Trini Indian Things

ALOO PIES TRINI STYLE

Another trini street food and a favourite. Can be eaten with a sauce called chutney or some even eats it with curry channa from the doubles.. any way it’s good.

INGREDIENTS

Dough

3 cups flour

6 teaspoons baking powder

1 ½ teaspoons salt

About 1 cup plus 1 tablespoon water

Potato Filling

2 pounds aloo/ potato

4-5 large bandania leaves

½ medium onion chopped

3 cloves garlic

½ teaspoon roasted ground geera

1 teaspoon salt

Hot pepper, to taste

 INSTRUCTIONS

1. Knead flour:--In a bowl mix flour, salt and baking powder. Gradually add water and knead flour to form a soft, smooth dough. Cover with a towel and let it rest until you are ready to use it.

2. Cook potatoes: Peel and wash potatoes. Place 8 cups of water in a pot over high heat. Add potatoes, bring to a boil. Lower heat to medium and cook for 30-40 minutes. Drain, place in a large bowl and set aside.

3. While the potatoes are boiling, mince garlic, bandania and hot pepper. Peel and chop onions.

4. Add the minced ingredients, salt and geera to the bowl with the potatoes. Mash with a fork, breaking up all chunks.

5. Using your strong hand, squeeze off pieces of flour between thumb and forefinger to make 12 little balls. This way you don’t have to reshape after separating the dough.

6. Lightly flour surface. Using your fingers, flatten each ball into a 4 inch disc. Place a handful of potato (about 3 heaping tablespoons) mixture and bring the sides up over the filling. Pinch the edges together to seal all the way around. Then fold over the edges.

7. Place upright and press the dough gently to flatten while pulling apart to lengthen. Place flat on the counter and then press gently with the palm of your hand to flatten. Place the completed filled dough on a floured surface and cover with towel.

8. Heat about 1 cup of oil and gently place filled dough into the hot oil, two at a time if the pot is big enough. Using a spoon, continuously pour hot oil over the dough. When the bottom is golden brown, flip and cook the other side until golden brown also. Drain on the side of the pot and place in a single layer, on a paper towel lined platter.

ENJOY!!!