Deep-fried Aloo Parathas

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Caribbean potato pie. Based on a recipe from Trinidad. Best served with tamarind chutney.





  1. In a bowl, combine flour, salt, and baking powder.
  2. Add enough water to form dough and knead.
  3. Rub a little olive oil over the dough and let it rest while you prepare the filling.
  4. In a saucepan, bring salted water to a boil, and boil potatoes until tender.
  5. Drain potatoes, and mash remaining ingredients listed under filling.
  6. Divide dough evenly into 6 parts and knead each piece for 1 minute, forming it into a smooth ball; let rest 5 minutes.
  7. In a saucepan, heat oil for deep frying.
  8. On a floured surface, roll out one ball of dough into a circle 5" across.
  9. Place 1 – 2 tablespoons of filling in middle and fold into a semi-circle.
  10. Moisten edges with a little cold water, and pinch to seal.
  11. Roll out and fill the rest in the same way.
  12. Deep fry a few pies at a time, cooking until golden brown on all sides.
  13. Drain on a paper towel, and serve hot with chutney or kuchilla.