Best Aloo Pies Recipes

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ALOO PIES WITH MANGO CHUTNEY



Aloo Pies with Mango Chutney image

Provided by Food Network

Time 1h35m

Yield 12 to 14 aloo pies

Number Of Ingredients 13

2 large russet potatoes, peeled and cubed
5 cloves garlic
Small handful fresh cilantro
1 medium habanero chile
1 1/2 teaspoons roasted ground cumin
Salt
1 tablespoon shortening, plus more for greasing cookie sheet
4 cups all-purpose flour, plus more for dusting
3 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
Oil, for frying
Mango chutney, for serving

Steps:

  • For the filling: Boil potatoes until tender. Drain.
  • Blend garlic, cilantro and habanero in a food processor.
  • Mash cooked potatoes and add cumin and salt to taste.
  • For the dough: Grease a cookie sheet.
  • Mix flour, baking powder, sugar and salt in a bowl, then add shortening and warm water until able to knead.
  • Form into 2- to 3-inch balls and place on greased cookie sheet. Rest in the fridge for 20 minutes.
  • Flatten the dough balls on a flour-dusted surface, then add a scoop of the potato mixture to each. Fold over and close the edges of each to form a half-circle shape.
  • Bring oil to 350 degrees F in a Dutch oven over medium heat.
  • Fry the dough balls, flipping once, until golden brown. Drain, then serve with mango chutney.

ALOO PIES



Aloo Pies image

Provided by Food Network

Categories     side-dish

Time 1h40m

Yield 10 to 12 individual pies

Number Of Ingredients 9

2 pounds all-purpose flour
4 teaspoons baking powder
1 tablespoon shortening (recommend: Crisco)
1 teaspoon salt
1 tablespoon sugar
2 pounds Idaho russet potatoes, peeled and cut into 1-inch cubes
1/2 bunch freshly chopped cilantro leaves
1 small habanero pepper, seeded and chopped
1 teaspoon ground cumin salt, or to taste

Steps:

  • For the dough:
  • Mix all the ingredients in a large mixing bowl until incorporated. Next, slowly add water until it forms a dough ball. Knead for a few minutes, and then roll out to golf ball-sized spheres (10 to 12). Place balls on a sheet pan and place in a warm area to proof for about 10 minutes.
  • For the pie mixture:
  • Boil the potatoes until soft, drain, and then place in large bowl. Add remaining ingredients and then mash and mix well.
  • For the Aloo Pie:
  • Take one dough ball and roll out to about a 6 to 7-inch circle. Place between 1 and 1 1/2 tablespoons of the pie mixture in the middle of the circle. Fold the dough over and pinch the edges to seal them. Take a 4 to 6-quart pot and fill it a little more than half full with vegetable oil. Place pot on medium high heat. When hot enough, but not smoking, carefully place one pie in the oil. Fry until golden brown on both sides. Serve with a side of tamarind or mango chutney.

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