Trinidad Aloo Pie
1263kcal22.4g protein54.4g fat171.6g carbs~$1.21/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten
Restrictions
ContainsglutenIt is in an ingredient you cannot leave out.
Diets
VegetarianVeganPescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 2 ½ cup |  all-purpose flour |
| 1 tsp |  active dry yeast |
| 1 tsp |  baking powder |
| 1 cup | warm water |
| 1 lb |  potatoes |
| 2 clove |  garlic (minced) |
| 1 tsp |  ground cumin / geera |
| 2 tbsp |  fresh cilantro or chadon beni (chopped) |
| 1 unit |  hot chile (minced) |
| 1 ½ tsp | salt |
| 4 cup | neutral oil for frying |
Steps
- Knead6 minsoft slightly tacky doughMix flour, yeast, baking powder, half the salt and warm water, then knead until soft and smooth. A stiff dough gives a tough shell instead of the tender puff characteristic of aloo pie.
- Rest30 mindough relaxed and slightly risenCover and rest the dough. The rest hydrates the flour and relaxes the gluten so the filled pies can be flattened without tearing.
- Simmer15 minpotatoes completely tenderBoil the potatoes until they crush easily, drain well, then mash with garlic, cumin, cilantro, chile and remaining salt. Keep the filling dry enough to hold its shape; watery potato makes sealing difficult.
- Shape15 mineight firmly sealed flattened pocketsDivide dough into eight pieces, flatten each, enclose a portion of potato, pinch the seam tightly and gently elongate. Keep filling off the seam so oil cannot force the pie open.
- Fry12 minpuffed and evenly goldenFry in moderately hot oil in batches, turning once. Oil that is too cool makes greasy pies; excessively hot oil browns the shell before the dough beside the filling cooks through.