Baked Soya Pinwheels / Soya Bakarwadi

 This was a crunchy snack with the soya granules stuffing. I made it by baking without deep frying. It will be healthy snack to munch with the hot tea.

 It can also be served as a starter for parties.

Soya is a source of complete protein. A complete protein is one that contains significant amount of all the essential amino acids for the human body. Soya is a good source of protein for te vegetarians and vegans. Soy protein is the nutritional equivalent of meat , egg and casein for human growth and health. Consumption of soy may also reduce the risk of colon cancer , possibly due to th presence of sphingolipids.

 Bakarwadi was a famous spicy fried pastry of maharastra , eaten as a snack during tea time. It was a favorite dish of marathis. It takes less time to make this snack.
in the original recipe , the filling will be made of poppy seeds , sesame seeds , tamarind pulp and curry powder. vegetable Bakarwadi is also there. Usually bakarwadis are deep fried , i made it healthy by baking.

 I made these pinwheels by using soya granules as the filling. I didn't add tamarind pulp , i used tomato for sour taste.

Requirements :

Maida – 2 cup

Water

Salt

Oil – 2 tbs

For filling :

Soya granules – 1 cup

Onion – 1

Tomato – 1

Garam masala – 1 tsp

Salt as required

Ginger garlic paste – ½ tsp

Oil – 1 tsp

Method :

For dough :

Mix the flour , salt and oil together . Add a cup of water and knead into a soft smooth dough.

Let the dough rest for 30 minutes.

For filling :

Soak the soya granules in two cup of luke warm water for ten minutes.

Squeeze the excess water out and wash and squeeze again.

Grind coarsely the soya granules.

Heat oil, add the chopped onion and sauté well.

Add in the chopped tomato and sauté till fully mashed.

Add the ginger garlic paste and sauté till raw smell leaves.

Add the grounded soya and mix well.

Add the garam masala and required salt.

Cook in medium flame for five minutes.

Filling is ready , let it cool.

Making of pinwheel :

Take the kneaded dough. Roll it into a thin paratha with the rolling pin.

Spread the filling throughout the rolled dough .

Roll tightly towards the other end.

Cover in a plastic wrap and refrigerate for 30 minutes in the freezer compartment.

Cut in to 2 cm pieces and arrange in the baking tray.

Brush with melted butter.

Bake in the preheated oven of 220 degree Celsius for 20 minutes.

Serve immediately.

Crunchy baked soya pinwheels are ready to serve.

Note :

Remaining rolled dough log can be stored for 3 days , baked when needed.

Any other filling can be used .

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