Chef’s Tips
Keep the filling moderately dry for crisp edges.
Roll tightly; chilling helps prevent opening while frying.
Use medium heat so centers warm through without scorching.
Aloo Pinwheel Paratha
15 mins
Total Duration
4
Servings
Easy
Difficulty
220
Calories
Aloo Pinwheel Paratha is a quick, mildly spiced Indian tiffin made by spreading a potato
filling over a rolled paratha, rolling into a log, slicing into pinwheels, and
shallowfrying—finished with a Dark Fantasy cookie sweet surprise.
Ingredients
- 2 boiled Potatoes, mashed
- 1 small Onion, finely chopped
- 2 tbsp Green peas
- 2 Green chillies, finely chopped
- 1 tsp Garam masala
- 1 tsp Black pepper powder
- Salt to taste
- 2 Rolled parathas (ready or homemade)
- 2 tbsp cooking oil (for shallowfrying)
- 1 tbsp Fresh coriander, chopped (optional)
Step-by-Step
Lorem ipsum dolor sit amet, consect
1
Mix the filling: potatoes, onion, peas, green chilies, garam masala, black pepper, coriander, and salt.
2
Lay out a rolled paratha. Spread a thick, even layer of the filling, leaving a small border.
3
Roll tightly into a log and seal the edge by pressing gently. Chill 5 minutes if soft for cleaner cuts.
4
Slice the log into equal pinwheels.
5
Heat oil on medium. Place pinwheels cutside down and shallowfry until golden and crisp on both sides.
6
Remove and drain excess oil. Cool briefly.
7
Pack into a tiffin with a colourful garnish and peeled orange segments.
Other Categories
