Light, fluffy and tasty, this aloo pie recipe is a lot simpler to make than you might think.
What is aloo pie
Aloo pie is a puffed, deep fried snack that has a seasoned potato stuffing.
Trini aloo pie is similar to India’s aloo kachori or aloo ki kachori. There are some minor differences in the ingredients for the dough and stuffing.
The main difference is the shape – Trini aloo pie is flat and elongated, while aloo kachori is circular.
By the way, aloo is the Hindi word for potato.
What is in this aloo pie recipe
To make this aloo pie recipe, you’ll need:
- geera or cumin powder
- green seasoning or fresh herbs like chives, chadon beni (culantro), celery (cilantro)
Is aloo pie vegan
Yeast is used to make the dough for aloo pies. Most vegans do not have a problem with consuming yeast since it does not have any developed pain sensors. So, most will consider aloo pie vegan.
How to make aloo pie
To make this aloo pie recipe, you should follow these steps.
Wash the potatoes thoroughly and cut them in half. Place in a pot of boiling water and leave to cook until the potatoes are soft.
This can take about 40 minutes.
When fully cooked, drain the potatoes and allow to cool.
To reduce the time, you can cook the potatoes in the microwave.
Knead the dough
Mix the dry ingredients together – flour, yeast, sugar and salt. Cut the butter into the mixture.
Once completely mixed in, add water a little at a time to knead into a dough (just under a cup and a half of water was used here).
Cover the dough and allow to proof for 30 minutes.
Season the potatoes
Grind the onion, garlic, green seasoning or fresh herbs together in the blender or food processor. Or grate the ingredients using the fine side of a grater.
I didn’t add pepper to the potatoes, but if you want a little spice, add it in here. You can grind fresh peppers with the herbs or use pepper sauce.
Peel the boiled potatoes and mash them.
Add the ground onion, garlic, seasoning, geera (cumin) powder, salt and butter. Mix thoroughly.
Taste test the seasoned potatoes and adjust to your liking.
Stuff the dough
After leaving to raise for 30 minutes, divide the dough into 2-inch balls.
To stuff the dough, flatten one ball and add flour to one side. The flour will make sure the filling spreads out and doesn’t stick onto or tear the dough.
Add a spoonful of the seasoned potatoes (honestly, I could have added more here). Pinch the edges of the flattened dough together to seal the stuffing inside the dough.
You don’t want to roll the edges together as this will create lines in the aloo pie when frying (which I learned the hard way). But, trust me, lines in the pie does not affect its tastiness!
Stuff all the dough balls then allow to rest for 15 minutes.
Be sure to place the stuffed dough on a floured surface – they can stick and tear if you leave them too long.
Fry the aloo pies
Place a large pot on medium heat. Add at least three to four inches of oil for deep frying. Allow the oil to heat up for at least ten minutes – you want it nice and hot.
When the oil is sufficiently hot, rub your hands with oil. Take one of the stuffed dough balls and flatten it between your hands from your fingers to your palm. Gently push the filling around to ensure even distribution in the pie.
Some use flour and roll the pies out with a rolling pin. But, excess flour on the pies will end up in the hot oil and eventually burn. If you want to use the oil on another day, skip the flour and use oil instead to flatten the pies.
Place the aloo pie in the hot oil and leave to brown on both sides (approx. 3 to 5 minutes per side). If the pie browns too quickly, lower the heat.
The pie will puff up nicely and rise to the surface. After it is brown and fully cooked, remove from the heat and place in a sealable container with grease paper or napkins.
Cover the container to trap the heat and steam. This will ensure your pies are soft and fluffy. If you do not cover them, the aloo pies will remain crispy.
Serve the pies when hot with channa (chickpeas) or your favorite sauces like tamarind, mango and more.
Can you batch make this recipe
This recipe makes 12 aloo pies. Double or triple the recipe and freeze what’s left after your family has gorged themselves.
While you’re making aloo pies, why not make these other recipes too:
Aloo pie calories
With this recipe, one aloo pie before frying has about 200 calories. Deep frying can add up at least 75% more calories to food. So the calories of a fried aloo pie can be upward of 350 calories without any condiments.
Simple aloo pie recipe
Tasty Aloo Pie Recipe
- 3 cups all purpose flour
- 1½ tsp salt
- 1 tsp sugar
- 2 tbsp butter
- 1½ tsp yeast
- water (close to 1½ cups)
- oil (for frying)
- 1½ lb potato
- ½ tsp salt
- ½ onion
- 2 cloves garlic
- fresh herbs (chives, chadon beni, cilantro)
- 1 tsp cumin powder
- 2 tbsp butter
- pepper (optional)
- Wash potatoes and cut in half.
- Add potatoes to a pot of boiling water.
- Once the potatoes are completely soft, drain and set aside to cool.
- Mix flour, yeast, sugar and salt together.
- Cut butter into the mixture.
- Add water a little at a time and knead to form a smooth dough.
- Cover and allow to rest for 30 minutes.
- Grind the onion, garlic, fresh herbs and pepper.
- Peel potatoes and mash.
- Mix in ground onion and seasonings, cumin powder, salt and butter.
- Taste test and adjust.
Filling the dough
- Divide proofed dough into 2-inch balls.
- Flatten one ball
- Add flour to one side and a spoonful of seasoned potatoes.
- Pinch the edges of the dough together.
- Set aside and allow to rest for 15 minutes.
- Repeat for the remaining dough balls.
- Place a large pot on medium heat.
- Add about 3- to 4-inches of oil for deep frying.
- Allow the oil to heat up (at least ten minutes).
- Oil your hands.
- Flatten the filled dough between your hands until they become almost the length of your hands.
- Push gently to evenly distribute the filling in the pie.
- Place the aloo pie in the hot oil.
- As it floats and puffs up, turn and allow to brown evenly on both sides (it should take 3 to 5 minutes per side).
- Remove from the heat and place on grease paper or napkins.
- Add to a sealed container to trap the heat and steam. This will soften the pies.
- Serve hot.