Alu Patras Fried Spicy Potato Swirls Food

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.

TAMARIND CHUTNEY

Steps:

• Whisk all of the ingredients together and garnish with as much or as little cilantro as you like.
• Cover and refrigerate until ready to serve.
• This keep well in the fridge.
• Enjoy!

SAMOSA FILLING - SPICY POTATO

Steps:

• Boil the potatoes and peel.
• Dice into 1/4 inch pieces.
• Into a hot cast iron frying pan, put the cumin and coriander seeds.
• Toss for about 30 seconds and remove seeds.
• Grind into powder.
• Heat 4 tablespoons of oil in a frying pan and sauté the onion until light brown.
• Add the peas, ginger, green chili, chili powder, fresh cilantro, salt, pepper and 3 tablespoons of water.
• Cover and simmer until peas are tender, about 5 minutes.
• Add more water if necessary.
• Add the diced potatoes, roasted and ground coriander and cumin seeds, lemon juice, garam masala and stir fry for 3-5 minutes.
• Allow stuffing to cool before filling the samosas.