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
Author: Mina Joshi
Ingredients
3mediumboiled potatoes
salt to taste for the potatoes as well as for the pastry
pepper to taste
2green finger chillies( Mirielle used scotch bonnet but Ididn’t have any)
3finely chopped garlic
¼tspturmeric
1litreoil for frying the pies
1cupplain flour for the pastry
1tspbaking powder for the pastry
1tbspraisins
2tspslemon juice
2tspasplenda (or sugar)
1tspcumin powder
For the Mango chutney (Kuchela)
1large raw mango
1tblsfennel seeds
2cloves garlic – mashed through a garlic press
2finely chopped green finger chilies ( I didn’t have any scotch Bonnets peppers)
½ salt
3tblsolive oil (I didn’t have any mustard oil)
1tblscoriander seeds
1tspcumin seeds
½tspblack pepper
¼tspfenugreek seeds
¼tsp 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