Deep-fried Aloo Parathas

Description

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

Ingredients

Dough

• 2 cups flour
• ¼ teaspoon salt
• 1 teaspoon baking powder
• 1 cup water
• olive oil

Filling

• 4 cups water
• ½ teaspoon salt
• 1 lb potatoes, peeled and quartered
• 1 small onion, finely chopped
• 1 green onion, very finely chopped
• 2 garlic cloves, crushed
• 2 teaspoons ground cumin
• ¼ teaspoon garam masala
• ½ teaspoon paprika
• 1 hot red pepper, seeded and minced
• ½ teaspoon turmeric
• ½ teaspoon salt
• ¼ teaspoon pepper
• 4 cups vegetable oil (for deep frying)

Procedures

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