Potato Pies with Homemade Mango Chutney (Aloo Pies with Homemade Kuchela)

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Visitors to London and all Londoners love the bridges on the River Thames. The bridges make London very special.  Some of the Bridges get used as logos on biscuit and sweet packets.  Now there is some exciting news for Londoners and visitors to look forward to in London.   One of the projects is the challenge  illuminating the 12  bridges across the River Thames.  Throughout the summer of 2019, work is being carried on in making these London landmarks look really attractive even at night too.  This is going to make London a really buzzing place even at night time. I am really looking forward to seeing the bridges being lit up at nighttime.

This month I am once again taking part  in a recipe swap and I have been allocated a this blog written by Chef Mireille.  Chef Mireille’s  blog has tons of recipes from round the World- some of which she creates from her family treasures and some from her culinary travels. I picked the Aloo pies with mango Kuchela to make as I knew that this recipe would be a hit with my family.  I made a few changes to suit our families taste. The potato mixture that goes into the potato pie is very similar to the potato mash I use in making bateta vada or stuffed paratha. The Kuchela or mango chutney remineded me of the ready pickle mixture I used in my cheat gunda pickle .  The aloo pies were delicious and we had them on their own as well as a chat dish by adding tamarind chutney and sev mamras to them. I will be making these again and again.

Ingredients for the potato pies

    • 3 medium boiled potatoes
    • salt to taste for the potatoes as well as for the pastry
    • pepper to taste
    • 2 green finger chillies( Mirielle used scotch bonnet but Ididn’t have any)
    • 3 finely chopped garlic
    • ¼ tsp turmeric
    • 1 litre oil for frying the pies
    • 1 cup of plain flour for the pastry
    • 1 tsp baking powder for the pastry
    • 1 tbls raisins
    • 2 tsps lemon juice
    • 2 tsps splenda (or sugar)
    • 1 tsp cumin powder

For the Mango chutney (Kuchela)

        • 1 large raw mango
        • 1 tbls fennel seeds
        • 2 cloves garlic – mashed through a garlic press
        • 2 finely chopped green finger chilies ( I didn’t have any scotch Bonnets peppers)
        • ½ salt
        • 3 tbls olive oil (I didn’t have any mustard oil)
        • 1 tbls coriander seeds
        • 1 tsp cumin seeds
        • ½ tsp black pepper
        • ¼ tsp fenugreek seeds
        • ¼ tsp mustard seeds

Method for making the Aloo pies:

  1.  In a mixing bowl add the plain flour, baking powder and salt to taste.  Using some warm water, make the dough and allow it to rest at least 15 minutes.
  2.  In a second mixing bowl – Mash the boiled potatoes, add the garlic, turmeric, cumin powder, raisins, lemon juice, splenda, salt and pepper to taste.  Mix well and keep aside.
  3. Divide the dough into 9 balls.  Roll each ball out and half fill it with the spicy potato mash. Fold it in a semi circle.  Seal the sides by pressing the gently and use a pizza cutter to shape them.

4. Once all the pies are assembled, dip fry them until golden brown.

Now make the Mango chutney (kuchela):

1. Dry roast the coriander, cumin, peppercorns, fennel, fenugreek and mustard seed in a frying pan. ( Save some fennel to garnish the chutney.  Whole fennel gives a lovely taste too to the chutney). Allow to cool and grind these roughly to make the achar mix.

2.  The recipe calls for the mango to be grated and sun dried for a a day but I didn’t and it was fine for eating it freshly made.  Grate the mango and add the dry roasted and ground spices. Add the chopped chilies, garlic and some whole fennel seeds.

3.  Heat the olive oil and allow to cool.  Once cool, add it to the grated mango chutney.  Mix and it’s ready to serve.  Any left over mango chutney can be bottled and saved in the fridge for a week.

To serve:

  1.  Cut the potato pie in half, add some of the mango chutney and serve.
  2. To make the aloo pie taste like an Indian street food, I served it with the mango chutney (kuchela) dates and tamarind chutney and sev mamra

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Potato Pies with Homemade Mango Chutney (Aloo Pies with Homemade Kuchela)

The potato mixture that goes into the potato pie is very similar to the potato mash I use in making bateta vada or stuffed paratha. The Kuchela or mango chutney remineded me of the ready pickle mixture I used in my cheat gunda pickle .

Cuisine: caribbean, Indian

Ingredients

  • 3 medium boiled potatoes

  • salt to taste for the potatoes as well as for the pastry

  • pepper to taste

  • 2 green finger chillies( Mirielle used scotch bonnet but Ididn’t have any)

  • 3 finely chopped garlic

  • ¼ tsp turmeric

  • 1 litre oil for frying the pies

  • 1 cup plain flour for the pastry

  • 1 tsp baking powder for the pastry

  • 1 tbsp raisins

  • 2 tsps lemon juice

  • 2 tspa splenda (or sugar)

  • 1 tsp cumin powder

For the Mango chutney (Kuchela)

  • 1 large raw mango

  • 1 tbls fennel seeds
  • 2 cloves garlic – mashed through a garlic press
  • 2 finely chopped green finger chilies ( I didn’t have any scotch Bonnets peppers)
  • ½ salt
  • 3 tbls olive oil (I didn’t have any mustard oil)
  • 1 tbls coriander seeds
  • 1 tsp cumin seeds
  • ½ tsp black pepper
  • ¼ tsp fenugreek seeds
  • ¼ tsp mustard seeds

Instructions

  • In a mixing bowl add the plain flour, baking powder and salt to taste.  Using some warm water, make the dough and allow it to rest at least 15 minutes.

  •  In a second mixing bowl – Mash the boiled potatoes, add the garlic, turmeric, cumin powder, raisins, lemon juice, splenda, salt and pepper to taste.  Mix well and keep aside.

  • Divide the dough into 9 balls.  Roll each ball out and half fill it with the spicy potato mash. Fold it in a semi circle.  Seal the sides by pressing the gently and use a pizza cutter to shape them.



  • Once all the pies are assembled, dip fry them until golden brown.

Now make the Mango chutney (kuchela):

  • Dry roast the coriander, cumin, peppercorns, fennel, fenugreek and mustard seed in a frying pan. ( Save some fennel to garnish the chutney.  Whole fennel gives a lovely taste too to the chutney). Allow to cool and grind these roughly to make the achar mix.

  • The recipe calls for the mango to be grated and sun dried for a a day but I didn’t and it was fine for eating it freshly made.  Grate the mango and add the dry roasted and ground spices. Add the chopped chilies, garlic and some whole fennel seeds.

  •  Heat the olive oil and allow to cool.  Once cool, add it to the grated mango chutney.  Mix and it’s ready to serve.  Any left over mango chutney can be bottled and saved in the fridge for a week.



To serve:

  • Cut the potato pie in half, add some of the mango chutney and serve.

  • To make the aloo pie taste like an Indian street food, I served it with the mango chutney (kuchela) dates and tamarind chutney and sev mamra