Bhakharwadi/ Potato Pinwheels

It has been a long time since I published a recipe. Have been super busy with doing a cooking lab in my science class, Bollywood dance party with my school kids, grading test, and lot more. Will share pictures with you soon :)

Last week on April 15th, my mom's B-day, I made her favorite farsan! Bhakharwadi is tiny, crispy fried pinwheel snack filled with roasted lentils and spices. But, my mom makes these pinwheels with grated potatoes and spices fried and served fresh. Serves great as appetizers or farsan as we say in Gujarati. This is sure to become your favorite!

So here is what you should do:

Peel and wash 4-5 large potatoes. Grate them.

My wonderful food processor. Since past 15 years my mom has also been using a food processor to grate potatoes. It makes cooking so easy. Before that, my dad used to help my mom grate potatoes using a traditional steel/iron grater and not just 4-5 potatoes, it would be 4-5 pounds of potatoes to make a big batch for a party or a get together!

So easy! Grated potatoes ready in 2 minutes :)

Prepare spices for tempering: 2 tbsp. sesame seeds, 1 tbsp mustard seeds, green chillies, curry leaves (finely chopped) 1 tsp. turmeric, pinch of hing.

Heat 4 tbsp. of oil in a pan. Just bought a new set of Corningware cook and serve bowls for my mom, my sister and myself :) So thought of making this recipe in it :)

As you heat the oil, add each tempering spice and fry it well.

Sesame seeds

Mustard seeds.

Green chillies.

Curry leaves.

Turmeric.

Hing

Add grated potatoes  and salt and mix well.

Cover and cook for 5-7 minutes. Cook till the potatoes are soft (they will not take a lot of time) Do not over cook them or make them mushy.

While the potatoes cook, get ready with other spices.
Red chilli powder, 1 tbsp. coriander powder, 1 tbsp garam masala, 1/3 cup plain yogurt, chopped cilantro and fresh lime.

When potatoes are cooked add spices.

Red chilli powder.

Coriander powder.

Garam masala

Yogurt

Mix well. Add lime juice and cilantro. Cover and cook spices for 3-4 minutes.

Let the potato filling cool! 

Try these mini pancakes on hot griddle...yum yum :)

While the filling cools, prepare a tough dough.

2 cups wheat flour, salt, 2 tbsp oil, fresh lime juice.

Add 1/4 cup of water to make a tough dough. 

Knead it well.

Let the dough rest for 5-10 minutes.

Keep it covered.

Divide the dough into 4 equal parts.

Make a ball and roll it evenly. A well kneaded tough dough will not need dry flour dusting on the rolling board or rolling pin. Lift the rolled dough occasionally to avoid sticking.

Spread a cup of cooled potato filling over the rolled dough. Spread it evenly.

Roll the dough and the filling tightly.

Use a sharl knife to cut into 1/4 inch pieces.

Deep fry them in hot oil till they turn golden brown.

OR

Bake in a 350F preheated oven till they turn golden brown.

Serve fresh with spicy cilantro chutney!

Enjoy these crispy outside and soft inside Bhakharwadis!