Aloo Pie — Print Recipe — The Culinary Codex

A beloved Trinidadian street food of spiced mashed potato filling encased in a light, fried dough shell, often served alongside doubles and pholourie.

Ingredients

4 large potatoes, peeled and boiled
2 cups all-purpose flour
1 tsp baking powder
1/2 cup warm water
1 tsp cumin
1 tsp turmeric
3 cloves garlic, minced
1 Scotch bonnet pepper, seeded and minced
2 tbsp fresh cilantro (chadon beni), chopped
1 tbsp vegetable oil (for dough)
Vegetable oil for deep frying
Salt to taste

Instructions

1 Make the dough by combining flour, baking powder, salt, oil, and warm water, kneading for 5 minutes until smooth and elastic, then covering and resting for 15 minutes.
2 Mash the boiled potatoes and season with cumin, turmeric, garlic, Scotch bonnet pepper, cilantro, and salt, mixing well to create a flavorful filling.
3 Divide the rested dough into 8 equal balls, roll each one into a circle about 5 inches in diameter on a floured surface.
4 Place a generous spoonful of the potato filling on one half of each dough circle, fold the other half over, and press the edges firmly with a fork to seal completely.
5 Deep fry the pies in oil at 350°F (175°C) for 3 to 4 minutes per side until they puff up and turn golden brown, then drain on paper towels.
6 Serve hot with tamarind chutney, pepper sauce, or alongside a plate of doubles for a classic Trinidadian street food experience.

Did You Know?

Aloo pie vendors are fixtures of Trinidadian life, especially near schools and bus stops, and the combination of aloo pie with doubles is considered the ultimate Trini street food breakfast.