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Inspired by the popular Indian appetizer hara bhara kebabs, these bite sized hara bhara pinwheels make for a fun and flavorful indian fusion snack. Buttery puff pastry sheets are filled with a spiced green vegetable mixture of spinach, peas, green chickpeas, paneer and potatoes. The puff pastry is rolled tightly, and sliced into spiral pinwheels. These pinwheels are familiar yet a little fancy! They are exactly the kind of food that makes everyone reach for seconds.
I truly believe that everything tastes better when wrapped in puff pastry. Over the past few years, I have experimented with a few pinwheel snack recipes such as samosa pinwheels, jalapeno pinwheels, and this latest version aka the hara bhara pinwheels turned out absolutely delightful. They make for the perfect appetizer, and are ideal as party starters or tea-time treats!
About My Recipe
Whenever I make hara bhara kebabs at home, we love enjoying them wrapped in butter naan with a drizzle of green chutney. That’s what inspired me to use the same filling inside puff pastry sheets. The filling is similar to the kebabs, except that instead of regular chickpeas, I’ve used blanched green chickpeas.
Since I usually add paneer to my kebabs, it’s included in this green vegetable filling as well. Because the mixture is encased in pastry, make sure to season it generously. Otherwise, the layers of pastry can taste a bit bland.
Another important thing to remember is texture. For that, grate the potatoes and paneer, and coarsely blend the peas, spinach, green chickpeas, green chillies, and herbs. Don’t make a paste. A smooth paste can make the filling bit gummy, and you’ll lose that lovely bite and freshness that define good hara bhara kebabs.
If you want, you can add fine grated mozzarella cheese to the filling, but I felt that the paneer was enough! If desired, you can also add few finely chopped cashews or pistachios. Once wrapped and baked, the result is magical. They are appetizing to look at with a crisp golden pastry encasing a vibrant green filling. Not to forget, they smell incredible!
Ingredients
Instructions
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.
- Add all the green vegetables, ginger, green chilli and cilantro to a small processor jar.
- Blitz to a coarse green paste.
- Transfer the green vegetable mixture to a mixing bowl and add the finely grated paneer, potato, salt, and spices.
- Mix everything very well. Your hara bhara filling is ready. It should be like a soft lump/dough.
5.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.
6. Roll the pastry along the shorter edge.
7. Brush water at the edge.
8.Press gently to seal the seam and form a long roll.
9. Using a serrated knife, trim off the uneven ends of the roll. Slice the log into ½-inch thick rounds.
10. Arrange the pinwheels flat on a half sheet tray lined with parchment paper. , Space them 1-2 inches apart to allow room for expansion during baking.
Bake for 18-20 minutes or until the bottoms are crisp and golden. Remove using a spatula on to a wire rack. Let cool slightly and serve.
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.
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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
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.
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