Alu Patras Fried Spicy Potato Swirls Recipes

ALOO PALAK (STIR-FRIED INDIAN POTATOES AND SPINACH)

Aloo Palak (Stir-Fried Indian Potatoes and Spinach) image

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

Ingredients

2 cloves garlic, peeled
1 (1/2 inch) piece fresh ginger
2 tablespoons vegetable oil, divided, or as needed
1 onion, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon cayenne pepper
½ teaspoon ground turmeric
2 potatoes, peeled and chopped
2 roma (plum) tomatoes, chopped
2 bunches fresh spinach, chopped
salt to taste

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)

Khasta Aloo (Spicy Pan Fried Potatoes) image

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

Ingredients

5 medium potatoes, boiled, peeled and cubed
2 tablespoons ghee (may use 1 each of oil and butter)
1 teaspoon cumin seed
1 tablespoon ground coriander
1/2 teaspoon turmeric
1/2-2 teaspoon ground dried hot chili peppers (cayenne is ok)
1/2-2 hot green chili pepper, finely chopped (finger,serrano,whatever)
1 teaspoon ginger, minced
1/2-1 lime, juice of
1/2 teaspoon salt (to taste)
2 tablespoons cilantro, chopped

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

Alu Patras/ Fried Spicy Potato Swirls image

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

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 white 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.)

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.

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