1/2 inch space on the edges. You can use a rolling pin to flatten out the mixture.
• Step 10.Gently start rolling the disc tightly from one end.
• Step 11.Towards the end, brush a few drops of water onto the edges. This will help the dough stick together.
• Step 12.Finish rolling up and press lightly to seal the ends.
• Step 13.Cut the dough horizontally into 1 inch slices with a sharp knife.
• Step 14.Take each slice between the palm of your hands and press gently to flatten it out.
• Step 15.Deep fry on medium heat till they are crisp and golden brown. You can also bake the pinwheels at 180C or 350F for 30-35 mins. Serve with Mint Chutney, Coriander Chutney, or Tamarind Chutney. You can also serve them as a chaat along with curd, and chutneys.