Alu Patras/ Fried Spicy Potato Swirls

Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

This are so delicious! Very good with tamarind chutney.

Ingredients Nutrition


  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.
Most Helpful

This recipe looks very familiar to was exactly like the recipe from the cook book by Adiraj dasa called " The Hare Krishna Gourmet Guide Vegetarian Cooking"

nydd108 July 20, 2015

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!

Charishma_Ramchandani December 12, 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:)

Nisha July 05, 2004