Ingredients:

  • 2 cups (250g) All-Purpose Flour, plus extra for dusting
  • 1/2 teaspoon (2.5ml) Baking Powder
  • 1/4 teaspoon (1.25ml) Salt
  • 6 tablespoons (85g) Unsalted Butter, chilled and cubed
  • 1/2 cup (120ml) Ice Water, or as needed
  • 1 tablespoon (15ml) Vegetable Oil
  • 1/2 cup (75g) finely chopped Onion
  • 1 teaspoon (5g) grated Ginger
  • 1/2 teaspoon (2.5g) minced Garlic
  • 1 teaspoon (5ml) Garam Masala
  • 1/2 teaspoon (2.5ml) Ground Cumin
  • 1/4 teaspoon (1.25ml) Turmeric Powder
  • 1/4 teaspoon (1.25ml) Chili Powder (adjust to taste)
  • 2 medium (approx 300g) Potatoes, boiled, peeled, and mashed
  • 1/2 cup (75g) Frozen Peas, thawed
  • 1/4 cup (25g) chopped Fresh Cilantro
  • Salt and Black Pepper to taste
  • 1 tablespoon (15ml) Milk or Melted Butter
  • Sesame Seeds or Nigella Seeds (optional)

Instructions:

  1. Combine flour, baking powder, and salt in a food processor or bowl. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Heat oil in a pan over medium heat. Sauté onion until softened. Add ginger and garlic, sauté until fragrant. Stir in garam masala, cumin, turmeric, and chili powder. Add mashed potatoes, peas, and cilantro; season with salt and pepper. Cook, stirring, until heated through. Let cool slightly.
  3. Roll out the chilled dough into a large rectangle (approx. 12x18 inches). Spread the cooled potato filling evenly over the dough. Tightly roll up the dough into a log. Slice the log into 1-inch thick pinwheels.
  4. Place pinwheels on a baking sheet lined with parchment paper. Brush with milk or melted butter. Sprinkle with sesame or nigella seeds (optional). Bake in a preheated oven (375°F/190°C) for 20-25 minutes, or until golden brown.
  5. Let the pinwheels cool slightly on the baking sheet before serving.