Aloo is the Indian word for potato. A bread dough encases silky seasoned mashed potato, and is then fried. Split the pie and spread tamarind or mango chutney before eating. They are usually made with white flour. These are made with some whole wheat.
Flour, 3-4 cups whole wheat, 3 cups white
Butter, 4 ounces
Yeast, dried, one packet
Sugar, one teaspoon
Salt, light sprinkle
Water, 2 cups
Potatoes, 5-6 medium
Thyme, leaves of 2-3 sprigs of fine leaf
Hot pepper, seeds removed, chopped fine
Seasoning pepper, chopped fine
Garlic, one clove, chopped fine
Olive oil, half cup
Vegetable (or soya) oil for deep frying, 2 cups
Make the dough. Put yeast and sugar in water (room temperature- 80F or 27 C) and allow the yeast to bubble up. In a large bowl, cut the butter into 5 cups flour with salt. Add the yeast mixture and more flour while mixing together to a soft dough. The dough should be pliable and not stiff: when you are adding flour, add a little at a time aiming for a silken not stiff texture. Cover and set aside in a warm place for 45 minutes.
Peel potatoes and quarter, and put to boil in enough water to cover the potatoes. Add a sprinkle of salt. When the potatoes are tender, reemove from heat and drain off the water. Mash potatoes, while adding garlic, thyme, peppers and garlic, and olive oil. Mix well and put aside to cool.
Punch down dough, sprinkle flour over and knead into another ball. Cover and set aside to rise for another 45 minutes. Allow to rise, then punch down, flouring your hands so that the dough does not stick. Shape into egg sized balls.
Heat oil in frying pan (medium heat). Flatten each dough ball and put a heaping tablespoon potato mixture in the centre. Fold the edges over and press to seal in the potato. Flatten out gently (not to break through the dough) and fry for a few minutes on each side, until the pie is golden brown.
Drain pies on brown paper. Serve with tamarind or mango chutney.
Flour, 3-4 cups whole wheat, 3 cups white
Butter, 4 ounces
Yeast, dried, one packet
Sugar, one teaspoon
Salt, light sprinkle
Water, 2 cups
Potatoes, 5-6 medium
Thyme, leaves of 2-3 sprigs of fine leaf
Hot pepper, seeds removed, chopped fine
Seasoning pepper, chopped fine
Garlic, one clove, chopped fine
Olive oil, half cup
Vegetable (or soya) oil for deep frying, 2 cups
Make the dough. Put yeast and sugar in water (room temperature- 80F or 27 C) and allow the yeast to bubble up. In a large bowl, cut the butter into 5 cups flour with salt. Add the yeast mixture and more flour while mixing together to a soft dough. The dough should be pliable and not stiff: when you are adding flour, add a little at a time aiming for a silken not stiff texture. Cover and set aside in a warm place for 45 minutes.
Peel potatoes and quarter, and put to boil in enough water to cover the potatoes. Add a sprinkle of salt. When the potatoes are tender, reemove from heat and drain off the water. Mash potatoes, while adding garlic, thyme, peppers and garlic, and olive oil. Mix well and put aside to cool.
Punch down dough, sprinkle flour over and knead into another ball. Cover and set aside to rise for another 45 minutes. Allow to rise, then punch down, flouring your hands so that the dough does not stick. Shape into egg sized balls.
Heat oil in frying pan (medium heat). Flatten each dough ball and put a heaping tablespoon potato mixture in the centre. Fold the edges over and press to seal in the potato. Flatten out gently (not to break through the dough) and fry for a few minutes on each side, until the pie is golden brown.
Drain pies on brown paper. Serve with tamarind or mango chutney.
those aloo pies were exceptionally good they were flaky and not very doughy!!
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