If aloo pie is not comfort food, I don't know what is! And if you still don't know that aloo is "potato"you are not Trini. Today's aloo pies are made with the Bon Appetit "no-knead dough" (March 2012) using white and wholewheat flours. The potato is seasoned with fresh shadon beni and hot pepper. A generous dollop of peppery tamarind sauce finishes the flavour.
For the dough:
Flour, 4 cups (2 white, 2 whole wheat) plus extra
Salt, half teaspoon
Yeast, dried, half teaspoon
Water, 2 cups
Oil for frying, about one cup
For the aloo filling:
Potato, 3 medium
Hot pepper, half without seeds, slivered
Shadon beni leaves, 5 leaves, thinly sliced
Mix flour(s) salt and yeast. Using a spatula or wooden spoon, mix in water until dough is well-combined. Cover and set aside to rise (one to two hours). Sprinkle a little flour lightly over the top and use the spatula to roll the dough around until it is a compact ball again. Cover and allow to rise for 30 to 45 minutes. Flour your hands and cut dough into about 12-15 balls. Flour each lightly and set aside to rise while you prepare the aloo.
Peel and quarter potatoes, and boil in water to cover until just cooked. Drain all water and mash the potatoes with a sprinkling of salt. Moisten with a couple tablespoons of milk if necessary. Mix in pepper and shadon beni.
When you are ready to fry the pies, heat oil in frying pan at medium to low. Flatten each ball lightly, keeping your fingers dusted with flour, and put a heaping tablespoon of aloo in the middle. Fold over edges of dough and seal. Fry each pie on one side until the edges are lightly brown, turn and fry the other side. Drain on absorbent paper. Repeat until all your pies are cooked.
Split the cooked aloo pie and slather with peppery mango or tamarind chutney.
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| Tender and light, aloo pies just fried |
For the dough:
Flour, 4 cups (2 white, 2 whole wheat) plus extra
Salt, half teaspoon
Yeast, dried, half teaspoon
Water, 2 cups
Oil for frying, about one cup
For the aloo filling:
Potato, 3 medium
Hot pepper, half without seeds, slivered
Shadon beni leaves, 5 leaves, thinly sliced
Mix flour(s) salt and yeast. Using a spatula or wooden spoon, mix in water until dough is well-combined. Cover and set aside to rise (one to two hours). Sprinkle a little flour lightly over the top and use the spatula to roll the dough around until it is a compact ball again. Cover and allow to rise for 30 to 45 minutes. Flour your hands and cut dough into about 12-15 balls. Flour each lightly and set aside to rise while you prepare the aloo.
Peel and quarter potatoes, and boil in water to cover until just cooked. Drain all water and mash the potatoes with a sprinkling of salt. Moisten with a couple tablespoons of milk if necessary. Mix in pepper and shadon beni.
When you are ready to fry the pies, heat oil in frying pan at medium to low. Flatten each ball lightly, keeping your fingers dusted with flour, and put a heaping tablespoon of aloo in the middle. Fold over edges of dough and seal. Fry each pie on one side until the edges are lightly brown, turn and fry the other side. Drain on absorbent paper. Repeat until all your pies are cooked.
Split the cooked aloo pie and slather with peppery mango or tamarind chutney.
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| Split pie and slather with peppery sauce! |
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| So many chutneys and sauces on the market! This Riverlime Tamarind Amchar had just the right pepper heat! |
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| Aloo pies "re-heat" nicely with a quick zap in the microwave! |
....good grief,...you're making my mouth water,...I hope I'll be able to get some of this stuff .......yummy!!!
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