Besan Pinwheel Recipe- Sesame Coconut Khus Khus Snack

Last Updated on 4 months by Neha Deshmukh

Besan Pinwheel Recipe – Sesame Coconut Khus Khus Snack

Hello friends! Today, I’m sharing a recipe that’s been a family favorite for years – these crispy, flavorful Besan Pinwheels! They’re packed with the goodness of sesame, coconut, and poppy seeds, and honestly, disappear way too quickly whenever I make them. I first made these for a Diwali gathering, and they were a huge hit. They’re a little bit of work, but trust me, the satisfying crunch and delicious taste are totally worth it.

Why You’ll Love This Recipe

These Besan Pinwheels aren’t just tasty; they’re perfect for so many occasions! They make a fantastic tea-time snack, a delightful addition to a party spread, or even a crunchy accompaniment to your meals. Plus, the combination of textures – the flaky pastry and the slightly coarse filling – is just divine. They’re savory, a little sweet, and utterly addictive.

Ingredients

Here’s what you’ll need to create these little bundles of joy:

• 1 cup gram flour (besan) – about 180g
• 0.75 cup all-purpose flour (maida) – about 90g
• 0.25 tsp turmeric powder – about 1.25g
• 1 pinch asafoetida (hing) – about 0.5g
• 0.75 tsp salt – about 4g
• 3 tbsp oil – about 45ml
• 4-5 tbsp water – about 60-75ml
• 2 tbsp white sesame seeds – about 15g
• 0.5 cup desiccated coconut – about 50g
• 1 tbsp poppy seeds (khus khus) – about 10g
• 0.5 tsp fennel seeds (saunf) – about 2.5g
• 1 tsp Kashmiri red chili powder – about 5g
• 1 tsp coriander powder – about 5g
• 1 tsp cumin powder – about 5g
• 0.5 tsp garam masala – about 2.5g
• 1.5-2 tbsp sugar – about 20-30g
• 0.5 tbsp lemon juice – about 7.5ml

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Besan/Gram Flour: This is the star of the dough, giving it a lovely texture and flavor. Make sure yours is fresh for the best results!
• Asafoetida/Hing: Don’t skip this! It adds a unique savory depth. A little goes a long way, so just a pinch is perfect. If you’re not familiar, it has a pungent smell but mellows out beautifully when cooked.
• Poppy Seeds/Khus Khus: These add a wonderful nutty flavor and texture. You can find them at most Indian grocery stores.
• Regional Variations in Spice Blends: Every family has their own secret touch! Feel free to adjust the spice levels to your liking. Some people add a dash of amchur (dry mango powder) for a tangy twist, or a pinch of chaat masala for extra zing.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the dough. In a large bowl, combine the gram flour, all-purpose flour, turmeric powder, asafoetida, and salt.
2. Add the oil and mix well. Now, gradually add water, a tablespoon at a time, kneading until you form a semi-soft dough. It shouldn’t be too sticky or too firm. Cover and let it rest for about 15-20 minutes.
3. While the dough rests, let’s prepare the filling. In a dry pan, roast the sesame seeds, desiccated coconut, poppy seeds, and fennel seeds over medium heat until lightly golden and fragrant. Be careful not to burn them!
4. Remove from heat and let it cool slightly. Then, add the Kashmiri red chili powder, coriander powder, cumin powder, garam masala, and sugar. Grind everything into a coarse mixture.
5. Finally, stir in the lemon juice. This brightens up the flavors beautifully.
6. Now for the fun part! Roll out the dough thinly on a lightly floured surface. Aim for about 1/8 inch thickness.
7. Using a cookie cutter or a knife, cut out circles (about 3-4 inches in diameter).
8. Brush each circle with a little water. Spread about a teaspoon of the filling evenly over the circle, leaving a small border.
9. Roll the circle tightly into a pinwheel shape.
10. Slice each pinwheel into about ½ inch thick pieces.
11. Heat oil in a deep frying pan over medium heat. Carefully fry the pinwheels in batches until they are golden brown and crisp.
12. Drain on paper towels and let them cool.

Expert Tips

• Don’t overcrowd the pan when frying. This will lower the oil temperature and result in soggy pinwheels.
• Make sure the oil is hot enough before adding the pinwheels. Test it by dropping a tiny piece of dough into the oil – it should sizzle immediately.
• For extra crispy pinwheels, fry them twice. Fry once at a lower temperature to cook them through, then again at a higher temperature to get them golden and crisp.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply ensure your sugar is vegan-friendly (some are processed with bone char).
• Gluten-Free Adaptation: Substitute the all-purpose flour with a gluten-free flour blend. I’ve had good results with a mix of rice flour and potato starch.
• Spice Level Adjustment: My family loves a little heat, but you can reduce the amount of Kashmiri red chili powder if you prefer a milder flavor.
• Festive Adaptations – Diwali/Holi: During Diwali, I sometimes add a few strands of saffron to the filling for a touch of luxury. For Holi, I’ve experimented with adding a pinch of rose petals for a floral aroma.

Serving Suggestions

These Besan Pinwheels are delicious on their own, but they’re even better with a cup of chai! They also pair well with a cooling raita or a spicy chutney. I love serving them as part of a larger snack platter for guests.

Storage Instructions

Store the cooled pinwheels in an airtight container at room temperature for up to 3-4 days. They might lose a little of their crispness over time, but they’ll still be delicious!

FAQs

Let’s answer some common questions:

• What type of oil is best for frying these pinwheels? You can use any neutral-flavored oil with a high smoke point, like vegetable oil, canola oil, or sunflower oil.
• Can I make the dough ahead of time? Absolutely! You can make the dough a day in advance and store it in the refrigerator. Just bring it to room temperature before rolling it out.
• How can I adjust the sweetness level in the filling? Start with 1.5 tablespoons of sugar and taste as you go. Add more if you prefer a sweeter filling.
• What is the purpose of asafoetida in this recipe? Asafoetida adds a unique savory flavor that enhances the overall taste of the pinwheels. It also aids in digestion.
• Can I bake these pinwheels instead of frying them? While frying gives the best texture, you can try baking them at 180°C (350°F) for about 15-20 minutes, or until golden brown. They won’t be as crispy, but still tasty!

Enjoy making these Besan Pinwheels! I hope they bring as much joy to your kitchen as they do to mine. Let me know how they turn out in the comments below!