Hara Bhara Kabab Pinwheels
These crispy, veggie loaded hara bhara kabab pinwheels are made with spinach, peas, paneer, and potatoes wrapped in puff pastry. A perfect Indian fusion appetizer for parties or tea-time snacks.
Ingredients
For Hara Bhara Filling
- 100 g spinach leaves blanched
- ½ cup green peas blanched
- ½ cup green chickpeas blanched (or use boiled white chickpeas)
- 3 scallions chopped
- 2 medium russet potatoes boiled, peeled and fine grated
- 90 g paneer fine grated
- ⅓ cup fresh cilantro roughly chopped
- ½ inch fresh ginger roughly chopped
- 4-5 indian green chillies (hot) or use serraro pepper, adjust to taste, this is the only heat in the recipe
- 1 teaspoon garlic paste or use 2 garlic cloves minced
- 1 teaspoon salt adjust to taste, if the puff pastry brand you use is quite salty, you will need less
Spices for hara bhara filling
- ¾ teaspoon garam masala powder
- 1 teaspoon chaat masala powder
For Pinwheels
- 2 puff pastry sheets I use Pepperidge farm or Trader Joes
- 1 tablespoon water to brush on pastry to seal the seam
- 1-2 tablespoon butter melted, to brush before baking
Instructions
Prepare The Hara Bhara Filling
- In a food processor fitted with a metal blade, combine the blanched spinach, green peas, ginger, garlic, cilantro, scallions, and green chickpeas.
- Process on low speed 10-12 times until the vegtables are coarsely chopped and begin to hold together. Avoid over-processing as the mixture should have texture and not turn into a paste, as that can make it too wet.
- Transfer the blended mixture to a large mixing bowl. Add the grated potatoes and paneer.
- Next, mix in all the spice powders, and salt. Using a soft spatula or gently hands, combine everything . If needed, lightly oil your hands to help bring it together smoothly. Taste and adjust seasoning as desired.Handle the mixture gently as pressing or squishing too hard can cause the vegetables to release moisture, making the hara bhara filling soggy.
Shape & Bake Pinwheels
- Unroll the thawed puff pastry sheet on a lightly floured surface. If its too thick, roll it 2-3 times.
- Using a spatula or hands, spread half of the hara bhara filling over the rolled puff pastry, leaving a ½ inch border at the edges.
- Start rolling the pastry along the shorter edge, tightly.
- When you reach the opposite end, brush 1-2 teaspoons water at the edge.Roll and press gently to seal the seam and form a long roll.
- Using a serrated knife or sharp knife, trim off the uneven ends of the roll. In a saw action, slice the log into ½-inch thick rounds.
- Arrange 12-14 pinwheels flat on a half sheet tray lined with parchment paper. , Space them 1-2 inches apart to allow room for expansion during baking.
- If they feel too soft, place the sheet in the refrigerator for 10-15 minutes before baking.
- Bake for 18-20 minutes or until the bottoms are crisp and golden. Remove using a spatula on to a wire rack. Bake the remaining pinwheels. Let cool slightly and serve.
Notes
- Usually puff pastry comes in a pack of two. Begin a night ahead and thaw the puff pastry sheets if you use frozen. To thaw, simply pull out the sheets from the freezer and place in the refrigerator. While filling and shaping the pinwheels, work with one puff pastry sheet at a time and keep the other one refrigerated.
- You can assemble them 1 day ahead and bake off right before serving.
- Don't freeeze them, because the puff pastry is already thawed and re freezing is not recommended for food safety purpose.
- Lastly, if you have leftover filling, shape into small patties and cook on skillet to make kebabs.
Tried this recipe?Let us know how it was!