Potato Spirals

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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  • 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

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