Website of the Year India 2015

Potato Spirals Recipe

Potato Spirals is a popular Indian Side Dish
Author :
On :
Thursday, 25 August, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Deep Fry Recipe
Difficulty :
Servings :
Serves 6
Rated 5 based on 100 votes


  • For the chapati:
  • 100 g - Refined flour (1.5 cup)
  • 4 tsp - refined oil
  • 1/2 tsp - salt
  • Lemon juice - few drops
  • Filling:
  • 3 - medium Potatoes
  • 1 tsp - grated Ginger
  • 2 tbsp - fresh coriander
  • 1.5 tsp - chilli powder
  • 1/3 tsp - Turmeric
  • 1 tsp - Mango powder
  • 1/4 tsp - Garam Masala
  • 1/3 tsp - chat masala
  • 1/2 cup - bread crumbs
  • 3/4 tsp - salt
  • 2 tbsp - refined oil
  • 1/2 tsp - Cumin seeds
  • How to Make Potato Spirals:

    1. Boil, peel and mash the potatoes.
    2. Heat oil in a non-stick pan and add cumin seeds.
    3. When it start crackling add ginger, turmeric and mashed potatoes and saute for a minute on medium heat.
    4. Now add all the spices and saute for 2 minutes on low heat.
    5. Take out in a bowl, mix chopped coriander, bread crumbs and let it cool down.
    6. Take a bowl add refined flour, salt, lemon juice and oil. Mix well.
    7. Now add some water and make a medium stiff dough. Cover and rest for 15 minutes.
    8. Take 1 tsp of corn flour and mix with 1.5 tsp water and make a slurry, keep aside.
    9. Knead the dough and make ping pong size balls and roll them to make chapattis.
    10. Gently apply thin layer of slurry on a chapatti.
    11. Then apply thin layer of potato mixture on the chapatti.
    12. Roll tightly and make a cylinder and then slice it with a sharp knife.
    13. Take a slice and gently press between your palms to seal it. Repeat this with all the slices.
    14. Heat oil in a pan and Deep Fried the spirals on medium heat till golden in colour OR brush with oil and bake in oven on 200 C temp. till crisp and golden.
    15. Drain on a tissue paper and serve hot.
    16. Serving suggestions-best serve with mint chutney and tomato ketchup.
    17. Recipe courtesy: Maayeka


    Bawarchi of the Week

    Hazeena Seyad

    Hazeena Seyad

    A self taught passionate cook whose life is food and cooking. She is on a mission to keep the lesser-known `ravuthar` traditional recipes from slipping into food oblivion.

    know more