Aloo Bhakarwadi, Indian Fried Potato Pinwheels



Looking for an alternative to a samosa? Try aloo bhakarwadi. It has relatively the same ingredients, and instead of spending time making cones, then stuffing the cones, then folding the cones, then deep frying forever…you can just roll out the dough, fill it, roll it up,  cut it, fry it and BAM. It’s finished.

Aloo Bhakarwadi has its roots in Gujarat, so traditionally this recipe calls for coconut and sugar. I don’t really like to add coconut or sugar to things like this, so I left both out. You can pretty much add whatever you want to the mixture. Experiment. Have fun, and enjoy!


  • 1 cup white flour
  • 1 cup wheat flour
  • 1/4 cup oil
  • 2 tbsp rice flour (optional)
  • salt to taste
  • water for making dough
  • 4 potatoes, peeled, cooked, and mashed
  • 1/2 onion, finely diced (optional), I used fried onions, because they have a great flavor
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1-2 tsp sesame seeds
  • 2 chopped green chilis
  • 1 tbsp chopped curry leaves
  • 1 tbsp coriander leaves
  • 1/2 tsp turmeric
  • 1/2 tsp red chili powder
  • 1/2 tsp garam masala
  • 2 tbsp shredded coconut
  • sugar, to taste
  • salt, to taste
  • oil for frying
  • oil for cooking

To Make:

Make the dough by mixing the white and wheat flour and salt. Add the oil, and incorporate it into the flour, making crumbles. Add enough water to make a stiff dough. Cover and set aside for 20 minutes.

Make the stuffing. Heat some oil in a pan, add the cumin, mustard, and sesame seeds. Once they splutter, add curry leaves and onions. Cook till golden brown. Or if you use fried onions, just give it a couple stirs. Add the rest of the spices, give a quick stir, then add the potatoes. Stir until potatoes have the spices all mixed in, then remove from heat and let cool. IMG_20130408_163906

Roll out the dough, you can take your chances by trying to roll out one really large piece, or you can divide the dough and roll out each piece separately. IMG_20130408_164636 IMG_20130408_164837

Spread some mixture onto the dough, flatten the mixture with a spoon. Then roll it up. You may want to put a little water on the edges to make sure the dough sticks together. IMG_20130408_164947 IMG_20130408_165005 IMG_20130408_165200

Slice it up.IMG_20130408_165342

Fry a handful at a time, and you’re done. You may want to put a toothpick through the wheels, just to make sure they don’t come apart while frying.

IMG_20130408_171100 IMG_20130408_171133

Serve with green chutney or tamarind chutney.


4 responses to “Aloo Bhakarwadi, Indian Fried Potato Pinwheels

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