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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
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
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