› ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › how many can i serve with htis aloo pie recipe
New Posts  All Forums:Forum Nav:

how many can i serve with htis aloo pie recipe

post #1 of 8
Thread Starter 
I would like to know ho many people I can serve with this recipe?


how in advance can the pies by made before frying?

can i make them, rise the dough and make the pies, stick them in the friudge ofr a few hours before frying and serving?

5 cups flour
4 tsp baking powder
1 tsp salt
1 tsp yeast
1 tbsp oil
1 1/2 cups water (approx - humidity and climate to be considered, I’m in humid tropics)
2-2.5 lbs potatoes (or 3.5 cups mashed - this is more accurate as my bowl had a measure)
3 cloves garlic, minced
2 tbsp chopped green herbs (chives/green onions, bandhania/chadon beni etc)
2 tsp ground geera (or more, I like a lot)
1 tsp salt
(a few minced bird peppers or some pepper sauce to taste)
oil for frying
1. Cook potatoes. I microwave them (washed and pricked) and let them cool a bit before peeling and mashing so I don’t burn my fingers (too much).
2. While potatoes are cooling, make the dough - mix dry ingredients together. Add water and oil, mix to combine. Knead on a floured surface for a couple minutes, sprinkle with flour, cover and let rest for 30 minutes. Your dough should be somewhat soft, but not overly sticky.
3. Mash potatoes (fairly smooth, chunky potato will make your life more difficult by piercing the dough when filling the pies). Mix in other ingredients and taste to adjust salt, pepper etc (I was fasting, so I relied on estimated amounts and the hope that the potatoes were not as bland as last week’s supplies).
4. Divide dough into even loyahs/balls (12 large, or up to 20 smaller for party-size), lay on floured surface, cover and let rest for 15 minutes.
5. Flatten a loyah a little, either in your hands or roll out - not too thin, as you want plenty of dough thickness to be able to stretch and flatten later on. Try not to use too much flour that will fall off in the oil. If you’re making large pies, you should be able to fit 2 rounded tablespoonfuls of filling in the pie. Place the filling in the centre of the dough, and ease the ends of the circle around the aloo (trying to stretch the circle evenly) and close (seal with water if necessary).
6. Gently flatten the filled pie, taking care to evenly distribute the filling as you do. You may crimp the edges of the pie with a fork, for extra secure sealing, or prettiness. Prick one side of each pie with a fork about 3 or 4 times.
7. Heat about 3 cm oil in a heavy pan (medium heat). The oil is ready when a tiny ball of dough rises to the surface when dropped in, and sizzles but doesn’t brown instantly.
8. Gently lay pie in oil and as it rises, use your tongs or frying utensil to gently swish oil over the top - this is for even frying and swelling, as well as ensuring that the top of the pie does not remain uncooked and therefore more likely to burst as it swells in the oil. I use this method for fry bakes also. When the pie has swelled evenly and started to blister on the top side, and you can see the golden brown on the underside, flip and cook to the same colour on the other side. Drain on paper.
9. Serve hot, with chutney of your choice, kuchela, channa (you can use the doubles recipe channa, or curry up your own).
post #2 of 8
Thread Starter 
i cooked my potatoes a few days ago

how long are they still usable

lets say it was a week ago (it was probably less time)

are they still ok and high quality as far as taste and safety?

they are boiled and still in their skins
post #3 of 8
Thread Starter 
lastly for a fried bread dough like this

what is the difference between all purpose and bread flour in the final outcome????
post #4 of 8
never used this recipe - but I'd guesstimate about 10 pockets. as shown they are fair sized - looks to be about 3 fl ounces of potato

oh - if you read the directions, sez: divide the dough for 12 large or 20 small

bread dough has high protein and develops more gluten. the prep calls for kneading and resting so that will give the gluten some time to develop

I would use AP flour for a flakier product....

week old cooked potatoes? uhm, not in my kitchen <g>
they are probably safe, but you'll find the texture changes quite a bit.

make ahead looks good - keep covered so the dough does not dry.
post #5 of 8
Your recipe states the yield 20 small or 12 large. Left over mashed wrapped well 3=4 days tops:roll:

I would add diced sauteed onion, but thats me.
post #6 of 8
cuse me stupidity, what is geera?
...All anyone ever does is complain....stop griping and start being appreciative...
...All anyone ever does is complain....stop griping and start being appreciative...
post #7 of 8
Thread Starter 
geera is cumin
post #8 of 8
Thread Starter 
i did i sauteed onions and shallots and garlic (had the mall on hand) in butter

qwow let me tell u

these pies along with the chutney are top notch

crispy tender and flaky with a ownderful lightly cumined potatoes filling (keep the cumin light)

goes perfect with the mix of cucumbers and garlic, hot pepper sauce and cilantro (i added lime juice)

i made this for a party

i kept the cumin, hot pepper and lime juice on the light subtle side

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › how many can i serve with htis aloo pie recipe