Deep Fried Aloo Parathas (caribbean Potato Pie)

Based on a recipe from Trinidad. Best served with tamarind chutney.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• Dough

• 2  cups flour
• 1⁄4 teaspoon salt
• 1  teaspoon baking powder
• 1  cup water
•  olive oil

• Filling

• 4  cups water
• 1⁄2 teaspoon salt
• 1  lb potato, peeled & quartered
• 1  small onion, finely chopped
• 1  green onion, very finely chopped
• 2  garlic cloves, crushed
• 2  teaspoons ground cumin
• 1⁄4 teaspoon garam masala
• 1⁄2 teaspoon paprika
• 1  hot red pepper, seeded & minced
• 1⁄2 teaspoon turmeric
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 4  cups  vegetable oil (for deep frying)

Directions

1. In a bowl, combine flour, salt, and baking powder.
2. Add enough water to form dough and knead.
3. Rub a little olive oil over the dough and let it rest while you prepare the filling.
4. In a saucepan, bring salted water to a boil, and boil potatoes until tender.
5. Drain potatoes, and mash remaining ingredients listed under filling.
6. Divide dough evenly into 6 parts and knead each piece for 1 minute, forming it into a smooth ball; let rest 5 minutes.
7. In a saucepan, heat oil for deep frying.
8. On a floured surface, roll out one ball of dough into a circle 5" across.
9. Place 1-2 tablespoons of filling in middle and fold into a semi-circle.
10. Moisten edges with a little cold water, and pinch to seal.
11. Roll out and fill the rest in the same way.
12. Deep fry a few pies at a time, cooking until golden brown on all sides.
13. Drain on a paper towel, and serve hot with chutney or kuchilla.