- 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
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.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.