For The Dough:
2 cups all purpose flour
¾ tsp Salt
2 tsp yeast
2 tsp Baking Powder
about 1¼ to 1½ cups Water
For The Aloo/Potato Filling:
12 oz potatoesabout 4 medium
¼ tsp Salt
3 tbsp Nariel Coconut Oil
¼ tsp cumin seedsor geera seeds
¼ tsp fenugreek seedsor maithe seeds
3 tbsp onionsminced
½ tbsp Garlicminced
1 tbsp pimento pepperminced
1½ tbsp chadon beniminced( or culantro)
½ tsp ground geeraor cumin salt
black pepperto taste
Aloo Pies are fried dough with a potato (aloo) filling seasoned with Trini favorite spices like cumin and shado benni. It is served with different types of sauces and channa curry (chickpeas). Aloo Pie is one of the most popular dishes in Trinidad & Tobago. Check out other delicious dishes from Trini in our countdown of the most popular 25 local dishes.
In the picture, chickpea curry is on the left, next is shado benni sauce, and then mango sauce.
How to Make Aloo Pies:
- Peel the potatoes and dice them into medium 1-inch cubes.
- Place the potatoes into a medium saucepan with just enough water to cover. Add salt, cover the pan and bring to a boil over a high heat. Cook for about 10 minutes or until the potatoes are soft and tender to the touch.
- Strain the potatoes and mash them immediately with a potato masher until light and fluffy. Set aside.
- Place a small sauté pan over medium heat. Add the 3 tbsp of Nariel Coconut Oil and, when hot, sprinkle in the geera and maithe seeds to toast for 30 seconds.
- Add the onions, garlic, pimento peppers, and chadon beni. Sauté for 2 minutes until softened.
- Add the mashed potatoes and geera powder. Mix well to incorporate and cook for one minute. Taste to check the salt and black pepper. Set the filling aside.
- To make the dough, place the flour into a medium mixing bowl together with the salt, yeast, and baking powder. Mix thoroughly to combine the dry ingredients, then slowly add the water and knead until the dough comes together. Add little water at a time until the dough binds and becomes homogenous. It may or may not need all the water.
- Continue kneading the dough for about 4 minutes on a clean surface using a little dusting flour if needed to prevent sticking. The dough should be similar to bread dough, pliable but slightly sticky to the touch.
- Place the dough back into the bowl and cover with plastic wrap and leave to rest for 30 minutes.
- Divide the dough into 8 portions. Roll each one into a ball, cover and leave to sit again for 10 minutes. Take one of the dough balls and with your hands, spread it out to a five-inch circle.
- Take a tbsp or two of the potato (aloo) filling and place on one half of the dough.
- Fold over the other half of the dough into a now semi-circle-filled dough pocket. Seal the sides by pressing with your thumb and index finger, then gently smooth the dough by pressing it with your palms into a larger pie shape. This makes the pie longer and ultimately disperses the filling evenly throughout it.
- Pour about 3 cups of Nariel Coconut Oil into a medium iron pot and heat to 325 degrees Fahrenheit.
- When heated, place one or two pies into the hot oil to fry, ensuring you use a spoon to baste the top of the dough with hot oil. This helps the pie cook evenly and puff up.
- Fry for about 2 minutes on each side or until golden brown.
- Place the pies onto paper napkins to absorb any excess oil.
- Enjoy the pies by cutting them open and drizzling in tamarind chutney or even pepper sauce.