Aloo Pie is a beloved street food from Trinidad and Tobago, featuring a soft, deep-fried dough stuffed with a savory filling of mildly spiced, cumin-infused mashed potatoes. It is typically served sliced open and filled with various tangy chutneys and sauces, creating a delightful explosion of flavors and textures in every bite. This hearty, vegetarian snack is a staple at local events and a must-try for any food enthusiast.
Aloo Pie: Trinidadian Spiced Fritters
Aloo Pie is a beloved street food from Trinidad and Tobago, featuring a soft, deep-fried dough stuffed with a savory filling of mildly spiced, cumin-infused mashed potatoes. It is typically served sliced open and filled with various tangy chutneys and sauces, creating a delightful explosion of flavors and textures in every bite. This hearty, vegetarian snack is a staple at local events and a must-try for any food enthusiast.
Ingredients
- 2 cup all-purpose flour
- 1 tsp instant yeast
- 1 tsp sugar
- 0.5 tsp salt
- 0.625 cup warm water approx
- 2 tbsp vegetable oil plus more for frying
- 2 medium potatoes boiled and mashed
- 0.5 tsp cumin powder
- 0.25 tsp turmeric powder
- 0.25 tsp garam masala
- 1 small hot pepper finely chopped (like Scotch Bonnet or Habanero)
- 2 clove garlic minced
- 0.25 cup fresh cilantro chopped
- 0.5 tsp salt or to taste
- tamarind chutney
- mango chutney
- hot sauce
Instructions
- Prepare the Dough: In a large bowl, combine flour, yeast, sugar, and salt. Gradually add warm water and 1 tablespoon of oil, mixing until a soft dough forms. Knead for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Prepare the Filling: While the dough rises, combine mashed potatoes with cumin powder, turmeric powder, garam masala, chopped hot pepper (if using), minced garlic, fresh cilantro, and salt. Mix well to combine everything evenly. Set aside.
- Assemble the Pies: Once the dough has risen, punch it down gently and divide it into 6-8 equal portions. Roll each portion into a small ball.
- Fill the Dough: Flatten one dough ball into a disc. Place a spoonful of the potato filling in the center. Bring the edges of the dough together to enclose the filling, pinching to seal securely. Gently flatten the filled ball into a disc about 5-6 inches in diameter. Repeat with remaining dough and filling.
- Fry the Pies: Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat to 350-375°F (175-190°C). Carefully place one or two aloo pies into the hot oil, ensuring not to overcrowd the pot.
- Cook Until Golden: Fry for 2-3 minutes on each side, or until golden brown and puffed. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
- Serve: Slice each hot aloo pie open along one side and fill generously with your favorite chutneys and hot sauce. Serve immediately.
Notes
For best results, ensure your mashed potatoes are smooth and free of lumps. Adjust chili pepper to your spice preference. Aloo pies are best served warm, fresh from the fryer, with tamarind or mango chutney. You can also add a simple cucumber or chadon beni (culantro) relish. The dough can be made ahead of time and refrigerated.
