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

Method:

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