Recipe courtesy of Pam's Kitchen

Aloo Pies with Mango Chutney

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

Ingredients

Filling:

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

Dough:

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
  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.
Lobster Pot Pie
PREMIUM
Alejandra Ramos

Lobster Pot Pie

20m Easy 99%
CLASS
Shepherd's Pie
PREMIUM
Catherine McCord

Shepherd's Pie

42m Easy 97%
CLASS
Chicken, Sweet Potato and Swiss Chard Phyllo Pot Pie
PREMIUM
Potatoes, Two Ways
PREMIUM
14m Easy 100%
CLASS