THE PINWHEEL CHAAT.

Chaats. Yes, We are talking about the favorite street food of India. Although most chaats originated in some parts of Uttar Pradesh, they are enjoyed equally by people living across the Indian Sub-continent! It is believed to have taken birth in the mughal kitchen during the rule of Shah Jahan. Over time as the country went under foreign influences, modifications were in order as new flavors were added to the local fare. Today, chaat is a global phenomenon with its own creative spin at every corner of the world.

Pinwheels make for great party snacks. They are a great rendition to the Indian snack, samosa. Pinwheels are equally enjoyable as CHAAT with curd and tamarind chutney drizzle.
They are extremely easy to prepare and with a creative spin it can be made into perfect party slashers!

THE PINWHEEL CHAAT undeniably can beat all other renditions of chaats consumed on street sides.
Ensue the recipe below to have a maior ChaaTgasm!

                  THE PINWHEEL CHAAT 


      PREP TIME: 30 MINS        COOKING TIME: 20 MINS     SERVES: 4

HERE’S WHAT YOU WILL NEED:

For the pinwheel
FOR CRUST :

  • 1 cup all purpose flour
  • 2 tablespoons fine semolina flour
  • 1/2 teaspoon salt
  • 3 tablespoons oil
  • Approximately 1/3 cup cold water

FOR FILLING :

  • 4 medium size potatoes (boiled peeled and roughly mashed)
  • 1/2 cup green peas (boiled)
  • 1 teaspoon cumin seeds
  • 1 tablespoon green chillies (finely chopped)
  • 2 teaspoons coriander powder
  • 1/2 teaspoon red chilly powder
  • 1/2 teaspoon garam masala
  • 1 teaspoon dry mango powder (amchur)
  • 1-1/4 teaspoons salt
  • 2 tablespoons fresh coriander (finely chopped)

ALSO NEEDED :

  • 3 tablespoons all purpose flour
  • 1/4 cup water
  • Oil to fry

For the Tamarind Chutney:

  • 200 gms tamarind (imli)
  • 100 gms jaggery (gur)
  • 1 tbsp sugar
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 tsp black salt (sanchal)
  • 1 tsp  ginger 
  • 1 tsp garam masala
  • 1 1/2 tsp chili powder
  • hot water

For the curd drizzle: 

  • 200 gms curd or yogurt
  • sugar syrup
  • roasted cumin powder 

HERE’S WHAT YOU NEED TO DO:

PART 1

THE PINWHEEL

CRUST :
Mix flour, salt, semolina and oil well in a bowl. Add water as needed to make soft dough. Kneed it for a minute. Cover the bowl with a piece of  aluminium foil. Let the dough rest for at least 15 minutes. 

DSC03544.JPG
The dough after resting.


FILLING :
Squeeze the water from green peas. Oil a pan and add all the ingredients for filling;  mashed boiled potatoes, cumin seeds, coriander powder, green chilly, mango powder, salt, and fresh coriander together. Once thoroughly mixed cut the heat off. Divide the filling into two parts.

DSC03513
The filling.

MAKING PINWHEEL :

  1. Knead the dough for a minute and divide into 2 equal parts. Roll them into balls.
  2. Roll the ball flat into about 11 inch of diameter.
  3. Spread one part of the filling evenly over rolled dough.
  4. Roll the sheet gently, but firmly until you have a nice firm log.
  5. Use a little water to seal the end of the sheet firmly,roll the log gently 6-7 times, this helps keeping the log together.
  6. With a sharp knife trim off  both the ends then slice the log into ½ inch thick wheels, this should make about 10 pinwheels.
  7. Press each pinwheel lightly.

 

DSC03585
  A pinwheel.

TAMARIND CHUTNEY

Gently mash tamarind with water in a small bowl until pulp is softened. Force pulp through a sieve into a 2- to 3-quart saucepan, pressing on and then discarding seeds and thick fibers. Add sugar and jaggery. Cook over low heat, stirring, just until sugar is dissolved, then return mixture to cleaned bowl.

Toast coriander, cumin seeds in a small skillet over moderate heat, stirring, until fragrant and a shade darker, about 2 minutes. Cool completely, then finely grind in grinder. Stir spices into tamarind mixture along with chili powder and black salt and garam masala.

DSC03549.JPG
Tamarind chutney

 CURD DRIZZLE

In a saucepan heat water ans sugar. Bring it to boil. Reduce until it gains a syrupy texture.

In a bowl whisk the curd until smooth. Slowly whisk in the sugar syrup. Sprinkle some roasted coriander powder. Keep aside.

DSC03491.JPG
Curd drizzle.

PART 2
In a bowl whisk flour and water together into a smooth batter. Dip the pinwheels into the batter and deep fry them in preheated oil. Fry until they gain a rich golden color. Cut off the heat and soak the excess oil off the pinwheels with a tissue.

Place the pinwheels on a serving dish (4-6), drizzle two spoons of the curd over it followed by the tamarind chutney. Garnish it with coriander leaves.
AND YOUR CHAAT IS READY TO MAKE HISTORY!

DSC03587

Try it yourself and do remember to drop me a feedback!

 

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