ACK 8.8: Alu patra

Prepare the filling first, so that it will be cool by the time the dough is ready. Boil the potatoes until they are soft. Then peel them. Use a fork to mash them in a bowl with the grated coconut and the next 8 ingredients including 1 teaspoon of the salt. Now spread the mixture on a surface to cool while you prepare the dough.

Combine the flour, turmeric, cayenne pepper, and the remaining salt in a mixing bowl. Rub the melted ghee into the flour, then add the water slowly while mixing with your hand until a dough forms. Transfer the dough to a rolling surface and knead well so that it becomes soft and elastic. If the dough is too wet, add more flour.

Flour the rolling surface liberally, then roll out the entire dough into a rectangle with a thickness of about 1/8 inch (3 mm). Spread the cool potato mixture evenly on the surface. While dusting with flour to prevent the dough from sticking to your fingers, roll it up to make a tight, compact roll. Use a sharp serrated knife to cut the roll into slices of 1/2 inch (1 cm). Pat and form the slices so they retain their shape. Place them on a platter.

Heat the ghee or vegetable oil in a karhai or shallow pot. The oil or ghee is hot enough when a pinch of dough dropped into it rises immediately to the surface and sizzles. Put several slices into the ghee and fry them for 3-5 minutes, turning them over once, until they are golden-brown. Serve hot as a side dish in a feast or a meal, or as a snack with a chutney.