📝 About This Recipe
A beloved staple of Trinidadian street food, Aloo Pie is a soft, fried pastry filled with a savory, spiced mashed potato center. Similar to a samosa but with a distinctively soft, elongated shape, it represents the beautiful fusion of Indian influence and Caribbean flair. This recipe delivers a golden-brown crust and a fragrant filling seasoned with geera (cumin) and bandhania (culantro) for an authentic taste of the islands.
🥗 Ingredients
For the Dough
- 3 cups All-purpose flour (sifted)
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 1/2 teaspoon Sugar (to help with browning)
- 1 1/4 cups Warm water (adjust as needed for a soft dough)
For the Aloo (Potato) Filling
- 1 pound Potatoes (peeled and cubed (Yukon Gold or Russet))
- 4 cloves Garlic (minced into a paste)
- 1 1/2 teaspoons Roasted Cumin (Geera) (ground)
- 4 leaves Bandhania (Culantro) or Cilantro (finely chopped)
- 1/4 piece Scotch Bonnet pepper (minced (adjust for heat preference))
- 1 pinch Salt and Black Pepper (to taste)
For Frying
- 2 cups Vegetable oil (for deep frying)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
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2
Gradually add the warm water to the flour mixture, kneading gently until a soft, smooth, and slightly tacky dough forms. Do not over-knead.
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3
Rub the surface of the dough with a teaspoon of oil, cover with a damp cloth, and let it rest for at least 30 minutes. This allows the gluten to relax for a tender crust.
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4
While the dough rests, place the cubed potatoes in a pot of salted water. Bring to a boil and cook for 15-20 minutes until very tender.
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5
Drain the potatoes thoroughly and mash them while still hot until completely smooth with no lumps.
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6
Stir in the minced garlic paste, roasted geera (cumin), chopped bandhania, scotch bonnet pepper, and salt. Mix well and set aside to cool completely.
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7
Divide the rested dough into 8 equal-sized balls (loyahs). Lightly dust your work surface with flour.
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8
Take one ball of dough and roll it out into an oval shape, about 1/8 inch thick and 6-7 inches long.
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9
Place 2 tablespoons of the potato filling in the center of the oval, leaving space around the edges.
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10
Fold the dough over the filling to create a long, semi-circular or 'boat' shape. Use a fork or your fingers to press and seal the edges firmly.
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11
Heat the vegetable oil in a deep frying pan or wok over medium-high heat (about 350°F/175°C).
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12
Carefully slide 1 or 2 pies into the hot oil. Fry for 2-3 minutes per side, spooning hot oil over the top as they cook to help them puff up.
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13
Once the pies are golden brown and slightly crisp on the outside, remove them and drain on paper towels.
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14
Serve warm by cutting a slit along the curved edge and stuffing with your favorite chutneys.
💡 Chef's Tips
Ensure the potato filling is completely cool before stuffing, or the dough will become soggy and tear. If you cannot find Culantro (Bandhania), use fresh Cilantro with a tiny bit of extra garlic to mimic the flavor profile. Do not overfill the pies; leaving a clear border ensures a tight seal that won't burst in the hot oil. Use 'roasted' geera rather than raw cumin powder for that authentic, smoky Trinidadian flavor. For a smoother dough, let it rest longer—up to an hour if you have the time.
🍽️ Serving Suggestions
Serve with a generous dollop of spicy Mango Chutney or Tamarind Sauce. Traditionalists always add 'Tamarind Sauce' and a scoop of 'Channa' (curried chickpeas) inside the slit pie. A side of 'Cucumber Salad' or 'Chow' provides a refreshing, crunchy contrast to the soft pie. Pair with a cold glass of Mauby or a Red Solo soda for the ultimate island experience. Top with extra pepper sauce if you enjoy a true Caribbean heat level.