Ranga Aloor Puli

Red Potatoes ( Ranga Aloo in Bengali ) are very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin B6 and Potassium, and a very good source of Vitamin C and dietary fibres. It is widely used today because of its anti carcinogenic properties.

Here is a very simple recipe with Red Potatoes. This is  a typical fried sweet dish that is widely used in West Bengal during the winter season.

Ingredients :

Red Potatoes (medium size)-6
Maida- 4 tsp
Rice Flour- 2tsp
Khoya- 4 tbsp [ you can make it by dehydrating 2 cups of milk ]
Ghee- 2 tsp
Sugar Syrup [made by boiling 1 cup Khejurer Gur in a cup of water and cooled ]
Refined oil for frying
Coconut (grated)
Khejurer Gur (Date Palm Jaggery Liquified )

Procedure

Boil the red potatoes in a pressure cooker for  2 minutes only. Open the lid of the pressure cooker to avoid melting of the potatoes as they are very soft once boiled.
Peel of the skin of the boiled red potatoes and mash them.
Meanwhile make the thick Sugar Syrup and let it cool.
Boil the liquified date palm jaggery (khejurer gur ) and add the grated coconut. Stir continuously until the mixture attains a consistency thick enough to be made into balls that can be stuffed into a shell  of the pithey.  (Ranga Aloor Puli )
Take a platter and place all the ingredients except  coconut, khejurer gur, oil and the sugar syrup along with the bolied red potatoes and mash them together. Make a dough and cut small balls from it . Take each ball and fill it up with the coconut-khejurer gur filling and wrap it up to   make Ranga Aloor Puli) ( it is having a special shape as shown in the picture). Roll the Ranga Aloor Puli. on a dash of extra flour and rice flour and refrigerate for half an hour.
Fry them in hot refiend oil and place into the sugar syrup.