Alu Patras/ Fried Spicy Potato Swirls

Name: Alu Patras/ Fried Spicy Potato Swirls
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 12 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 4 medium potatoes; 2 tbsp grated coconut; 2 tsp sesame seeds; 2 tsp brown sugar; 2 tsp grated fresh ginger; 2 fresh green chilies; 1 tbsp fresh coriander leaves; 2 tsp garam masala; 1 tsp salt; 3 tbsp lemon juice; 1.5 cup all purpose white flour; 0.5 tsp turmeric; 0.25 tsp cayenne; 2 tsp melted butter; 0.5 cup water; ghee or vegetable oil

A South Asian side dish of potatoes, coconut and sesame seeds, seasoned with ginger and garam masala and deep-fried until golden. It comes to the table with chutney.

1 hr 30 min · Serves 12 · Takes some skill

Method

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Time: Prep 60 min · Cook 30 min · 90 min total
Difficulty: hard

1
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.
2
Boil the potatoes (whole and with the skins on) until soft. Rinse under cool water and peel.
3
Mash with fork. Add grated coconut and next 8 ingredients. Spread the mixture on a surface to cool.
4
Mix flour, turmeric, cayenne together in a large bowl. Rub in the melted butter, then add the water slowly and mix into a dough.
5
Knead until soft. Roll out dough on a well floured surface (or wax paper) into a rectangle (about 1/8 inch thick).
6
In other words quite thin. Spread the cooled mixture evenly. Roll up into a tight roll. Using a sharp, serrated knife, cut into slices of 1/2 inch/1 cm thick.
7
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.
8
Fry for 3-5 minutes on each side, turning once, until golden brown. Serve hot with chutney.
5 min