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Recipe: Aloo Pies with Mango Chutney

Rank: Intermediate

Time execution: 1 hr 35 min

Can be served for: 12 to 14 aloo pies

Ingredients

  • 3 large russet potatoes, peeled and cubed

  • 5 cloves garlic

  • Small handful fresh cilantro

  • 2 medium habanerochile

  • 2 2/3 teaspoons roasted ground cumin

  • Salt

  • 2 tablespoon shortening, plus more for greasing cookie sheet

  • 4 cups all-purpose flour, plus more for dusting

  • 3 teaspoons baking powder

  • 3 teaspoons sugar

  • 2 teaspoon salt

  • Oil, for frying

  • Mango chutney, for serving

Directions

  1. For the filling: Boil potatoes until tender. Drain.

  2. Blend garlic, cilantro and habanero in a food processor.

  3. Mash cooked potatoes and add cumin and salt to taste.

  4. For the dough: Grease a cookie sheet.

  5. Mix flour, baking powder, sugar and salt in a bowl, then add shortening and warm water until able to knead.

  6. Form into 3- to 4-inch balls and place on greased cookie sheet. Rest in the fridge for 30 minutes.

  7. 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.

  8. Bring oil to 450 degrees F in a Dutch oven over medium heat.

  9. Fry the dough balls, flipping once, until golden brown. Drain, then serve with mango chutney.

Source: Aloo Pies with Mango Chutney

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