Aloo Patra
Recipe for potato rolls with spices - a traditional Indian dish. Aloo Patra pairs well with chutney or sour cream. Turmeric gives the dish a beautiful yellow color. At first glance, it may seem like the filling contains mismatched ingredients, but in the finished dish, everything comes together harmoniously and is very delicious.
For the filling:
Potatoes
6 potatoes
Ginger
1 tsp (dry)
Salt
1 tsp
Coconut Flakes
2 tbsp
Curry Powder
1 tsp
Sugar
2 tsp
Sesame Seeds
2 tbsp
Parsley
1 bunch
Sunflower Oil
for frying (or olive oil)
For the dough:
Water
3/8 cup
Salt
1 tsp
Ghee (Clarified Butter)
3.5 tbsp
Turmeric
1 tsp
Flour
1.5-2 cups
To prepare Aloo Patra, sift the flour, add salt, turmeric, and mix well.
Then add warm water and oil. Knead into an elastic dough, cover with a damp towel, and let it rest for 30 minutes.
Prepare the filling for Aloo Patra. Boil the potatoes in their skins. Then grate them on a coarse grater or mash with a fork. Add herbs, coconut flakes, sesame seeds, salt, sugar, ginger, and curry. Mix everything thoroughly.
Roll out the dough into a thin layer (3-4 mm). Spread the filling evenly over the dough.
Roll the dough into a tight roll and cut into slices 1 cm thick with a wet knife.
Heat oil in a pan and fry the Aloo Patra on both sides until golden brown.
© Наталья Лиханова
(4/5)
