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Carefully stab each potato lengthwise with a wooden skewer, ensuring the skewer is as centered as possible through the potato. This provides a stable base for cutting the spiral.

Holding a sharp knife at a slight angle, begin to slice the potato while continuously rotating it. Maintain a consistent angle and pressure to create a continuous spiral cut around the skewer. Continue slicing and rotating until the entire potato is transformed into a spiral shape.

In a deep pan or pot, heat the vegetable oil to 350°F. Ensure there is enough oil to fully submerge the spiral potatoes. If you do not have a thermometer, a small piece of potato dropped into the oil should sizzle immediately.

Carefully place one or two spiral potatoes into the hot oil, ensuring not to overcrowd the pan. Deep fry until the potato is golden brown and crispy, about 3-5 minutes per potato. You may need to gently rotate them to ensure even cooking.

Once golden brown, use tongs to remove the fried spiral potato from the oil. Place it on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining potatoes.

While the potatoes are still hot, generously season them with chaat masala or your desired seasoning mix. The heat of the potato will help the seasoning adhere.

Serve the Spiral Potatoes immediately and enjoy their crispy texture and flavorful seasoning.


Carefully stab each potato lengthwise with a wooden skewer, ensuring the skewer is as centered as possible through the potato. This provides a stable base for cutting the spiral.

Holding a sharp knife at a slight angle, begin to slice the potato while continuously rotating it. Maintain a consistent angle and pressure to create a continuous spiral cut around the skewer. Continue slicing and rotating until the entire potato is transformed into a spiral shape.

In a deep pan or pot, heat the vegetable oil to 350°F. Ensure there is enough oil to fully submerge the spiral potatoes. If you do not have a thermometer, a small piece of potato dropped into the oil should sizzle immediately.

Carefully place one or two spiral potatoes into the hot oil, ensuring not to overcrowd the pan. Deep fry until the potato is golden brown and crispy, about 3-5 minutes per potato. You may need to gently rotate them to ensure even cooking.

Once golden brown, use tongs to remove the fried spiral potato from the oil. Place it on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining potatoes.

While the potatoes are still hot, generously season them with chaat masala or your desired seasoning mix. The heat of the potato will help the seasoning adhere.

Serve the Spiral Potatoes immediately and enjoy their crispy texture and flavorful seasoning.
