Alu Patras Fried Spicy Potato Swirls Food

KHASTA ALOO (SPICY PAN FRIED POTATOES)

Steps:

• Heat ghee in large non-stick pan until shimmering (I have the pan on full-blast for most of this recipe).
• Add cumin and stir until fragrant.
• Add coriander, tumeric, ground chile, green chile and ginger and stir, making a hot paste.
• Dump in potatoes and toss until coated on all sides (will be fairly dry).
• Move around into one layer and leave alone for a minute, allowing some crust to form. Turn and repeat until crusted to your liking.
• Remove from heat, squeeze lime juice over top,sprinkle salt and toss to blend.
• Pour into serving dish and garnish with cilantro.
• Serves 4 but I just ate most of it as a lunch.

SPICY FRIED POTATOES

Steps:

• Peel and slice potatoes thin about 1/4" thick.
• Melt butter or olive oil in deep dish fry pan.
• Mix all the spices together in a "disposable" container and keep to the side.
• Add the potatoes and sliced onions to the hot oil.
• Cover and let cook for about 5-7 minutes.
• Add the mixed spices with a table spoon by sprinkling over the top and mixing in real good. Try to cover as much of the potatoes as possible with the spice.
• Cook uncovered, while turning periodically until potatoes are as crispy or as done as you like them.

DUM ALOO (FRIED POTATOES IN SPICY SAUCE )

Steps:

• Peel the potatoes and pierce them all over with a fork.
• Heat the oil in a pan for frying and deep fry the potatoes till they get a red- brown tinge.
• In a separate pan, heat the 2tbsp oil on medium heat.Add cumin seeds, cardamoms and the cinnamon stick to the hot oil (the seeds should crackle).
• Add onions and saute them till they become translucent.
• Add the ginger garlic paste and saute them till they loose the raw smell.
• Add the tomatoes and cook then covered for 5 minutes.
• Add the turmeric powder, chillli powder, corriander powder, fennel seeds and garam masala, Saute the spices till the oil starts oozing out.
• Add the yogurt and keep stirring the yogurt until it comes to a boil.
• Now add salt and stir.
• Add about 2 cups of water and bring to a rolling boil.
• Add the potatoes and cook for 15 minutes on medium heat, covered.
• Add sugar and cook for 5 more minutes.
• Garnish with chopped cilantro.

ALU PATRAS/ FRIED SPICY POTATO SWIRLS

Steps:

• 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.