ALOO PIES WITH MANGO CHUTNEY
Provided by Food Network
Time 1h35m
Yield 12 to 14 aloo pies
Number Of Ingredients 13
Steps:
- For the filling: Boil potatoes until tender. Drain.
- Blend garlic, cilantro and habanero in a food processor.
- Mash cooked potatoes and add cumin and salt to taste.
- For the dough: Grease a cookie sheet.
- Mix flour, baking powder, sugar and salt in a bowl, then add shortening and warm water until able to knead.
- Form into 2- to 3-inch balls and place on greased cookie sheet. Rest in the fridge for 20 minutes.
- 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.
- Bring oil to 350 degrees F in a Dutch oven over medium heat.
- Fry the dough balls, flipping once, until golden brown. Drain, then serve with mango chutney.
ALOO PIES
Provided by Food Network
Categories side-dish
Time 1h40m
Yield 10 to 12 individual pies
Number Of Ingredients 9
Steps:
- For the dough:
- Mix all the ingredients in a large mixing bowl until incorporated. Next, slowly add water until it forms a dough ball. Knead for a few minutes, and then roll out to golf ball-sized spheres (10 to 12). Place balls on a sheet pan and place in a warm area to proof for about 10 minutes.
- For the pie mixture:
- Boil the potatoes until soft, drain, and then place in large bowl. Add remaining ingredients and then mash and mix well.
- For the Aloo Pie:
- Take one dough ball and roll out to about a 6 to 7-inch circle. Place between 1 and 1 1/2 tablespoons of the pie mixture in the middle of the circle. Fold the dough over and pinch the edges to seal them. Take a 4 to 6-quart pot and fill it a little more than half full with vegetable oil. Place pot on medium high heat. When hot enough, but not smoking, carefully place one pie in the oil. Fry until golden brown on both sides. Serve with a side of tamarind or mango chutney.
ALOO PARATHA
This is a traditional Indian aloo paratha that is very popular for every age group. It's a heavenly dish to serve on a rainy day. It's an easy recipe and a definite group pleaser. Garnish each paratha with a thin slice of butter and serve with plain yogurt.
Provided by Aavi1325
Categories Bread Quick Bread Recipes
Time 1h25m
Yield 6
Number Of Ingredients 10
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until tender, 10 to 15 minutes. Remove from the heat.
- Heat 1 1/2 teaspoons vegetable oil in a medium skillet over medium heat. Add cumin seeds and cook until light brown, 2 to 3 minutes. Add chile peppers, curry leaves, and ginger; cook and stir for about 1 minute. Add potatoes, turmeric, and salt; cook and stir carefully for about 5 minutes.
- Transfer potatoes to a bowl and allow to cool, about 15 minutes.
- Place 1/2 cup flour into a shallow bowl. Combine the remaining flour and 1 1/2 teaspoons oil in a large mixing bowl; salt to taste. Mix with your hands while gradually adding water. Knead dough until a smooth ball forms. Divide into 6 evenly round balls.
- Roll each dough ball into a thick, circular shape. Form the cooled potato mixture into 6 round balls and place a potato ball on top of each dough circle. Fold all the dough sides over the potato filling to cover. Flatten each stuffed dough slightly while dipping both sides into the bowl of flour.
- Roll each dough to a thin, circular shape and set a few inches apart on parchment paper.
- Set a large skillet over medium heat and lightly spread with remaining oil. Place a stuffed paratha on the hot skillet and cook for 2 to 3 minutes. Flip over and cook the other side for 2 to 3 minutes. Remove to a serving plate and continue this same process for all the parathas. Serve hot.
Nutrition Facts : Calories 456.8 calories, Carbohydrate 93 g, Fat 5.1 g, Fiber 14.8 g, Protein 16.3 g, SaturatedFat 0.8 g, Sodium 14.2 mg, Sugar 2 g
POTATO PIE
I thought I better post this so that I would know where it is every time I go to make it. I am tired of searching through umpteem books each time. It is my husband's favorite dish and if I have to be honest I really enjoy it as well. It's a supper dish found in both Monmouthshire and the Welsh counties, traditionally served with pickled beets or pickled red cabbage. We like it with crusty brown bread and pickled beets. It's delicious!
Provided by MarieRynr
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Boil the potatoes in salted water until cooked.
- Preheat oven to 425*F.
- Drain the potatoes well, add the milk and butter and mash until smooth, then stir in the cheese and seasoning.
- Butter a 1 1/2 to 2 pint pie dish and sprinkle with the breadcrumbs, pressing them to the base and sides with the back of a spoon.
- Spoon the potato and cheese mixture into the dish and rough up the top with a fork.
- Brush with the melted butter.
- Bake for 20 to 30 minutes or until golden brown.
- Serve with pickled beets or red cabbage and thick slices of crusty brown bread (buttered of course!).
DEEP FRIED ALOO PARATHAS (CARIBBEAN POTATO PIE)
Make and share this Deep Fried Aloo Parathas (caribbean Potato Pie) recipe from Food.com.
Provided by littleturtle
Categories Lunch/Snacks
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a bowl, combine flour, salt, and baking powder.
- Add enough water to form dough and knead.
- Rub a little olive oil over the dough and let it rest while you prepare the filling.
- In a saucepan, bring salted water to a boil, and boil potatoes until tender.
- Drain potatoes, and mash remaining ingredients listed under filling.
- Divide dough evenly into 6 parts and knead each piece for 1 minute, forming it into a smooth ball; let rest 5 minutes.
- In a saucepan, heat oil for deep frying.
- On a floured surface, roll out one ball of dough into a circle 5" across.
- Place 1-2 tablespoons of filling in middle and fold into a semi-circle.
- Moisten edges with a little cold water, and pinch to seal.
- Roll out and fill the rest in the same way.
- Deep fry a few pies at a time, cooking until golden brown on all sides.
- Drain on a paper towel, and serve hot with chutney or kuchilla.
Nutrition Facts : Calories 1509.3, Fat 146.1, SaturatedFat 18.9, Sodium 557.2, Carbohydrate 48.1, Fiber 3.4, Sugar 1.7, Protein 6.4
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- In a medium- large skillet, add oil, onions, garlic, ginger and sauté, for about 2-3 minutes, stirring constantly to prevent any burns.
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