Deep-fried Aloo Parathas

Description
Based on a recipe from Trinidad. Best served with tamarind chutney.



Ingredients
Dough

olive oil
 * 2 cups flour
 * 1/4 teaspoon salt
 * 1 teaspoon baking powder
 * 1 cup water

Filling


 * 4 cups water
 * 1/2 teaspoon salt
 * 1 lb potatoes, peeled & quartered
 * 1 small onion, finely chopped
 * 1 green onion, very finely chopped
 * 2 garlic cloves, crushed
 * 2 teaspoons ground cumin
 * 1/4 teaspoon garam masala
 * 1/2 teaspoon paprika
 * 1 hot red pepper, seeded & minced
 * 1/2 teaspoon turmeric
 * 1/2 teaspoon salt
 * 1/4 teaspoon pepper
 * 4 cups vegetable oil (for deep frying)

Directions

 * In a bowl, combine flour, salt, and baking powder.
 * Add enough water to form dough and knead.
 * Rub a little olive oil over the dough and let it rest while you prepare the filling.
 * In a saucepan, bring salted water to a boil, and boil potatoes until tender.
 * Drain potatoes, and mash remaining ingredients listed under filling.
 * Divide dough evenly into 6 parts and knead each piece for 1 minute, forming it into a smooth ball; let rest 5 minutes.
 * In a saucepan, heat oil for deep frying.
 * On a floured surface, roll out one ball of dough into a circle 5" across.
 * Place 1-2 tablespoons of filling in middle and fold into a semi-circle.
 * Moisten edges with a little cold water, and pinch to seal.
 * Roll out and fill the rest in the same way.
 * Deep fry a few pies at a time, cooking until golden brown on all sides.
 * Drain on a paper towel, and serve hot with chutney or kuchilla.