Ingredients:

Filling:

2-1/2 cups of mashed potatoes
1/2 cup green peas boiled and drain,
1 tbsp cumin seeds
1 tbsp green chilie
2 tbsps coriander powder
1/2 tbsp red chili pepper
1/2 tbsp garam masala
1 tbsp mango powder
 salt, adjust to taste
2 tbssps finely chopped cilantro
Crest:

1 cup all purpose flour
2 tbsps fine sooji (semolina flour)
1/2 tbsp salt
3 tbsps oil
1/3 cup cold water
3 tbsps all purpose flour (maida or plain flour)
1/4 cup water
Oil to fry

Method:

Crest:

 Mix flour, salt and oil add water to make soft dough add water as needed.cover it with a damp cloth. Let the dough keep for at least 15 minutes.
Filling:

Squeeze the water from green peas and mix all the ingredients for filling; potatoes, cumin seeds, coriander, green chili, mango powder, salt, and cilantro together. Divide the filling in 2 parts and set aside  
Making Pinwheels

Mix the all purpose flour and water to make thin batter. Set aside.Knead the dough for a minute and divide into 2 equal parts and roll them into balls.Roll the ball into diameter.Spread one part of the filling evenly over rolled dough, slightly pressing.Use a little water to seal the end of the sheet firmly, roll the log gently 6-7 times this helps keeping together.With a sharp knife slice the both ends about 1 inch long then slice the log into ½ inch thick, this should make about 14 -16 pinwheels. Press each pinwheel lightly.Heat the oil in a frying pan over medium high heat.Dip the pinwheel in the batter one at a time and slowly drop in the oil in frying pan.Fry the pinwheels until both sides are golden-brown.The crispy, delicious pinwheels are now ready to serve.
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