Aloo Pie (Aloo Pie) — Trinidadian Fried Potato-Stuffed Street Snack

• 360 gall-purpose flour
• 6 ginstant yeast
• 1 tspbaking powder
• 1 tspfine sea salt
• 1 tspgranulated sugar
• 0.5 tspground turmeric
• 240 mlwarm water (about 40°C)
• 1 tbspvegetable oil
• 680 grusset potatoes (peeled and cut into 3 cm chunks)
• 4 clovegarlic
• 8 gScotch bonnet pepper (seeded for medium heat)
• 12 gchadon beni (culantro leaves and tender stems, finely chopped)
• 1.5 tspground roasted cumin (Trinidadian geera)
• 1 tspamchar masala
• 0.5 tspblack pepper
• 1 cancanned channa (400 g can, drained and rinsed)
• 1yellow onion (small, finely chopped)
• 2 tspTrinidadian curry powder
• 180 mlwater
• 6 tbsptamarind sauce
• 2 tbspScotch bonnet pepper sauce

Instructions

1. 1

   Make the dough by whisking the flour, yeast, baking powder, salt, sugar, and turmeric in a large bowl. Add the warm water and 1 tablespoon oil, then mix until a soft, slightly tacky dough forms.

2. 2

   Knead the dough on a lightly floured surface for 6 minutes until smooth and elastic. Place it in an oiled bowl, cover it, and let it rise in a warm place for 35 minutes, or until noticeably puffy but not necessarily doubled.

3. 3

   Meanwhile, put the potatoes in a saucepan and cover them with 2 cm of water. Bring to a boil and cook for 15 to 18 minutes, until a knife slides through the pieces without resistance.

4. 4

   Drain the potatoes very well and return them to the hot pan for 1 minute so excess steam evaporates. Mash them with the garlic, Scotch bonnet, chadon beni, roasted cumin, amchar masala, salt, and black pepper until the filling is smooth but still sturdy enough to mound.

5. 5

   Prepare the curried channa while the dough rests. Heat 1 tablespoon oil in a small pot, cook the onion for 4 minutes, then add the garlic, curry powder, and roasted cumin and stir for 45 seconds until fragrant.

6. 6

   Add the drained channa, water, and salt to the curry base. Simmer for 10 minutes, lightly crushing about one-third of the channa so the sauce thickens and clings to the aloo pie.

7. 7

   Divide the risen dough into 6 equal balls of about 100 g each. Flatten one ball into a 13 cm round, place about 95 g potato filling in the center, and pinch the edges closed tightly to make a sealed oval.

8. 8

   Place the filled dough seam-side down and gently pat it into a flattened oval about 16 cm long and 9 cm wide. Repeat with the remaining dough and filling, keeping the shaped pies covered with a towel so the surface does not dry out.

9. 9

   Heat the frying oil in a deep heavy pot to 175°C. Fry 1 or 2 aloo pies at a time for 2 to 3 minutes per side, turning carefully, until puffed, golden, and cooked through.

10. 10

    Drain the fried aloo pies on a wire rack set over a tray rather than on paper towels, which can make the crust steam and soften. Let the oil return to 175°C between batches so the dough fries quickly instead of absorbing excess oil.

11. 11

    Serve each aloo pie hot, either whole or split along one side. Spoon in the curried channa and finish with measured tamarind sauce and Scotch bonnet pepper sauce for the classic Trinidadian street-food experience.