Trinidadian Aloo Pie with Channa

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/3 cup warm water
• 1 medium Yukon Gold potato, peeled and cubed
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1 tbsp neutral oil, plus more for frying
• 1/2 onion, diced
• 1 garlic clove, minced
• 1 can chickpeas, drained and rinsed
• 1/2 cup vegetable broth
• 2 tbsp chopped cilantro
• 2 tbsp tamarind chutney
• Kosher salt

Steps

1. Mix flour, baking powder, 1/4 teaspoon salt and warm water into a smooth dough. Cover and rest for 15 minutes.
2. Boil potato until tender, then mash with turmeric, cumin and a pinch of salt.
3. Heat 1 tablespoon oil in a small pan. Cook onion and garlic, then add chickpeas and broth; simmer until saucy and stir in cilantro.
4. Divide dough into four rounds. Fill each with potato, seal into flat half-moons, and fry in a shallow layer of oil until puffed and golden.
5. Drain the pies briefly, split each open, fill with channa, and serve with tamarind chutney.

Allergen note: Contains gluten. Use care when frying with hot oil.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.