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Alupatry - delicious Indian potato rolls
Very tasty Indian cuisine - alu patra (alupatry) or potato rolls. They turn out very fragrant, due to the use of different spices with delicious crispy and perfectly diversify Lenten table. And for those who do not eat fried food, you can bake the rolls in the oven.
Ingredients:
4 medium potatoes
2 tsp coconut
2 tsp sesame
2 tsp sugar
1, 5 tsp salt
1/4 tsp turmeric
1 tsp garam masala or curry, (or other favorite spices)
chapped herbs (cilantro is well suited)
For the dough:
About 200 grams of flour
100 ml of water
0, 5 tsp salt
0, 5 tsp turmeric
2 tsp ghee butter ghee
It turns out very fragrant due to the use of different spices, with a delicious crispy crust.
How to cook:
1. Boil the potatoes «in uniform» or brushed and mash it into puree. Add coconut, sesame, sugar, herbs, turmeric, spice mix, salt and mix well.
2. Make the dough - add salt to the water, turmeric, melted ghee and start to pour the flour and knead a soft elastic dough
. 3. Cover the dough and leave for half an hour (you can not do this).
4. Then, using a rolling pin and flour roll it into a thin layer (3-4 mm), it is desirable to form the dough to roll out like a rectangle.
5. Put the potato stuffing on top, pressing her little fingers. We reserve the thin edge of a free test from the other side, where we roll the roulade.
6. Roll into a tight roll, starting from the long side, cut the roll into slices 1 cm wide, laying on the table, sprinkled with flour.
7. In a pan warm up the ghee for frying (you can fry and vegetable oil, for frying but from vegetable is best to use corn oil). It will take 5-8 tbsp ghee is desirable to have a half alupatry oil. Fry on both sides until golden brown.
And for those who do not like fried food, I can recommend to bake the rolls in the oven. Alupatry on the table act as salty snacks, you can serve with vegetables, soups and generally to anything).
Ingredients:
4 medium potatoes
2 tsp coconut
2 tsp sesame
2 tsp sugar
1, 5 tsp salt
1/4 tsp turmeric
1 tsp garam masala or curry, (or other favorite spices)
chapped herbs (cilantro is well suited)
For the dough:
About 200 grams of flour
100 ml of water
0, 5 tsp salt
0, 5 tsp turmeric
2 tsp ghee butter ghee
It turns out very fragrant due to the use of different spices, with a delicious crispy crust.
How to cook:
1. Boil the potatoes «in uniform» or brushed and mash it into puree. Add coconut, sesame, sugar, herbs, turmeric, spice mix, salt and mix well.
2. Make the dough - add salt to the water, turmeric, melted ghee and start to pour the flour and knead a soft elastic dough
. 3. Cover the dough and leave for half an hour (you can not do this).
4. Then, using a rolling pin and flour roll it into a thin layer (3-4 mm), it is desirable to form the dough to roll out like a rectangle.
5. Put the potato stuffing on top, pressing her little fingers. We reserve the thin edge of a free test from the other side, where we roll the roulade.
6. Roll into a tight roll, starting from the long side, cut the roll into slices 1 cm wide, laying on the table, sprinkled with flour.
7. In a pan warm up the ghee for frying (you can fry and vegetable oil, for frying but from vegetable is best to use corn oil). It will take 5-8 tbsp ghee is desirable to have a half alupatry oil. Fry on both sides until golden brown.
And for those who do not like fried food, I can recommend to bake the rolls in the oven. Alupatry on the table act as salty snacks, you can serve with vegetables, soups and generally to anything).
