Alu Patras Fried Spicy Potato Swirls Recipe

Ingredients for Alu Patras Fried Spicy Potato Swirls

• 1 lb potatoes
• Coconut
• Sesame Seeds
• Brown Sugar
• Fresh Ginger
• Green Chilies
• Fresh Coriander Leaves
• 1/2 tsp garam masala
• 1/2 tsp salt (or to taste)
• Lemon Juice
• White Flour
• Turmeric
• Cayenne
• Butter
• 3/4 cup water
• Ghee

How to Make Alu Patras Fried Spicy Potato Swirls

1. **Prepare the Filling:** In a large bowl, boil 1 lb potatoes until very soft. Rinse under cold water, peel, and mash with a fork.
2. **Add Flavor:** Add 1/2 cup grated coconut, 1/4 cup chopped cilantro, 1/4 cup chopped green chilies (adjust to your spice preference), 1 tsp turmeric powder, 1 tsp cumin powder, 1/2 tsp garam masala, 1/4 tsp cayenne pepper (optional), 1/2 tsp salt (or to taste), and 2 tbsp oil to the mashed potatoes. Mix well. Spread the mixture on a plate to cool completely. (This prevents the filling from making holes in the dough during rolling)
3. **Make the Dough:** In a large bowl, whisk together 2 cups all-purpose flour, 1/2 tsp turmeric powder, and 1/4 tsp cayenne pepper (optional).
4. **Add Wet Ingredients:** Cut in 1/4 cup melted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add 3/4 cup water, mixing until a soft dough forms.
5. **Knead the Dough:** Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
6. **Roll Out the Dough:** On a lightly floured surface, roll out the dough into a thin rectangle (approximately 1/8 inch thick).
7. **Spread the Filling:** Evenly spread the cooled potato mixture over the rolled-out dough.
8. **Roll and Slice:** Tightly roll up the dough into a log. Using a sharp knife, cut the log into 1/2-inch thick slices.
9. **Shape and Fry:** Gently flatten each slice into a round shape. Heat 1/2 cup ghee or vegetable oil in a large skillet or wok over medium-high heat.
10. **Fry to Perfection:** Fry the Alu Patras for 3-5 minutes per side, or until golden brown and crispy. Fry in batches to avoid overcrowding the pan.
11. **Serve:** Serve the Alu Patras hot with tamarind chutney.