Trinidadian Aloo Pie with Tamarind Chutney
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Ingredients
- 3 baking potatoes
- 1 tsp ground cumin
- 1 onion
- 300 g self-raising flour
- 2 tbsp tamarind paste
- 200 ml sunflower oil, for frying
Method
- 1
Peel and boil the potatoes for 15 minutes until soft, then drain and mash with the ground cumin and the finely chopped onion.
- 2
Mix the self-raising flour with a pinch of salt and enough water to make a soft dough. Divide into 4 balls and roll each into a round.
- 3
Spoon the mashed potato onto one half of each round, fold over and seal the edges firmly.
- 4
Deep-fry the filled pies in the sunflower oil for 3-4 minutes, turning once, until golden and crisp.
- 5
Mix the tamarind paste with 2 tablespoons water and serve alongside the hot aloo pies for dipping.
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