First of all, add oil, salt to taste to the wheat flour and make a dough like a normal paratha. Add oil, Mustard seeds, cumin seeds, asafoetida in a pan and add mashed potatoes. Then add red chilli powder, turmeric powder, Coriander Powder, garam masala, pinch of sugar, salt to taste and saute for 2 to 3 minutes so that no steam remains in the stuffing.

Then make small dough balls and roll out paratha. Brush the paratha with oil lightly, place the stuffing on it, leaving a few cores on all sides. Now slowly roll the paratha so that no air fills inside. Apply water on the last core and seal the paratha roll. cut out an equal part of the roll using the blunt edge of the knife. Press each part in the palm of your hand in such a way that it looks like a circle on the top and bottom side, shape into a round tikki. make all the pinwheels this way.

Then add oil to a pan and fry the pinwheels. Now potato pinwheels are ready. You can also store these pinwheels for 1-2 days.