How to make Trinidad Aloo Pie

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Front shot of a plate of Trinidad Aloo Pie

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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Time & Serves

Prep Time
30 mins
Cook Time
30 mins
Total Time
60 mins
12 persons


  • 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


Dough - Making

In a bowl, mix all dry ingredients together ensuring even distribution throughout.

A glass bowl with flour inside

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.

A glass bowl with flour and water inside

Continue kneading until all dry ingredients have been absorbed by the water and a ball of dough is forming.

A bowl with a loose ball of dough

Remove the dough from the bowl and continue to knead for around 5 minutes until the dough is smooth and slightly tacky.

A bowl of dough on a countertop with flour sprinkled around it

To test the readiness of the dough, press your finger into the ball and if the indent rebounds fairly quickly it is ready.

A bowl of dough on a countertop with flour sprinkled around it

Mold the dough into a ball and return to the bowl coating it with one tablespoon of oil.

A ball of dough coated with oil in a glass bowl.

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. 

A bowl covered with a checkered kitchen towel
Potato Boiling

Wash, peel and cut potatoes into small cubes.

Potatoes being peeled on a cutting board

Place potato cubes into a pot covered with water and allow boiling on high heat

Diced potatoes being added to a pot of water

Once fork tender, remove from the pot, strain out the water and place into a bowl to begin mashing.

Cube of potato on a fork above a pot of boiling potatoes

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.

Aerial of mashed potatoes in a bowl
Dough - Balling

Once the dough has doubled in size, dust your counter and remove the dough from the bowl placing onto the floured surface.

Aerial of a ball of dough on a floured countertop

Gently roll the ball into a log and using a knife cut into 10-12 equal pieces.

Dough rolled out on a countertop into a rectangular shape with flour sprinkled around it.

Take each piece forming them into individual balls and placing on your floured surface until ready to stuff and fry.

12 small balls of dough on a floured countertop
Potato Cooking

Heat up the 3 tablespoons of oil into a pot on medium heat.

A pot on a gas burner

Add the onion, garlic, seasoning pepper, chadon beni and masala of choice to the pot and sauté for around 5 minutes.

A pot with herbs and vegetables sauteing

Turn off the heat and mix in the potato making sure the seasonings are thoroughly incorporated into the potatoes.

A pot with mashed potato mixed with herbs and vegetables

Add salt to taste.

Salt being added to a pot filled with a mixture of potatoes

Allow to cool for 5 minutes.

Pie Forming & Frying

Prepare your frying oil in a pot or pan ideal for shallow frying on medium heat.

Aerial of pot half filled with oil on a gas burner

Prepare your cooling station with some paper towels or a cooling rack to place the pies on after frying.

Baking tray with a cooling rack resting on top of it.

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.

Small circle of dough being placed onto the countertop

Once the circle is complete, place a 2-3 tablespoon sized dollop of your potato mixture into the center of the circle.

A small rolled out circle of dough with a tablespoon of potato filling inside

Fold the circle in half and begin pinching the edges together to seal the potato mixture inside creating a dough pocket.

Filled dough that has been folded in half resembling a halfmoon

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.

10 small halfmoon shaped stuffed raw dough on a countertop

Gently place the pie into the oil and fry on each side for about 2 minutes or until golden brown.

Halfmoon filled dough frying in a pot

Remove from oil and place on your prepared cooling station.

Fried pie being placed onto a cooling rack

Continue the frying process until all pies are fried and allowed to cool for at least 5 minutes or warm to the touch.

Aerial of fried pies on a cooling rack

Once all the pies have cooled or are warm to the touch, take a bite and enjoy.

Overview of pies on a plate with one pie picked up with a hand

Adding local Trini condiments is highly recommended by dunking your pie into them or cutting open along the seam and drizzling them inside.

Rachael Ottier Hart

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

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Rachael Ottier Hart

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart