Alu Patras/ Fried Spicy Potato Swirls

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 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
• 1 1/2 cups all purpose 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.)

Recipe

• 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.