Boil the potato until it’s tender but not mushy. Peel and mash in a bowl
Add oil and all spices, including coriander leaves. Mix until combined
Note: please taste and adjust all spices according to your preference. The filling should taste strong as the flavor will be balanced by the pastry
Lay out cold puff pastry on a cool work surface. Spread tamarind chutney all over it followed by the potato mix and then the coriander chutney
Carefully roll the pastry into a log. Don’t roll too tightly as the pastry will not be able to cook and expand. Seal the end with some pressure. Transfer to a plate and refrigerate for 20 minutes
Preheat the oven to 400F and line 2 baking sheets with parchment paper
Once cooled, use a sharp knife to cut the log into 12 equal pieces (similar to cinnamon rolls). Adjust the shape of each piece so it becomes circular and place onto the baking sheet
Bake for about 20 min until golden
Serve with more chutney and enjoy!