Name: Aloo Pies with Mango Chutney
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 12 to 14 aloo pies
Ingredients: 2 large russet potatoes, peeled and cubed; 5 cloves garlic; Small handful fresh cilantro; 1 medium habanero chile; 1 1/2 teaspoons roasted ground cumin; Salt; 1 tablespoon shortening, plus more for greasing cookie sheet; 4 cups all-purpose flour, plus more for dusting; 3 teaspoons baking powder; 2 teaspoons sugar; 1 teaspoon salt; Oil, for frying; Mango chutney, for serving

Directions

Special equipment:

a deep-fry thermometer

For the filling: Boil potatoes until tender. Drain.
Blend garlic, cilantro and habanero in a food processor.
Mash cooked potatoes and add cumin and salt to taste.
For the dough: Grease a cookie sheet.
Mix flour, baking powder, sugar and salt in a bowl, then add shortening and warm water until able to knead.
Form into 2- to 3-inch balls and place on greased cookie sheet. Rest in the fridge for 20 minutes.
Flatten the dough balls on a flour-dusted surface, then add a scoop of the potato mixture to each. Fold over and close the edges of each to form a half-circle shape.
Bring oil to 350 degrees F in a Dutch oven over medium heat.
Fry the dough balls, flipping once, until golden brown. Drain, then serve with mango chutney.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Pam's Kitchen, Seattle, WA

Aloo Pies with Mango Chutney

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