Aloo Pourie (Indo Caribbean Variation of East Indian Stuffed Bread)
Ingredients
- 1 C flour
- 3 t baking powder
- 4 T margarine or ghee
- ½ C cooking oil
- ¾ C flour
- 2 C split peas or yellow lentils
- 1½ C potato , boiled til soft
- 1-2 T cumin seed
- 3 T onion , minced
- 1 clove garlic
- ½ t salt
- small piece of tumeric or saffron (optional)
Instructions
- Method for Dough: Sift the flour and baking powder into a mixing bowl.
- Rub in the margarine or ghee.
- Using water, mix into a soft but not sticky dough. Let stand for about 10 minutes.
- Cut into 8 pieces. Roll each piece out thinly on a floured board.
- Spread oil evenly over the surface and sprinkle lightly with a pinch of flour.
- Fold in layers round or square so as to trap air. Leave to stand 10 minutes or longer if desired.
- Method for filling: The peas should be soaked overnight and boiled with the saffron until barely soft.
- Parch the cumin seed in a frying pan. Add the onion, garlic, salt, and potato. Grind or mash well.
- Place 2 or 3 T of this mixture in a hole made by the finger in the top of each of the roti balls, or roll the roti out to about ¼ inch thick, place 2 or 3 T of the potato mixture in the center and form into balls again.
- Roll out filled ball very thinly. Place on hot greased tawa or cast iron skillet. cook on one side, turn over and grease.
- Turn over again and grease. Cook until nicely browned and puffy, which will take about 10 minutes.