Deep-fried Aloo Parathas

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

Dough

 * 2 cups flour
 * ¼ teaspoon salt
 * 1 teaspoon baking powder
 * 1 cup water
 * olive oil

Filling

 * 4 cups water
 * ½ teaspoon salt
 * 1 lb potatoes, peeled and quartered
 * 1 small onion, finely chopped
 * 1 green onion, very finely chopped
 * 2 garlic cloves, crushed
 * 2 teaspoons ground cumin
 * ¼ teaspoon garam masala
 * ½ teaspoon paprika
 * 1 hot red pepper, seeded and minced
 * ½ teaspoon turmeric
 * ½ teaspoon salt
 * ¼ teaspoon pepper
 * 4 cups vegetable oil (for deep frying)

Directions

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