Prepare the Filling: Boil potatoes in salted water until tender, about 15–20 minutes. Drain and crumble into a bowl. In a skillet, heat ghee over medium flame, sauté ginger and green chillies until fragrant, about 2 minutes. Add cumin, ajwain, coriander, red chilli powder, and hing; cook for another minute before mixing in crumbled potatoes and peas. Stir and cook for 5-7 minutes.

Rest the Filling: Remove from heat and let cool for 10-15 minutes. Chop cilantro and fold it into the mixture.

Roll Out Puff Pastry: On a lightly floured surface, roll out puff pastry sheets to about 1/8 inch thick. Spread the filling evenly across the surface, leaving a small border for sealing.

Shape the Pinwheels: Roll the pastry tightly into a log and seal the seams. Chill in the refrigerator for 20-30 minutes.

Slice and Arrange: Unwrap the log and slice into 1-1.5 inch pinwheels. Arrange on a parchment-lined baking sheet.

Chill Again: Place pinwheels in the refrigerator for an additional 10-15 minutes. Preheat the oven to 400°F (200°C).

Bake the Pinwheels: Brush with melted butter and bake for 16-18 minutes, turning halfway for even browning.

Serve Warm: Let cool slightly before serving. Best served warm with chutney and chai, garnished with cilantro.