Trinidadian Aloo Pie

Ingredients

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• For the filling: For the filling:
• 3 large potatoes, boiled and mashed 3 large potatoes, boiled and mashed
• 1 tablespoon oil 1 tablespoon oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon curry powder 1 teaspoon curry powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• Oil for frying Oil for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 5g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, turmeric powder, baking powder, and salt for the dough.
2. 2.
   Gradually add water to the dry ingredients and knead until a smooth dough forms. Cover and set aside.
3. 3.
   Heat oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
4. 4.
   Add the cumin powder, curry powder, turmeric powder, and salt to the pan. Stir well to combine.
5. 5.
   Add the mashed potatoes to the pan and mix thoroughly with the spice mixture. Cook for 2-3 minutes, allowing the flavors to meld. Remove from heat and let the filling cool.
6. 6.
   Divide the dough into small balls and roll each ball into a thin circle.
7. 7.
   Place a spoonful of the potato filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and seal the edges by pressing with a fork.
8. 8.
   Heat oil in a deep pan or fryer. Carefully place the filled dough pockets into the hot oil and fry until golden brown on both sides.
9. 9.
   Remove the Aloo Pies from the oil and drain on a paper towel to remove excess oil.
10. 10.
    Serve hot and enjoy the delicious Trinidadian Aloo Pies!

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are fork-tender for easy mashing.
• Turmeric powder — Turmeric not only adds a vibrant color to the dough but also provides a subtle earthy flavor.
• Curry powder — Use a good-quality curry powder to enhance the taste of the filling.

Tips & Tricks

• For a spicier filling, add a finely chopped chili pepper to the onion and garlic mixture.
• Serve the Aloo Pies with tamarind chutney or mango chutney for an extra burst of flavor.
• If you prefer a lighter version, you can bake the Aloo Pies instead of frying them. Brush them with oil and bake at 200°C (400°F) until golden brown.

Serving advice

Serve the Trinidadian Aloo Pies hot as a snack or appetizer. They are perfect for parties, picnics, or as a delicious street food-inspired treat.

Presentation advice

Arrange the Aloo Pies on a platter and garnish with fresh cilantro leaves. Serve them alongside a small bowl of chutney for dipping.