Quick-to-make pinwheel recipes for snacks (2024)

Samosa pinwheel
Ingredients
4 potatoes, boiled, peeled and mashed
1/2 cup boiled peas
1 tsp cumin seeds
2 tsp coriander leaves, finely chopped
1 tbsp green chillies, finely chopped
1 tsp dry mango powder
1/2 tsp garam masala powder
2 tsp coriander powder
1/2 tsp red chilli powder
1/4 tsp salt
oil, for frying

For the dough
1 cup all-purpose flour
2 tbsp semolina
1/2 tsp salt
3 tbsp refined oil
1/3 cup water

For the batter
3 tbsp all-purpose flour
1/4 cup water

Method
For the dough, mix flour, semolina, salt, and oil.
Add water as needed to make the dough soft.
Cover the dough with a damp cloth and allow it to rest for 15 minutes.
For the filling, in a bowl mix potatoes, peas, cumin seeds, coriander, green chillies, mango powder, garam masala powder, coriander powder, red chilli powder and salt and keep it aside.
Now, mix three tablespoons of all-purpose flour and ¼ cup water to make a thin batter. Knead the dough, once again, for a minute before rolling.
Divide the dough into two equal parts and make them into patties.
Roll each one into 11 inch diameter.
Spread one part of the filling evenly over the other.
Roll the sheet gently and use little water to seal the ends firmly.
With a sharp knife slice both ends about one-inch long, this should make about 14 -16 pinwheels and press each pinwheel lightly.
Do the same with second sheet.
Heat oil in a frying pan over medium flame.
Dip the pinwheels in the water-flour batter one at a time and fry till golden-brown.
Serve hot with tomato sauce and mint chutney

Photograph courtesy: Pinterest

Italian cheese pinwheel
Ingredients
6 slices of white bread
1 tbsp butter
1 tbsp garlic paste
1 tsp virgin olive oil
1/4 cup mushroom, finely chopped
1/4 cup zucchini, finely chopped
1/4 cup red bell pepper, finely chopped
1/4 cup broccoli, finely chopped
salt, as required
1/4 tsp black pepper powder
1/4 tsp oregano
1 potato, boiled and grated
1/4 cup cheddar cheese, grated
1 tbsp parsley, finely chopped
7 basil leaves

Method
Cut the bread slices in round shapes
In another bowl, mix butter and garlic paste well till smooth.
Now put a pan on medium flame and heat olive oil in it.
Add the chopped vegetables in it and sauté for two minutes.
Season it well salt, black pepper powder and oregano.
Now, brush the round sliced bread with butter-garlic paste on both the sides and toast it in oven at 150°C till it turns a little brown in colour.
Now, mix cheddar cheese with potato and blend well with a pinch of salt.
Add the chopped parsley leaves to the mixture and fill in piping bag.
Give a boundary to the toast with the potato-cheese piping bag.
Keep the sautéed veggies mixture in between, garnish with basil and roll it up.
Bake the bread loaded with cheese and veggies for a minute again and serve hot.

Photograph courtesy: Pinterest

Sweet pinwheel
Ingredients
300 gm butter
1 cup powdered sugar
2 egg yolks
3 cups flour
3 tsp baking powder
6 tbsp milk
1 tsp vanilla essence
2 pieces of cooking chocolate
2 tsp edible food colour

Method
In a big bowl combine the butter, sugar powder and egg yolks and whisk the mixture until smooth.
In another bowl dust the flour and baking powder and add the milk and vanilla essence to this dry mixture.
Mix till it all combines.
Then mix in the wet mixture slowly that is in the other bowl.
Knead the dough lightly by hand and divide into two balls.
Add different food colouring to half of the dough.
Now divide half the dough into quarter so as there are two same coloured balls and two plain or another coloured balls.
Take two different coloured balls, spread out on waxed paper on a counter, about 17 inches long.
Then put one coloured dough on bottom and the other colour dough on top of the waxed paper.
Smash down gently and carefully roll out the two evenly to about 9x13 inches long (leaving extra wax paper on all edges).
Now take out the wax paper from in between and roll the dough up again on the wax paper, into a 13 inch long log so that the wax paper is now not in between the two colours but outside.
Wrap the wax paper around the log, carefully twist the ends of the wax paper to secure.
Repeat this process for the other two balls to make a second log.
Chill the dough for at least an hour, or up to a day.
Once hard, slice with a sharp knife into 1/4-inch rounds and bake at 400°C for eight minutes or so.
Do not brown them!
Let them firm up for a few minutes before removing from baking sheet.