| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Prep: | 1 hr |
| Inactive: | 20 min |
| Cook: | 20 min |
| Yield: | 10 to 12 individual pies |
| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Prep: | 1 hr |
| Inactive: | 20 min |
| Cook: | 20 min |
| Yield: | 10 to 12 individual pies |
Ingredients
- 2 pounds all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon shortening (recommend: Crisco)
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 pounds Idaho russet potatoes, peeled and cut into 1-inch cubes
- 1/2 bunch freshly chopped cilantro leaves
- 1 small habanero pepper, seeded and chopped
- 1 teaspoon ground cumin salt, or to taste
Instructions
- For the dough:
- Mix all the ingredients in a large mixing bowl until incorporated. Next, slowly add water until it forms a dough ball. Knead for a few minutes, and then roll out to golf ball-sized spheres (10 to 12). Place balls on a sheet pan and place in a warm area to proof for about 10 minutes.
- For the pie mixture:
- Boil the potatoes until soft, drain, and then place in large bowl. Add remaining ingredients and then mash and mix well.
- For the Aloo Pie:
- Take one dough ball and roll out to about a 6 to 7-inch circle. Place between 1 and 1 1/2 tablespoons of the pie mixture in the middle of the circle. Fold the dough over and pinch the edges to seal them. Take a 4 to 6-quart pot and fill it a little more than half full with vegetable oil. Place pot on medium high heat. When hot enough, but not smoking, carefully place one pie in the oil. Fry until golden brown on both sides. Serve with a side of tamarind or mango chutney.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 351 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 10 g |
| Cholesterol | 0 mg |
| Sodium | 386 mg |
| Serving Size | 1 of 12 servings |
| Calories | 351 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 10 g |
| Cholesterol | 0 mg |
| Sodium | 386 mg |
Reviews
Re: Cheflaurie ~ On that episode, they didn’t show how to make the Aloo Pies…they only showed a brief moment of it displayed on a plate. Aloo Pies are made with potatoes just like in stated recipe. (Aloo=Potato…and it’s not necessarily in the shape of a round “pie”…it’s more like a flattened oval/football/half moon shaped patty filled with the seasoned “mashed” potato filling.) The yellow lentils were used to make the grounded up filling for the Dhalpourie Roti. Hope that helps 🙂
just watched this episode and couldn’t wait to get the recipe, but noticed in the episode Pam used yellow lentils, and in the recipe they are calling for potatoes? I’m confused. I noticed a discrepensy with another recipe from this episode also. Is it me or did anyone else notice this?
i was browsing through the recipes and i saw aloo pies and went on my way then caught myself and scrolled back up the page and was like……aloo pies what the hell, i make this everyday of the week, from trinidad it’s a popular indian delicacy, i think however u need more than 1 tsp cumin or geera as we call it here in trini, u want to taste it, and try adding fresh crushed garlic, it makes a world of difference.
Glad to see something from Trinidad made it. My family and who are of indian descent have been making aloo pies since i was a little girl and my kids now love it. its a great thing to make for company. and delicious