Delectable Trini Aloo Pie Recipe

Jump to Recipe

Aloo pie is a popular street food from Trinidad and Tobago. It’s a deep-fried dough filled with mashed, seasoned potatoes and packed with flavor.

The name “aloo” comes from the Hindi word for potato, a nod to the country’s East Indian influence. It’s warm, savory, spicy if you like, and deeply satisfying.

It’s also flexible; you can keep it simple or fill it with extras like cheese, peas, or even curried chickpeas. You’ll find it at roadside stalls, food carts, or after a party in someone’s kitchen.

Aloo pie is kind of like a cross between a fried dumpling and a calzone, but with Caribbean flavor. The dough is soft on the inside with a golden, slightly crisp outside when fried.

The inside is mashed potato, but not plain mashed potato. It’s seasoned with garlic, onion, green herbs, pepper, and geera. You can serve it with tamarind sauce, mango chutney, or just enjoy it plain.

Let’s break it down step by step.

Ingredients

For the dough, you’ll need:

• 3 cups of all-purpose flour
• 1½ teaspoons of baking powder
• ½ teaspoon of salt
• 1 teaspoon of sugar
• 2 tablespoons of unsalted butter
• 1½ teaspoons of instant yeast
• About 1½ cups of warm water
• Neutral oil for frying (like canola or vegetable oil)

For the filling, here’s what you’ll need:

• 1½ pounds of potatoes (that’s about 4 medium-sized ones)
• ½ teaspoon of salt (or to taste)
• ½ a medium onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons green seasoning (a blend of herbs like chadon beni or culantro, cilantro, thyme, scallions, etc.)
• 1 teaspoon cumin powder (geera)
• 2 tablespoons butter
• Hot pepper or pepper sauce to taste (optional)

Step 1: Make the Dough

Start by mixing all your dry ingredients in a big bowl—flour, salt, baking powder, sugar, and yeast. Add the butter and use your hands to rub it into the flour until it looks like fine crumbs.

Then slowly pour in your warm water a little at a time, mixing as you go until a dough forms. You’re aiming for a soft but not sticky dough. If it’s too sticky, dust in a little more flour. If it feels too dry, add a touch more water.

Knead the dough for about 5 to 8 minutes on a clean surface until smooth. Place it back in the bowl, cover with a damp cloth or plastic wrap, and let it rest for 30 to 40 minutes in a warm spot. It doesn’t need to double in size, just puff up a bit and relax.

Step 2: Make the Filling

While the dough is resting, peel and chop your potatoes into chunks. Boil them in salted water until they’re fork-tender—usually about 15 to 20 minutes depending on the size of your pieces.

Drain and mash the potatoes while they’re still hot. In a small pan, sauté your chopped onions and garlic in a bit of oil or butter until soft and fragrant. Add this mix to the mashed potatoes.

Now mix in your green seasoning, cumin, butter, and pepper. Give it a good stir until everything is well combined. Taste and adjust salt or spice as needed. The filling should be flavorful enough to eat on its own, not bland.

Let it cool while your dough continues to rest.

Step 3: Shape and Fill

Once your dough has rested, divide it into 10 to 12 equal-sized balls. Roll each ball into a smooth ball with your hands.

On a lightly floured surface, roll each ball into a circle about 4 to 5 inches wide. Don’t make it too thin—it needs to hold the filling without tearing.

Spoon about 2 tablespoons of potato filling into the center of each dough circle. Fold it over to form a half-moon shape, then pinch the edges tightly to seal. You can use a fork to press down the edges for a tighter seal and a nice finish.

Make sure none of the filling is poking out. If it is, it could leak during frying.

Step 4: Fry the Pies

Heat about 2 inches of oil in a deep frying pan or pot over medium heat. You’ll know the oil is ready when a small piece of dough dropped in sizzles and floats.

Carefully lower a few pies into the oil—don’t overcrowd the pan. Fry each one for about 3 to 4 minutes per side, or until golden brown and puffy. Flip once with a slotted spoon or tongs.

Once fried, remove the pies and place them on paper towels to drain excess oil.

Repeat with the rest of your batch until they’re all done.

Serving Tips

Serve your aloo pies hot or warm. You can enjoy them plain, but they’re even better with something on the side. Some popular add-ons include:

• Tamarind sauce: tangy and sweet
• Mango chutney: sweet, spicy, and sticky
• Curried chickpeas (channa): spoon this on top or inside
• Shredded lettuce and cucumber for crunch
• Hot pepper sauce for a kick
• Ketchup and mustard for a simple street-style finish

You can also slice the pie open and stuff it with extras like channa, coleslaw, or even fried fish or chicken.

Variations and Add-ins

Traditional aloo pie is all about the potatoes, but it’s easy to switch things up. Here are some variations you can try:

• Add frozen peas or corn to the mashed potatoes for color and texture
• Mix in some shredded cheese for a cheesy aloo pie
• Use sweet potatoes or yams instead of white potatoes for a slightly sweet version
• Add chopped spinach or kale for a veggie boost
• Stir in canned tuna or salted cod for a fishy, savory variation

You can also change the spices. Some people add turmeric, paprika, or garam masala to the filling for extra depth.

Can You Air Fry Aloo Pies?

Yes, you can air fry them. They won’t be quite as crispy as deep-fried pies, but they’ll still taste great and be a bit lighter.

To air fry, lightly brush each pie with oil or spray with cooking spray. Place them in the air fryer basket in a single layer. Don’t overcrowd.

Air fry at 350°F (175°C) for about 12 to 15 minutes, flipping halfway through. Keep an eye on them—they should turn golden brown and slightly puffy.

If your air fryer has uneven heat, rotate the basket once or twice. You can also try par-cooking in the air fryer, then crisping them in a skillet for a minute or two on each side.

Storing and Reheating

If you have leftovers, store them in an airtight container in the fridge for up to three days. For longer storage, freeze them in a single layer on a tray, then transfer to a freezer bag once solid. They’ll keep for up to a month.

To reheat from the fridge, pop them in the oven at 350°F (175°C) for 10 to 15 minutes, or reheat in an air fryer for 5 minutes. From frozen, heat in the oven for 20 minutes. You can microwave them too, but they’ll be soft, not crisp.

Trini aloo pies are simple, delicious, and endlessly customizable. They’re perfect for snacking, parties, or even breakfast with a cup of tea.

Once you get the hang of the dough and filling, you can make a big batch and freeze some for later. They’re great on their own, but even better with a bit of chutney or curry.

More Trini recipes

• Trinidad Sweet Rice Recipe
• Trinidad Saheena Recipe
• Trini Easy Pholourie Recipe