Published:
Jul 10th 2021
by 
Last updated: Dec 15th 2024
Get ready to make the tastiest Trinidad Aloo Pie right in your kitchen! This popular street food, loved for its crispy outer shell and perfectly spiced potato filling, is a quintessential Indo-Caribbean delight. Made with soft, fluffy mashed potatoes seasoned with cumin, garlic, and Chadon Beni, this fried pocket of goodness will leave your taste buds craving more. Whether you're a fan of spicy sauces or simply enjoy the comforting taste of potatoes, this aloo pie recipe brings the vibrant flavors of Trinidad to your plate.
This Trinidad Aloo Pie is packed with authentic flavors and comes with a crisp, golden-brown exterior that is simply irresistible. The simple ingredients make it easy to prepare, while the well-balanced spices give it a delightful kick. Whether served as a snack or a side dish, these pies are perfect for adding a bit of Trinidadian flair to your meals.
- Make sure to knead the dough well to achieve a smooth texture. This will help ensure the pies fry evenly and have a nice, fluffy texture inside.
- Fry at medium heat to avoid burning the pies while keeping the insides uncooked. Keep an eye on the color as you fry to achieve the perfect golden-brown crust.
- Use freshly minced garlic and Chadon Beni for the best aroma and flavor.
Serve these aloo pies with traditional Trinidadian condiments like tamarind chutney or hot pepper sauce. You can also enjoy them with a side of mango chutney or simply with a squeeze of lime to add a zesty twist.
- Chadon Beni: If you can't find Chadon Beni, substitute with cilantro for a similar flavor.
- Anchar Masala: Replace with Garam Masala if needed, though the flavor profile will be slightly different.
- Coconut Oil for Frying: You can substitute with vegetable oil if coconut oil isn't available.
Store leftover aloo pies in an airtight container in the refrigerator for up to three days. To reheat, place them in an oven or air fryer to restore their crispiness. Avoid microwaving, as this will make the pies soggy.
- All-Purpose Flour: Forms the base of the dough, giving structure to the pie.
- Instant Dry Yeast: Helps the dough rise, making it light and airy.
- Baking Powder: Adds an extra rise to ensure a fluffy texture.
- Brown Sugar: Adds a hint of sweetness and helps balance the savory flavors.
- Potato: Forms the main filling, giving a comforting and hearty taste.
- Chadon Beni (Culantro): Adds a distinct herbal aroma that makes the filling uniquely Caribbean.
- Anchar Masala: Provides a warm, earthy flavor that elevates the potatoes.
Can I bake these aloo pies instead of frying?
Yes, you can bake them at 375°F (190°C) until golden brown, though the texture will be less crispy.
How do I store the dough if I want to make it ahead?
You can store the dough in an airtight container in the refrigerator for up to 24 hours before using.
What other fillings can I use?
You can use a mixture of spiced chickpeas or even cooked, seasoned vegetables for a different take on the classic aloo pie.
How to Make Trinidad Aloo Pie
To make this classic Trinidadian dish, start by kneading the dough using flour, instant yeast, baking powder, sugar, salt, and warm water. Allow the dough to rest until it doubles in size, ensuring it’s soft and smooth. Meanwhile, boil and mash the potatoes, then sauté them with minced garlic, onions, seasoning pepper, and spices for a delicious filling.
Once the dough has rested, divide it into portions, fill with the mashed potato mixture, and carefully fold and seal each pie. Fry the pies in hot coconut oil until golden brown and crispy on both sides. Serve warm and enjoy the authentic flavors of Trinidad right at home.
Time & Serves
Ingredients
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
500 g Potatoes
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
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.
Wash, peel and cut the potatoes into small cubes.
Place potato cubes into a pot covered with water and allow them to boil 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.
Once the dough has doubled in size, dust your counter and remove the dough from the bowl, placing it 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.
Heat up the 3 tablespoons of oil in 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.
Prepare your frying oil in a pot or pan ideal for shallow frying on medium heat.
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 it 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 in 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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