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