Potato Pies With Homemade Mango Chutney Aloo Pies With Homemade Kuchela Recipes

ALOO PIES WITH MANGO CHUTNEY

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.

POTATO PIES WITH HOMEMADE MANGO CHUTNEY (ALOO PIES WITH HOMEMADE KUCHELA)

Steps:

• In a mixing bowl add the plain flour, baking powder and salt to taste. Using some warm water, make the dough and allow it to rest at least 15 minutes.
• In a second mixing bowl - Mash the boiled potatoes, add the garlic, turmeric, cumin powder, raisins, lemon juice, splenda, salt and pepper to taste. Mix well and keep aside.
• Divide the dough into 9 balls. Roll each ball out and half fill it with the spicy potato mash. Fold it in a semi circle. Seal the sides by pressing the gently and use a pizza cutter to shape them.
• Once all the pies are assembled, dip fry them until golden brown.

ALOO PIE WITH APPLE-MANGO CHUTNEY

Steps:

• For the chutney: Place the mangoes, apple, brown sugar, ginger, and hot pepper in a food processor and pulse until the mixture is chunky and well combined. Transfer to a medium saucepot and bring to a simmer over medium-high heat. Add the vinegar, season to taste with salt and pepper, and continue to simmer until the fruit is tender and the vinegar has mellowed slightly, stirring occasionally to prevent sticking. Remove from the heat and set aside. Serve warm or at room temperature.
• For the pie filling: In a large skillet, heat the vegetable oil over medium-high heat. Add the potato, onion, pepper, celery, and garlic and cook until softened, about 6 minutes. Add the cumin, salt, and pepper. Mix well to ensure that all the vegetables are seasoned. Once the potatoes start to brown, add the vegetable broth, bring to a boil then reduce heat to simmer. Once the liquid begins to reduce add the shrimp and cover skillet. Remove the cover once all the liquid has been absorbed, about 25 minutes. Remove from the heat and allow to cool to room temperature.
• For the dough: In a large mixing bowl, combine the flour, baking powder, curry powder, and 1/2 teaspoon salt. Slowly add the water until the dough is well formed and soft but not sticky (you may not use all the water). Knead for 2 minutes on a lightly floured surface and then place in a large bowl to rest for at least 15 minutes. Cover the bowl with a moist cloth or flip the bowl over on a clean prep surface and let sit until ready to use.
• Heat the oil in a pot to 360 degrees F. Divide the dough into 8 balls. Flatten into 4-inch circles and place a heaping spoonful of mixture in the center, taking care not to overfill. Wet one edge with water, fold over and seal by pinching the edges with fingers or floured fork. Gently add each pie into the hot oil and fry on both sides until golden brown, 3 to 5 minutes. Drain on brown paper or paper towels.
• Serve the pies with the apple-mango chutney.

ALOO PIES

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.

POTATO PIE

Steps:

• Combine flour, sugar and salt in a bowl; cut in the shortening and butter until crumbly. Add water and mix lightly with a fork. Shape dough into a ball; divide in half. On a lightly floured surface, roll out one half to fit a 9-in. pie plate. For filling, combine potatoes, onion, salt, pepper and parsley. Spoon into crust; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Seal and flute edges; make several slits in top crust. Bake at 375° for 1 hour. Pour cream into slits in crust; return to oven for 25 minutes or until potatoes are tender. Let stand 5 minutes before cutting.