• 5 mediums – sized potatoes
  • 2 tsp sesame seeds
  • 2 tsp grated ginger
  • 2 chopped chilies
  • 2 tsp garam masala
  • 1 tsp cumin seeds
  • 2 tsp salt
  • 2 cups self-rising flour
  • ½ tsp turmeric
  • ¼ cup butter
  • ½ cup water
  • 2 Tbs ghee

For the filling
Grate potatoes and squeeze out excess water.
Heat the ghee, add cumin, chilies, masala, turmeric,
Ginger then grated potatoes.
Cook for 10 min & add 1 tsp salt, set aside

For the dough
Combine sesame seeds,
1 tsp salt to flour then rub in butter.
Add water & mix together to form dough

Assembling the swirls
Roll out the dough into a thin slab
Spread out the potato onto the slab
Roll the dough up to make a compact “swizz- roll”
Cut the roll into slices of about 2 cm thick
Fry on medium heat.

Serve with chutney.

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