1 hr 30 mins
This are so delicious! Very good with tamarind chutney.
My Private Note
Units: US | Metric
- 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
- 1Prepare the filling first, so that it will be cool by the time the dough is ready.
- 2If you spread it while hot, it will make holes in the dough.
- 3Boil the potatoes (whole and with the skins on) until soft.
- 4Rinse under cool water and peel.
- 5Mash with fork (I put it through a ricer).
- 6Add grated coconut and next 8 ingredients.
- 7Spread the mixture on a surface to cool.
- 8Mix flour, turmeric, cayenne together in a large bowl.
- 9Rub in the melted butter, then add the water slowly and mix into a dough.
- 10Knead until soft.
- 11Roll out dough on a well floured surface (or wax paper) into a rectangle (about 1/8 inch thick).
- 12In other words quite thin.
- 13Spread the cooled mixture evenly.
- 14Roll up into a tight roll.
- 15Using a sharp, serrated knife, cut into slices of 1/2 inch/1 cm thick.
- 16Press them flat and form the slices so they are round and place on a platter.
- 17Heat the ghee or oil in a wok or deep fry pan.
- 18Fry for 3-5 minutes on each side, turning once, until golden brown.
- 19Serve hot with chutney.
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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