Sort ingredients
willa
QR Code
Listen
Pdf
Boil peeled and chopped potatoes for 15 minutes until soft, roughly mash with a fork and keep aside
In a pan, heat the oil and add chopped onion, sauté for 2-3 minutes on low heat until soft
Add garlic ginger paste and sauté for a further 2 minutes on low heat
Add spices and saute for 1-2 minutes on low heat (you can also add turmeric powder for colour but I forgot this oops - doesn't make a difference to the flavour though!)
Add chopped green chillis (optional for spicy filling) and peas. Saute for 2-3 minutes on medium heat
Turn the heat off, add potatoes, chopped coriander and lemon juice. Mix until well combined. Taste for salt and adjust if necessary.
Lay out puff pastry sheet and spread mixture all over
Roll tightly and place in fridge for 30 minutes to cool down
Slice into 12 equal pinwheels with a sharp knife, place on baking tray and brush with egg wash or milk
Place into a preheated oven at 180C for 20-25 minutes
Serve right away with green chutney (recipe is further down on my feed) and enjoy!