Now I am sure we already have so many potato dishes to talk about and so I had a tough time seeing which one I could make and enjoy. I ended up with the first ones I can lay my eyes on. It was Aloo Pie, a dish from Trinidad and Tobago. I remember Mir talking about it and then I even remember checking it out for my International Cuisine.
Since I had a good dish for country starting with T, I left this out. Now was the best time to make it I decided. I landed here to check out how it was made. It was very much our Samosa, differently made. I knew I had to line up all my deep fried dishes at the same time, to avoid heating up the oil so many times.
Kids enjoyed these Aloo Pie for their evening snacks, and I got some for my colleagues as well. They were asking why I shaped it this way and why the potato was not as spicy. I said it is from a different country and I followed the recipe. Anyway in the end, it is fried and has potato. So that should be enough for most people.
For the outer layer
All purpose flour - 1 cup
Baking powder - 1 tsp
Salt - 1/4 tsp
For the Potato Filling
Boiled, mashed potato - 1 cup
Salt to taste
Pepper powder - 1 tsp
Cumin powder - 1 tsp
Oil for frying
How to make the Aloo Pie
Take the flour in a bowl, add salt, baking powder and slowly add water to knead to a stiff dough. Keep it aside.
For the filling, slash potato and MW for 5 mins, peel and mash using a fork. Add salt, cumin powder, pepper powder and mix well.
For making the Aloo pie
Pinch out equal balls, dust and roll out thin discs. Using your 6" cookie cutter, cut out circles.
On one side, place a teaspoon of filling and close the other side over the filling and seal well. Then press using the fork to get the design.
When the oil is hot, slide into the pies and cook on low flame till it's done.
Drain on a kitchen towel and serve with sauce.
Since we are not adding any fat, the out layer tends to get soggy when it's cooled down.
Also ensure the sides are sealed well, else it will open up as shown in the picture.
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