An aloo pie is a variant of the samosa popular in Trinidad and Tobago. It is a soft, fried pastry made from flour and water, and filled with boiled, spiced and mashed potatoes (aloo being the Hindi word for “potato”) and other vegetables like green peas or chana dal (split chickpeas without their seed coat). Its shape is similar to a calzone, and it is usually larger than a samosa, approximately 12.7 cm long. It is usually ordered with a sweet and sour type Indian dipping sauce known as Imli Ki Chutney.
- 2 cups flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 cup water
- olive oil
- 4 cups water
- ½ teaspoon salt
- 450 g potato, peeled and cubed
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 large spring onion (scallion), finely chopped
- 2 teaspoons cumin
- ¼ teaspoon garam masala
- 1 large jalapeno, finely chopped
- salt and pepper, to taste
- oil, for deep frying
- Combine flour, salt and baking powder in a bowl. Add enough water to form a dough and knead.
- Rub a little oil over dough and let rest while preparing filling.
- Bring water to a boil. Add salt and potatoes. Boil until tender. Drain.
- While still hot, mash with onion, garlic, spring onion, cumin, masala, jalapeno, salt and pepper.
- Divide dough into 6 parts and knead for 1 minute to form a smooth ball. Let rest 5 minutes.
- Heat oil in saucepan.
- Roll out 1 portion of dough on a floured surface into a circle 13 cm in diameter.
- Spoon 2 tablespoons of filling in the middle and fold into a semicircle.
- Seal and deep fry until golden on all sides. Drain and serve.