Combine all the ingredients and knead into a stiff dough with sufficient water. Rest the dough for 30 minutes.

For the stuffing: Heat the oil in a non-stick pan, add ginger, green chilies, curry leaves and saute for few seconds.

Then add boiled & mashed potato, green peas, turmeric powder and chili powder. Cook for 4 to 5 minutes by stirring well. Add amchoor powder, garam masala powder, salt and cook for 2 more minutes. Remove from heat and allow to cool.

Divide the dough into two equal parts. Roll out each part into a large thin rectangle sheet (approx. 10 inches by 12 inch). Spread half of the potato mixture on the sheet evenly.

Start rolling the sheet tightly till the end till you get a nice big roll.

Slice the roll with a sharp knife about ½ inch of thickness. Repeat the step with another half of the dough. Sprinkle sesame seeds over the sliced pinwheels.

Heat oil in a deep bottom saucepan and deep fry the pinwheels on medium heat for 5 to 7 minutes.

Serve hot with tomato sauce or chutney.