Deep Fried Aloo Parathas (caribbean Potato Pie) |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Based on a recipe from Trinidad. Best served with tamarind chutney. Ingredients:
2 cups flour |
1/4 teaspoon salt |
1 teaspoon baking powder |
1 cup water |
olive oil |
4 cups water |
1/2 teaspoon salt |
1 lb potato, peeled & quartered |
1 small onion, finely chopped |
1 green onion, very finely chopped |
2 garlic cloves, crushed |
2 teaspoons ground cumin |
1/4 teaspoon garam masala |
1/2 teaspoon paprika |
1 hot red pepper, seeded & minced |
1/2 teaspoon turmeric |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 cups vegetable oil (for deep frying) |
Directions:
1. In a bowl, combine flour, salt, and baking powder.
2. Add enough water to form dough and knead.
3. Rub a little olive oil over the dough and let it rest while you prepare the filling.
4. In a saucepan, bring salted water to a boil, and boil potatoes until tender.
5. Drain potatoes, and mash remaining ingredients listed under filling.
6. Divide dough evenly into 6 parts and knead each piece for 1 minute, forming it into a smooth ball; let rest 5 minutes.
7. In a saucepan, heat oil for deep frying.
8. On a floured surface, roll out one ball of dough into a circle 5 across.
9. Place 1-2 tablespoons of filling in middle and fold into a semi-circle.
10. Moisten edges with a little cold water, and pinch to seal.
11. Roll out and fill the rest in the same way.
12. Deep fry a few pies at a time, cooking until golden brown on all sides.
13. Drain on a paper towel, and serve hot with chutney or kuchilla.
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