Recipe courtesy of Pam's Kitchen

Aloo Pies with Mango Chutney

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  • Level: Intermediate
  • Total: 1 hr 35 min (includes resting time)
  • Active: 45 min
  • Yield: 12 to 14 aloo pies
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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 



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


Special equipment:
a deep-fry thermometer
  1. For the filling: Boil potatoes until tender. Drain.
  2. Blend garlic, cilantro and habanero in a food processor.
  3. Mash cooked potatoes and add cumin and salt to taste.
  4. For the dough: Grease a cookie sheet.
  5. Mix flour, baking powder, sugar and salt in a bowl, then add shortening and warm water until able to knead.
  6. Form into 2- to 3-inch balls and place on greased cookie sheet. Rest in the fridge for 20 minutes.
  7. 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.
  8. Bring oil to 350 degrees F in a Dutch oven over medium heat.
  9. Fry the dough balls, flipping once, until golden brown. Drain, then serve with mango chutney.
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