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1
Mix all the ingredients in a large mixing bowl until incorporated.
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2
Next, slowly add water until it forms a dough ball.
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3
Knead for a few minutes, and then roll out to golf ball-sized spheres (10 to 12).
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4
Place balls on a sheet pan and place in a warm area to proof for about 10 minutes.
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5
For the pie mixture:
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6
Boil the potatoes until soft, drain, and then place in large bowl.
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7
Add remaining ingredients and then mash and mix well.
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8
For the Aloo Pie:
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9
Take one dough ball and roll out to about a 6 to 7-inch circle.
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10
Place between 1 and 1 1/2 tablespoons of the pie mixture in the middle of the circle.
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11
Fold the dough over and pinch the edges to seal them.
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12
Take a 4 to 6-quart pot and fill it a little more than half full with vegetable oil.
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13
Place pot on medium high heat.
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14
When hot enough, but not smoking, carefully place one pie in the oil.
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15
Fry until golden brown on both sides.
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16
Serve with a side of tamarind or mango chutney.
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17
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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18
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
