Best 3 Alu Patras Fried Spicy Potato Swirls Recipes
"Alu patras" are delectable and unique fried potato swirls that will take your taste buds on a delightful journey. Originating from the vibrant streets of India, these crispy delights are a harmonious blend of aromatic spices, tangy sauces, and the irresistible crunch of thinly sliced potatoes. Whether you are a seasoned cook looking to expand your culinary horizons or a novice seeking an exciting new dish to impress your friends and family, this comprehensive guide will walk you through the steps of creating the perfect "alu patras". So, gather your ingredients, prepare your palate, and embark on a culinary adventure that will leave you craving more.
Let's cook with our recipes!
ALOO PALAK (STIR-FRIED INDIAN POTATOES AND SPINACH)
Aloo palak (potato spinach) is a wholesome Punjabi recipe, commonly found in Indian restaurants.
Provided by Cody Harris
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Grind garlic and ginger together to make a paste.
- Heat 1 tablespoon oil in a pot over medium-high heat. Saute onion in the hot oil until translucent, 5 to 7 minutes. Add cumin, coriander, cayenne, and turmeric. Add ginger-garlic paste. Mix well. Stir in remaining oil, potatoes, and tomatoes; cook until oil leaves the side of the pan, about 5 minutes. Add spinach and salt; continue to cook over medium heat until potatoes are tender, about 20 minutes. Serve.
Nutrition Facts : Calories 218.3 calories, Carbohydrate 32.7 g, Fat 8 g, Fiber 7.9 g, Protein 8.2 g, SaturatedFat 1.3 g, Sodium 184.8 mg, Sugar 4.8 g
KHASTA ALOO (SPICY PAN FRIED POTATOES)
Interesting variation on basic pan fries. Vary the hot stuff to taste. Ghee is definitely preferred but use oil/butter mix if you are stuck. Found the recipe on an Indian mail order website (www.indianfoodsco.com). Prep time assumes you have some potatoes cooked and room temperature already.
Provided by SpicyDoc
Categories Lunch/Snacks
Time 17m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 273.4, Fat 7, SaturatedFat 4.1, Cholesterol 16.4, Sodium 309.2, Carbohydrate 49, Fiber 6.7, Sugar 2.5, Protein 5.9
ALU PATRAS/ FRIED SPICY POTATO SWIRLS
Make and share this Alu Patras/ Fried Spicy Potato Swirls recipe from Food.com.
Provided by soulmatesforever
Categories Potato
Time 1h30m
Yield 12 patties
Number Of Ingredients 16
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.
Tips:
- Use the right potatoes: Waxy potatoes, such as Yukon Gold or red potatoes, are best for this recipe because they hold their shape well when fried.
- Slice the potatoes thinly: This will help them cook evenly and become crispy.
- Soak the potatoes in water: This will help remove excess starch and prevent them from sticking together.
- Use a well-seasoned cast iron skillet: This will help the potatoes get a nice, even crust.
- Don't overcrowd the skillet: Cook the potatoes in batches if necessary to avoid overcrowding.
- Cook the potatoes until they are golden brown and crispy: This may take a few minutes, so be patient.
- Serve the potatoes hot with your favorite dipping sauce: Ketchup, mustard, or ranch dressing are all good options.
Conclusion:
Alu patras are a delicious and easy-to-make snack or side dish. They are perfect for parties or potlucks. With a few simple ingredients and a little bit of time, you can make this tasty treat at home. So next time you are looking for something different to serve, give alu patras a try!
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