Bajiya Pinwheels

 Even with the lockdown I still try to bring some normalcy into the Ramadhan routine by trying to make a smaller portion of these snacks so the kids can have some after praying Tharaaweeh at home.

I love bajiya or the local version of samosas but I  find the process of making bajiya a bit daunting and time-consuming.  I saw this recipe in Chef Sanjyokt Kher's YouTube channel where the chef makes samosa pinwheels.
When I saw this I was pretty excited I have to say because in the recipe the samosa filling is spread on the pastry rolled up like a Swiss roll and cut into slices. Then fried. These are great and surprising the filling doesn't seep out because of the batter

 So I tried this method by using bajiya filling, and after the filling cooled I spread it in a thin layer over the thinly rolled dough. Even though tomato paste is normally not found in this filling mix, I used it in order to make the filling more spreadable. If you don't want to use tomato paste, just leave it out.

roll dough thinly

spread the filling in a thin layer

This dough is then rolled tightly.

Slice the rolled dough into 1/2 inch thick slices. Gently press each slice down with your fingers.

Make a thin batter of flour and water.

thin batter

Heat oil for deep frying in a saucepan or wok. Bring the heat down low once the oil is hot. Dip each pinwheel in the batter and drop it into the hot oil. Deep fry till the pinwheels are cooked and lightly golden. Remove and drain excess oil on kitchen paper.
It was a hit with my family when I made it for afternoon tea during the school holidays. So it is a great recipe to try when you are pressed for time but still want to eat some bajiya.

Recipe adapted from Samosa pinwheel recipe from the YouTube channel Food Lab

Yield: 28 pinwheels

Author: Nammi

Bajiya Pinwheels

prep time: 45 mins cook time: 30 min total time: 75 mins

ingredients:

Dough

• 1 1/2 cups plain flour
• 3 tbsp oil
• hot water
• salt

Filling

• 1 large onion thinly sliced ( see notes)
• 1 (180g) can tuna (see notes)
• 1/4 scotch bonnet pepper, thinly sliced (optional)
• 1/2 inch ginger grated
• 8 curry leaves
• juice of 1/2 lime
• 2 tsp curry powder 
• 1/2 tsp  ground cinnamon and cardamon mix ( grind a little piece of cinnamon and few cardmon pods)
• 1 tsp tomato paste
• 2 tsp sugar
• salt
• oil

Batter

• flour 1 heaped tbsp
• water, enough to make a thin batter
• Oil for deep frying

instructions:

How to cook Bajiya Pinwheels

Dough

1. Sift flour into a large bowl, mix in salt ( 1/2 tsp)
2. Make a well in the centre of the flour and pour oil and enough hot water to bring the flour together. Water say start with about 1/2 cup and keep mixing till it starts to clump together and then start kneading with your fingers till you get a nice smooth dough.
3. Cover with a damp cloth and set aside for a few minutes to relax the dough and prepare the filling.

Filling

1. Heat 3 tbsp oil in a frying pan, add the onions and cook till they soften and caramelize, will take about 10 minutes, cook on medium-low heat, stirring now and then.  
2. Meanwhile, place the tuna in a bowl after draining the oil, flake it and mix in the curry powder, a pinch of salt, ginger, lime juice, and scotch bonnet peppers if using, mix well.
3. Once the onion has caramelized add curry leaves, cook for 1 minute then stir in the tuna mixture and tomato paste and a tiny splash of water. Cook stirring constantly. Taste add more salt if needed and then add sugar and the mixture of cinnamon and cardamon. 
4. Cook for a further 2 minutes. Remove from heat and leave to cool.

Making the Pinwheels

1. Once the filling mixture is cooled, remove the curry leaves.
2. Divide the dough into two and on a floured work surface roll out one half of the dough. Roll it thinly into a rough rectangle. 
3. Spread half of the filling mixture all over the dough leaving a 1 cm edge on each side.  
4. Taking the longest side, roll the dough tightly into a log, and brush some water on the edge to help seal the roll. 
5. Using a sharp knife, cut the rolled dough into discs, about 1/2 inch. 
6. Press down on each disc, gently to flatten it a little, set it aside on an oiled plate.
7. Repeat the same on the remaining dough and filling

Frying

1. Once all the pinwheels are done, make a thin batter using the flour and water. It is a very thin batter as you can see in the picture.
2. Heat a saucepan or wok  with oil for deep frying,  once the oil is hot, reduce the flame to medium low. 
3. Drop a few pinwheels into the batter, remove and shake a little before dropping them into the hot oil. Frying for about  5 minutes till they are golden. 
4. Remove on to a kitchen paper and drain any excess oil.
5. Enjoy!

NOTE:   If you don't have a large onion, use two or 1 medium onion and increase the amount of canned tuna to 1 1/2 cans instead of 1 can.  If you dont have scotch bonnet  but still want to get some chilli flavor add 1/2 tsp of ground red chilli powder when adding currry powder.

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