Deep Fried Aloo Parathas (caribbean Potato Pie)

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Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also

[edit] Description

Based on a recipe from Trinidad. Best served with tamarind chutney.

[edit] Ingredients

Dough

• 2 cups flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1 cup water
• olive oil

Filling

• 4 cups water
• 1/2 teaspoon salt
• 1 lb potatoes, 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)

[edit] Directions

• In a bowl, combine flour, salt, and baking powder.
• Add enough water to form dough and knead.
• Rub a little olive oil over the dough and let it rest while you prepare the filling.
• In a saucepan, bring salted water to a boil, and boil potatoes until tender.
• Drain potatoes, and mash remaining ingredients listed under filling.
• Divide dough evenly into 6 parts and knead each piece for 1 minute, forming it into a smooth ball; let rest 5 minutes.
• In a saucepan, heat oil for deep frying.
• On a floured surface, roll out one ball of dough into a circle 5" across.
• Place 1-2 tablespoons of filling in middle and fold into a semi-circle.
• Moisten edges with a little cold water, and pinch to seal.
• Roll out and fill the rest in the same way.
• Deep fry a few pies at a time, cooking until golden brown on all sides.
• Drain on a paper towel, and serve hot with chutney or kuchilla.

[edit] Other Links

[edit] See also