Ingredients

• 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