For the chapati:

Refined flour-100 gms(1.5 cup)
Refined oil-4 tsp
Salt-1/2 tsp
Lemon juice-few drops

For filling:

Potato-3 (medium)
Grated ginger-1tsp
Fresh coriander-2 tbsp
Chili powder-1.5 tsp
Turmeric-1/3 tsp
Mango powder-1 tsp
Garam masala-1/4 tsp
Chat masala-1/3 tsp
Bread crumbs-1/2 cup
Salt-3/4 tsp
Refined oil-2 tbsp
Cumin seeds-1/2 tsp


Method:

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.
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 slury,keep aside
Knead the dough and make ping pong size balls and roll them to make chapatis
Gently apply thin layer of slury on a chapati.
Then apply thin layer of potato mixture on the chapati.
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 fry 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 served with mint chutney and tomato ketchup.

Recipe courtesy: Maayeka