Every year we do a mega marathon during April and I enthusiastically signed up for it. It was my most favourite theme, A-Z bakes around the world. I had my list ready before 6 months, and started baking before three months and was done with nearly 13 dishes. But everything doesn’t happen as you plan. Infact, nothing happens as planned for me, so due to some personal hurdles, I couldn’t participate in this BM which I am still sad about. I have been so disinterested in blogging this month and have been in some kind of zombie mode for the past four weeks. I hate to do anything. And somehow I got my brain working and wanted to blog today. So here is my post which was supposed to be done for the first of this month. I hope to regain all my confidence to blog again.
Trinidad is one of the two major islands which forms the nation Trinad and Tobago. Though it sits in the continental shelf of South America, it is often referred to as the southernmost island in the Caribbean. Indians settled in Trinidad and the food is so much inspired by the Indian cuisine. There are so many dishes identical to the Indian cuisine and this pie is one among them. This aloo pie is so much like our samosa and is made with spicy filling. Aloo pies are usually deep fried and is a famous street food across Trinidad. They even prepare you custom made filling and the spice level is also increased or decreased according to the customer.
I have tried baking the pies and I must say the pastry dough is amazing. It is so flaky and perfect with the aloo mixture inside. As you all know, aloo is potato in Hindi. The beauty of this pastry dough is that it is made with clarified butter and doesn’t need refrigeration like the usual pie dough. You can make the pies immediately. And if you love deep fried food, then just put them in hot oil and enjoy with some spicy sauce. The final pastry was like a cross between our samosa and the hand pies we make. And Sruti loved it so much. As I am typing this post, she wants me to redo it again.
Makes 12 Pies
For The Dough:
All Purpose Flour / Maida – 1 1/2 cups
Sugar – 1/2 tbs
Baking Powder- 1 1 tsp
Salt – 1/2 tsp
Ghee – 2 tbs
Warm Water – 1/2 cup
For The Filling:
Potato – 1
Onion – 1
Ginger and Garlic Paste – 1 tbs
Oil – 1 tbs
Red Chilly Powder – 1/2 tsp
Coriander Powder – 1/4 tsp
Cumin Powder – 1/4 tsp
Salt – to taste
Coriander Leaves – 2 tbs
For The Filling:
Pressure cook the potato, peel and mash.
In a pan add oil and nigella seeds.
When they crackle, add onions and saute until golden.
Add the ginger garlic paste and fry for a minute.
Add all the spice powder and salt and saute until the raw smell goes away.
Add the mashed potato and coriander leaves, give a nice stir and remove from flame.
Let it cool until you make the pastry dough.
For The Dough:
Preheat oven to 180°C.
In a bowl, mix together flour, salt, sugar and baking powder.
Add ghee and mix until it is a crumbly flour.
Add warm water little by little until the dough comes together.
It should be slightly crumbly in texture.
Roll it out into a thin disc and cut it into uniform rounds with a cookie cutter.
Place some filling in the middle of each pie.
Apply water on the edges, close the pie to resemble a half moon shape.
Use a fork to make patterns on the edges which also will be a way to seal the edges.
Arrange them on a greased tray.
Brush them with milk and bake in the preheated oven for 25 – 30 minutes or until the top is golden.
Serve it hot with a dip of your choice.