Alu Patras - Fried Spicy Potato Swirls

Alu Patras - Fried Spicy Potato Swirls
 
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This recipe was uploaded
by Arunadevi

 
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Ingredients

Ingredients
Method
 
  • Filling
  • * 4 medium potatoes
  • * 2 tablespoons grated coconut
  • * 2 teaspoons sesame seeds
  • * 2 teaspoons brown sugar
  • * 2 teaspoons grated fresh ginger
  • * 1 tablespoon fresh coriander leaves, minced
  • * 2 teaspoons turmeric powder
  • * 1 teaspoon salt
  • Dough
  • * 1 1/2 cups all purpose white flour
  • * 1/2 teaspoon turmeric
  • * 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.)
Prepare the filling first, so that it will be cool by the time the dough is ready.
If you spread it while hot, it will make holes in the dough.
Boil the potatoes (whole and with the skins on) until soft.
Rinse under cool water and peel.
Mash with fork (I put it through a ricer).
Add grated coconut and next 8 ingredients.
Spread the mixture on a surface to cool.
Mix flour and the turmeric together in a large bowl.
Rub in the melted butter, then add the water slowly and mix into a dough.
Knead until soft.
Roll out dough on a well floured surface into a rectangle
In other words quite thin.
Spread the cooled mixture evenly.
Roll up into a tight roll.
Using a sharp, serrated knife, cut into slices.
Press them flat and form the slices so they are round and place on a platter.
Heat the ghee or oil in a wok or deep fry pan.
Fry for 3-5 minutes on each side, turning once, until golden brown.
Serve hot with chutney.


Hugs

Aruna devi

Alu Patras - Fried Spicy Potato Swirls

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This recipe was uploaded by Arunadevi

 
 
Today I prepared this nice savory for my kids, everyone loved because it goes well with pasta or rice and beans, our everyday food in Brazil. I also made a nice mango chutney to serve with that its easy and makes it even tastier. Hope you try it.

Method


Prepare the filling first, so that it will be cool by the time the dough is ready.
If you spread it while hot, it will make holes in the dough.
Boil the potatoes (whole and with the skins on) until soft.
Rinse under cool water and peel.
Mash with fork (I put it through a ricer).
Add grated coconut and next 8 ingredients.
Spread the mixture on a surface to cool.
Mix flour and the turmeric together in a large bowl.
Rub in the melted butter, then add the water slowly and mix into a dough.
Knead until soft.
Roll out dough on a well floured surface into a rectangle
In other words quite thin.
Spread the cooled mixture evenly.
Roll up into a tight roll.
Using a sharp, serrated knife, cut into slices.
Press them flat and form the slices so they are round and place on a platter.
Heat the ghee or oil in a wok or deep fry pan.
Fry for 3-5 minutes on each side, turning once, until golden brown.
Serve hot with chutney.


Hugs

Aruna devi
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