Crispy Potato Pinwheel Lollipops: A Fun & Flavorful Indian Snack
45 minutes
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About Crispy Potato Pinwheel Lollipops: A Fun & Flavorful Indian Snack
Imagine biting into a golden, crispy shell that gives way to creamy, spiced mashed potatoes. These Crispy Potato Pinwheel Lollipops are a surprising and delightful treat, perfect for parties or a fun, anytime snack.Aromatic spices infuse the creamy center, while a delicate poppy seed coating adds a subtle nutty crunch. Each bite is an explosion of flavor and texture.Easy to make and visually stunning, these lollipops are guaranteed to be a crowd-pleaser for both kids and adults. Get ready for a unique culinary adventure!
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Recipe Time & More
Prep30 minutes
Cook15 minutes
Total45 minutes
Ingredients
For the Potato Filling
- 2 cup Potatoes boiled and mashed
- 1/2 tsp Chili Powder red
- 1 tsp Cumin Seeds
- 1 tsp Garam Masala
- 1 1/2 tsp Salt or to taste
For the Dough
- 2 cup All-Purpose Flour
- 1/2 tsp Salt
- 1 tsp Carom Seeds
- 1 Tbsp Ghee
- cup Water as needed for kneading
For Coating and Frying
- 4 Tbsp Poppy Seeds
- Oil for frying
- Lollipop Sticks soaked in water for 30 minutes
Instructions
- In a bowl, combine the mashed potatoes, red chili powder, cumin seeds, garam masala, and salt. Mix well and set aside.
- In a separate bowl, combine the refined flour, salt, carom seeds, and ghee. Gradually add water and knead until a soft dough forms. Cover and let it rest for 15-20 minutes. This allows the gluten to relax, resulting in a more pliable dough.
- On a lightly floured surface, roll out a portion of the dough into a thin rectangular shape.
- Evenly spread a layer of the spiced potato filling over the rolled-out dough.
- Starting from one of the longer edges, tightly roll the dough into a cylinder. Pinch the edges to seal the filling inside.
- Cut the rolled cylinder into 1-cm thick slices. These will be your pinwheels.
- Create a slurry by mixing a small amount of refined flour with water. Brush this slurry onto both sides of each pinwheel. This will help the poppy seeds adhere.
- Coat both sides of the pinwheels with poppy seeds, pressing gently to ensure they stick.
- Pat the soaked lollipop sticks dry and insert one into each pinwheel.
- Heat oil in a pan over medium heat. Fry the potato pinwheels until they turn golden brown and crispy.
- Remove the lollipops from the oil and place them on a paper towel-lined plate to absorb excess oil. Serve hot with your favorite chutney or sauce.
Recipe Notes
Good To Know
- For extra crunch, roll the pinwheels in a mixture of poppy seeds and a small amount of semolina (sooji) before frying or baking.
- If you prefer baking over frying, preheat your oven to 200°C (392°F), brush the pinwheels lightly with oil, and bake them on a lined tray for 18-22 minutes, flipping halfway for even crispiness.
- To make these lollipops ahead for parties, assemble and shape the pinwheels, then freeze them in a single layer; fry or bake directly from frozen, adding a few extra minutes to the cooking time as needed.
- For a cheesy variation, sprinkle a little grated processed cheese or paneer over the potato filling before rolling up the dough, giving an extra gooey center.
Expert Tips
- Ensure the potato filling is completely cooled before assembling the pinwheels to prevent the dough from becoming soggy.
- Don't overfill the pinwheels, as this can cause them to burst during frying or baking.
- For a more festive look, use cookie cutters to create different shapes from the rolled-out dough before adding the filling.
Storage Instructions
- Store leftover pinwheels in an airtight container at room temperature for up to 2 days. Reheat in a warm oven or air fryer for optimal crispiness.
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Recipe Nutrition
Calories: 362kcalCarbohydrates: 47gProtein: 6gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 855mgFiber: 2gSugar: 1g
Shobha Keshwani
Articles: 28
4 Comments
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This is so tempting! Can’t wait to cook it.
I’m eager to make this recipe!
Awesome
This looks so appealing! Thanks for sharing.