Trinidad Aloo Pie Recipe - We Trini Food (2024)

Aloo pies are long, deep-fried dough pies that are stuffed with seasoned potatoes (aloo). The seasonings used here include cumin (geera) powder and fresh Caribbean green seasoning made with chadon beni (culantro), garlic, and pepper.

Aloo pies are served with well seasoned channa (chickpeas) or sauces like tamarind and mango. The origins of Trinidad aloo pies are from India’s aloo kachori or aloo ki kachori.

This post contains affiliate links.

Aloo pie ingredients

To make the filling for aloo pies, you can use:

• potatoes: Russet potatoes are most commonly used to make aloo pies, but any type of white potato can be substituted.
• onion
• garlic
• geera or cumin powder gives the potatoes that smokey flavor ever present in East Indian cuisine and that flavor dominates the aloo pie.
• green seasoning: for a Trini spin, fresh herbs like chadon beni (culantro), chives, and cilantro plus pepper are added for more flavor. You can make your own fresh Caribbean green seasoning at home or pick up a bottle from Amazon.
• salt
• butter: unsalted butter adds a creamy element to the seasoned potatoes.

To make the dough for the aloo pie, you will need:

• flour: all purpose flour works well in this recipe.
• yeast
• sugar: You can use either white sugar or brown sugar. Both are great for activating the yeast.
• salt
• butter

How to make aloo pie

Boil the aloo (potatoes)

Step 1: Wash the potatoes thoroughly and cut them in half.

Step 2: Place a large pot on the stove on medium heat. Add the halved potatoes and enough water to cover them. Allow to cook until the potatoes are soft. This can take about 30 to 40 minutes. To save time, you can cook the potatoes in the microwave for about 8 to 10 minutes.

Step 3: Drain the potatoes once they are fully cooked. Set aside to cool.

Knead the dough

Step 4: Mix the dry ingredients together – flour, yeast, sugar and salt. Rub the butter into the mixture.

Step 5: Add water a little at a time and knead to form a soft, smooth dough. I used 1. 5 cups of water here to bring everything together.

Step 6: Cover the dough and leave to proof for 30 minutes.

Season the potatoes

Step 7: Grind the onion, garlic, chadon beni, pepper and your choice of fresh herbs here like chives and cilantro. Use a blender, food processor or the fine side of a grater to grind everything together. You can make the seasoning a little chunky (like below) or smoother – the choice is yours.

Step 8: Peel the boiled potatoes and mash them.

Step 9: Add the ground seasonings, geera (cumin) powder, salt and butter to the potatoes. Mix thoroughly. Taste test and adjust the seasoning to your liking.

Stuff the dough

Step 10: Divide the dough into 2-inch balls.

Step 11: Flatten one dough ball and add flour to one side. The flour will make sure the filling spreads out and doesn’t stick onto or tear the dough.

Step 12: Add a spoonful of the seasoned potatoes. Pinch the edges of the flattened dough together to seal the stuffing inside the dough. You don’t want to roll the edges together as this will create lines in the aloo pie when frying (which I learned the hard way).

Step 13: Stuff all the dough balls then allow to rest for 15 minutes. Be sure to place the stuffed dough on a floured surface – they can stick and tear if you leave them too long.

Fry the aloo pies

Step 14: Place a large pot on medium heat. Add at least three to four inches of oil for deep frying. Allow the oil to heat up for at least ten minutes – you want it nice and hot.

Step 15: Rub your hands with oil. Take one of the stuffed dough balls and flatten it between your hands from your fingers to your palm. Gently push the filling around to ensure even distribution in the pie. Some use flour and roll the pies out with a rolling pin. But, excess flour on the pies will end up in the hot oil and eventually burn. If you want to use the oil on another day, skip the flour and use oil instead to flatten the pies.

Step 16: Place the aloo pie in the hot oil and leave to brown on both sides (approx. 3 to 5 minutes per side). If the pie browns too quickly, lower the heat.

Step 17: The pie will puff up nicely and rise to the surface. After it is brown and fully cooked, remove from the heat and place in a sealable container with grease paper or napkins. Cover the container to trap the heat and steam. This will ensure your pies are soft and fluffy. If you do not cover them, the aloo pies will remain crispy. Serve the pies when hot with channa (chickpeas) or your favorite sauces like tamarind, mango and more.

Aloo pie calories

With this recipe, one aloo pie before frying has about 200 calories. Deep frying can add up at least 75% more calories to food. So the calories of a fried aloo pie can be upward of 350 calories without any condiments.

More Trini East Indian street food

You can find aloo pies sold alongside:

• doubles
• saheena
• kachori
• baiganee
• pholourie

Best aloo pie recipe