Aloo (Potato Pie)
Aloo (Potato) Pie – Cousins of Samosa with the most Amazing dough- Crispy and Crunchy – filled with a tasty combination of potatoes, corn and peas. Baked or Fried
- Prep time
- 45 min
- Cook time
- 30 min
- Yield
- 14 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 cups all purpose flour plus more as needed
- 1-2 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 tablespoon ghee (Clarified butter or oil)
- 1 cup warm water or more
- 3 tablespoons cooking oil
- 1 medium onion (chopped)
- 2 teaspoons minced garlic
- 1 teaspoon ginger (grated)
- 1 teaspoon cumin
- ½ teaspoon or more hot sauce
- ½ teaspoon smoked paprika
- ½ -3/4 pound potatoes (cubed and boiled)
- 1 cup frozen peas (thawed)
- 1 cup frozen corn (thawed)
- 2-3 tablespoon parsley or cilantro
- ¼ teaspoon cayenne pepper or more (optional)
- ½ teaspoon ground white pepper
- ½ teaspoon or more curry powder or green seasoning (optional)
- Salt to taste
Instructions
- 1
In a medium- large skillet, add oil, onions, garlic, ginger and sauté, for about 2-3 minutes, stirring constantly to prevent any burns.
- 2
Then add, cumin, hot sauce and paprika, and continue stirring with a heavy wooden spoon, about 2 minutes.
- 3
Add boiled potato cubes, and corn. Slightly smash the potatoes, corn and peas then thoroughly mix until ingredients are fully combined, add green onions, curry powder ,white and cayenne pepper and a little bit of water to prevent any burns. Simmer for about 2 minutes. Finally throw in cilantro, adjust the seasonings and salt to taste. Remove from the heat and let it cool. You may prepare this a day in advance.
- 4
In a large bowl add flour, baking powder, sugar and salt, then make a well followed by water, ghee or oil
- 5
Knead to form soft and sticky dough.
- 6
Place dough on a heavily floured board and knead for about 5-7minutes. Continue to flour dough as needed to facilitate kneading. Be careful not to over do it. Dough should be soft, elastic and smooth.
- 7
On a lightly floured surface form the dough into 14 or more
- 8
Roll the dough out to form a circle, using a lightly floured rolling pin; Spoon a generous 2 tablespoons or more filling in the center of a the circle; lightly moisten the dough edges with water or flour paste, using your finger. Fold over twist with fingers gently to seal the edges of the pies
- 9
Another way of sealing is by pressing the tines of a fork along the edges of the dough.
- 10
You may freeze to use later or proceed with cooking method.
- 11
Heat up a medium skillet or cast iron with oil up to 2 inch- medium-high heat 350 degrees F. until hot but not smoking.
- 12
Gently drop the aloo pie in the fry pan and fry in batches, turning once, until golden brown, about 5-8 minutes. Do not overcrowd the pan (it will absorb excess oil, resulting in a soggy pies)
- 13
Using a slotted spoon, remove the aloo pies and place them on paper towels.
- 14
Place on a baking sheet and brush with canola oil, then. Bake at 375 degrees
- 15
For about 25- 30 minutes until golden brown
- 16
Serve warm or at room temperature with this mango chutney or channa aloo