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An Aloo Pie could be considered the Indo Caribbean sister to the Samosa as they are both fried dough stuffed with potato. Aloo is the Hindi word for potato, showing the South Asian influence for its name and the seasonings and spices used in this roadside snack. The perfect Aloo Pie should have a crispy yet fluffy shell filled from edge to edge with soft pillowy mashed potatoes flavored with spices like cumin and fenugreek. This is also the perfect snack to add your favorite local condiments like Tamarind Chutney, Chadon Beni Sauce, or Hot Pepper Sauce. Level up your taste buds by slicing the pie open to drizzle them inside, or take a cup and dunk to your heart's content. If your mouth is not already watering, it soon will be as the aroma of Aloo Pies fills your house.
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Prep Time
30 mins
Cook Time
30 mins
Total Time
60 mins
Serves
12 persons
Ingredients
Dough
- 400 g All-Purpose Flour
- 2 1/2 teaspoons Instant Dry Yeast
- 2 1/2 teaspoons Baking Powder
- 2 teaspoons Brown Sugar
- 1 teaspoon Salt
- 250 ml warm Water
- 1 tablespoon Coconut Oil - to coat dough
- 300 ml Coconut Oil - for frying
Aloo Filling
- 500 g Potato
- 500 ml Water or more for boiling
- 3 tablespoons Coconut Oil - to cook potato
- 1 Small Onion minced
- 2 Large Cloves Garlic minced
- 1 Large Seasoning Pepper minced
- 3 Large Chadon Beni Leaves minced
- 1 teaspoon Anchar Masala or Garam (hot) Masala
- Salt To taste
Instructions
Dough - Making
In a bowl, mix all dry ingredients together ensuring even distribution throughout.
Slowly add in water 50 ml at a time. Depending on the type of flour used, you may need more or less water than suggested.
Continue kneading until all dry ingredients have been absorbed by the water and a ball of dough is forming.
Remove the dough from the bowl and continue to knead for around 5 minutes until the dough is smooth and slightly tacky.
To test the readiness of the dough, press your finger into the ball and if the indent rebounds fairly quickly it is ready.
Mold the dough into a ball and return to the bowl coating it with one tablespoon of oil.
Cover with a kitchen towel and set aside in a cool place where it will not be disturbed allowing it to rest and rise for about an hour or until doubled in size.
Potato Boiling
Wash, peel and cut potatoes into small cubes.
Place potato cubes into a pot covered with water and allow boiling on high heat
Once fork tender, remove from the pot, strain out the water and place into a bowl to begin mashing.
Mash the potatoes until they have a smooth consistency. If you like, you can leave a few small pieces of whole potato for some added texture. Place aside and allow to cool.
Dough - Balling
Once the dough has doubled in size, dust your counter and remove the dough from the bowl placing onto the floured surface.
Gently roll the ball into a log and using a knife cut into 10-12 equal pieces.
Take each piece forming them into individual balls and placing on your floured surface until ready to stuff and fry.
Potato Cooking
Heat up the 3 tablespoons of oil into a pot on medium heat.
Add the onion, garlic, seasoning pepper, chadon beni and masala of choice to the pot and sauté for around 5 minutes.
Turn off the heat and mix in the potato making sure the seasonings are thoroughly incorporated into the potatoes.
Add salt to taste.
Allow to cool for 5 minutes.
Pie Forming & Frying
Prepare your cooling station with some paper towels or a cooling rack to place the pies on after frying.
Taking one ball of dough: Use your thumb and fingers to gently press into the shape of a circle about 4-5 inches in diameter or use a rolling pin.
Once the circle is complete, place a 2-3 tablespoon sized dollop of your potato mixture into the center of the circle.
Fold the circle in half and begin pinching the edges together to seal the potato mixture inside creating a dough pocket.
Ensure there is an even distribution of potato throughout the pocket by gently pushing the potato mixture inside while pinching to seal. Once all potato pockets have been formed, it is time to fry.
Gently place the pie into the oil and fry on each side for about 2 minutes or until golden brown.
Remove from oil and place on your prepared cooling station.
Continue the frying process until all pies are fried and allowed to cool for at least 5 minutes or warm to the touch.
Once all the pies have cooled or are warm to the touch, take a bite and enjoy.
Adding local Trini condiments is highly recommended by dunking your pie into them or cutting open along the seam and drizzling them inside.
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