Alu Patras/ Fried Spicy Potato Swirls |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 10 |
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This are so delicious! Very good with tamarind chutney. Ingredients:
4 medium potatoes |
2 tablespoons grated coconut |
2 teaspoons sesame seeds |
2 teaspoons brown sugar |
2 teaspoons grated fresh ginger |
2 fresh green chilies, minced |
1 tablespoon fresh coriander leaves, minced |
2 teaspoons garam masala |
1 teaspoon salt |
3 tablespoons lemon juice |
1 1/2 cups all purpose white flour |
1/2 teaspoon turmeric |
1/4 teaspoon cayenne |
2 teaspoons melted butter |
1/2 cup water (just enough to make a nice dough) |
ghee or vegetable oil, for frying (you can deep fry or shallow fry.) |
Directions:
1. Prepare the filling first, so that it will be cool by the time the dough is ready.
2. If you spread it while hot, it will make holes in the dough.
3. Boil the potatoes (whole and with the skins on) until soft.
4. Rinse under cool water and peel.
5. Mash with fork (I put it through a ricer).
6. Add grated coconut and next 8 ingredients.
7. Spread the mixture on a surface to cool.
8. Mix flour, turmeric, cayenne together in a large bowl.
9. Rub in the melted butter, then add the water slowly and mix into a dough.
10. Knead until soft.
11. Roll out dough on a well floured surface (or wax paper) into a rectangle (about 1/8 inch thick).
12. In other words quite thin.
13. Spread the cooled mixture evenly.
14. Roll up into a tight roll.
15. Using a sharp, serrated knife, cut into slices of 1/2 inch/1 cm thick.
16. Press them flat and form the slices so they are round and place on a platter.
17. Heat the ghee or oil in a wok or deep fry pan.
18. Fry for 3-5 minutes on each side, turning once, until golden brown.
19. Serve hot with chutney.
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