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    You are in: Home / Recipes / Alu Patras/ Fried Spicy Potato Swirls Recipe
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    Alu Patras/ Fried Spicy Potato Swirls

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    1 hr

    30 mins

    soulmatesforever's Note:

    This are so delicious! Very good with tamarind chutney.

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    Units: US | Metric



    • 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.)


    1. 1
      Prepare the filling first, so that it will be cool by the time the dough is ready.
    2. 2
      If you spread it while hot, it will make holes in the dough.
    3. 3
      Boil the potatoes (whole and with the skins on) until soft.
    4. 4
      Rinse under cool water and peel.
    5. 5
      Mash with fork (I put it through a ricer).
    6. 6
      Add grated coconut and next 8 ingredients.
    7. 7
      Spread the mixture on a surface to cool.
    8. 8
      Mix flour, turmeric, cayenne together in a large bowl.
    9. 9
      Rub in the melted butter, then add the water slowly and mix into a dough.
    10. 10
      Knead until soft.
    11. 11
      Roll out dough on a well floured surface (or wax paper) into a rectangle (about 1/8 inch thick).
    12. 12
      In other words quite thin.
    13. 13
      Spread the cooled mixture evenly.
    14. 14
      Roll up into a tight roll.
    15. 15
      Using a sharp, serrated knife, cut into slices of 1/2 inch/1 cm thick.
    16. 16
      Press them flat and form the slices so they are round and place on a platter.
    17. 17
      Heat the ghee or oil in a wok or deep fry pan.
    18. 18
      Fry for 3-5 minutes on each side, turning once, until golden brown.
    19. 19
      Serve hot with chutney.

    Ratings & Reviews:

    • on December 12, 2004


      These went off so well today evening at work. My dad's co-workers really gobbled them up before our eyes. Just a few additions I made to the filling were: 1/2 tsp. of red chilli powder and 1/2 tsp. of mango powder. I also used the juice of 2 lemons and not 3. I omitted the sesame seeds and brown sugar{we like them spicier!}. I doubled the quantity of garam masala powder{4tsps}. As for salt, I used 1 1/2 tsps. Now coming to the dough part. I didn't use butter; we used oil instead as a substitute. I used black pepper powder as a substitute to the cayenne pepper. This made 20 patties for us. My cook helped me make this and refused to roll out the dough. He said it would stick to the rolling pin. So, instead, he pinched off small balls of the filling and then dipped them in the flour batter, and then shallow fried them till they were golden brown. This of course is much easier to do than rolling them out. I will try the rolling technique some day and update my review. Thanks for posting the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 05, 2004


      It was perfect... no fussing and no "OH's" was just was gone from the serving dish like magic...thanks a lot for posting this of those rarest days when the food results in no complain....thanks:)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Alu Patras/ Fried Spicy Potato Swirls

    Serving Size: 1 (1381 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 136.7
    Calories from Fat 18
    Total Fat 2.0 g
    Saturated Fat 1.2 g
    Cholesterol 1.6 mg
    Sodium 204.6 mg
    Total Carbohydrate 26.7 g
    Dietary Fiber 2.4 g
    Sugars 1.9 g
    Protein 3.4 g

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