Alu Patras/ Fried Spicy Potato Swirls

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
YIELD: 12 patties
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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, turmeric, cayenne 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 (or wax paper) into a rectangle (about 1/8 inch thick).
  • 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.
  • 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.
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