A fusion of aloo pie and aloo roti featuring crispy golden dough filled with seasoned mashed potatoes. This Trinidadian stuffed fry bread is crispy on the outside and soft on the inside, bursting with flavor. Perfect served with curried sardines, salmon and tomatoes, or with simple chutneys.
culantro, cilantro, or scallionif no culantro available, substitute with cilantro or scallion~¼ cupsest.
ground roasted cuminto taste
flour~2 cupsest.
baking powder~1½ tspest.
sugaroptional
~1 tspest.
water~¾ cupsest.
butter or oiloptional addition while kneading dough1-2 tbsp
oil for fryingvegetable or corn oil~2-3 cupsest.
Steps
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1
Peel and cut potatoes into evenly sized chunks. Keep them immersed in water to prevent oxidation.
2
Place potatoes in a pot of salted water and bring to a boil over high heat.
3
Peel garlic and chop garlic, hot pepper, pimento pepper (if using), culantro or cilantro, and other seasoning ingredients.
4
In a large bowl, combine flour, salt, baking powder, and sugar if desired.
5
Gradually add water while kneading by hand to form a smooth, soft dough. Optionally add 1-2 tbsp butter or oil.
6
Knead for a few minutes until smooth without folding or tightening. Clean your hands and bowl, cover the dough, and let it rest while potatoes finish cooking.
7
Check if potatoes are tender by piercing with a fork. Drain and transfer to a separate bowl.
8
Mash the potatoes using a potato ricer or fork until smooth.
9
Mix in the prepared seasonings (garlic, peppers, culantro) with the mashed potatoes. Add salt and ground roasted cumin to taste, stirring well to combine. Adjust seasonings as desired.
10
Divide the dough into 8 or 12 equal pieces and roll into balls (called loias). Pull the dough to the top, pinch to seal, and rotate to ensure even puffing during cooking.
11
Similarly divide the potato filling into equal portions and roll into balls. Cover and set aside.
12
Dust the counter with flour. Flatten a dough ball, place a potato ball in the center, pull up the edges around it, and pinch and rotate to seal completely.
13
Gently press the sealed dough between your palms to flatten it into a thin circular shape, similar to an aloo roti.
14
Heat oil in a frying pan over high heat, then adjust to medium-high. Gently place the prepared dough into the hot oil.
15
Pour hot oil over the top of the puri while frying to ensure even cooking. Watch as it begins to puff up.
16
Flip when the first side turns golden brown and cook until both sides are crispy and brown.
17
Using a slotted spoon or tongs, carefully remove the cooked puri and drain on a paper towel-lined plate. Serve hot and crispy.
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