• Thaw the frozen puff pastry sheet in your refrigerator overnight.

Date & Tamarind Chutney

• Soak the dates in boiling water for 10 minutes. Drain the water and add them to a blender along with all the other ingredients. Blend to a smooth paste. Date & tamarind chutney is ready!
  

Chili garlic chutney

• Blend all the ingredients together into a smooth paste. Chili garlic chutney is ready!
  

Masala peanuts

• Coarsely chop the peanuts, then mix all the ingredients together in a bowl. Set it aside for later.

Dabeli filling

• Wash the potatoes well and steam them until they are full cooked.

  Instant pot instructions: Pour 2 cups of water in the instant pot liner and place a trivet with the potatoes on top. Close the lid with the sealing ring attached and set the vent to sealing. Cook on Manual/Pressure cook mode for 10-16 minutes (depending on the size of your potatoes) and allow the pressure to release naturally before opening.

  Stove top instructions: Pour 3 cups of water in a pot and place a trivet with the potatoes on top. Cover with a tight fitting lid. Cook on high until the water starts boiling and then reduce the flame to medium low to keep the water at a simmer. Cook until the potatoes are tender and a knife inserted into them goes in easily.

  Let the potatoes cool down until they are easy to handle.
  
• Peel the potatoes and add them to a large bowl. Mash the potatoes well. Add in all the spices and the melted butter and mix well.
  
• Now add in ¼ cup of the date & tamarind chutney into the dabeli filling and mix everything well to combine. Taste and adjust salt if needed. Refrigerate the filling until needed.
  

To make the pinwheels

• Flour your working surface and unroll the thawed puff pastry sheet. Using a rolling pin, smooth out the folds of the pastry.
  
• Spread a thin layer of the chili garlic chutney all over the puff pastry.
  
• Now top it with the dabeli filling. Spread the filling, so it is uniform thickness all over. Leave a ½ inch gap along the 2 longer edges while doing this. Sprinkle the spicy peanuts all over the filling.
  
• Starting at the longer edge, roll the puff pastry gently but tightly (like you would a cinnamon bun roll) to make a log. Pinch the end gently to seal. If at any time you feel that the puff pastry is getting warm, refrigerate it immediately and resume work once its chilled.
  
• Using a serrated knife, cut about 2 inch thick pinwheels out of the pastry log. Place the pinwheels on a parchment lined baking sheet, about 2 inches apart (they puff and spread while baking). Chill the pinwheels in refrigerator for a minimum of 15 minutes before you want to bake them. See notes below for make ahead freezing instructions

Oven instructions

• Preheat your oven to 400F/200C while the pinwheels are chilling. Brush the pinwheels with melted butter and bake them for about 20-25 minutes or until lightly golden brown in color.
  

Air fryer instructions

• Preheat your air fryer for 3 minutes at 375F/190C. Brush the pinwheels with melted butter and place the pinwheels in the air fryer basket with about 1" gap between them, Fry for 8-10 minutes keeping an eye on them.
  

Serving

• Serve the pinwheels garnished with onion, cilantro, pomegranate seeds and sev. Also serve the leftover chutneys alongside for dipping.