Ready in: 5-7 minutes
- 4 cups flour
- 1 sachet (11g) yeast
- Large pinch salt
- Potato filling
- 3 lbs potatoes, washed and peeled
- 3 blades shadon beni
- 3 – 4 cloves garlic, finely chopped
- Small piece hot pepper
- 2 tsps ground geera
- ¼ tsp jerk seasoning (optional)
- Oil for frying
In a large bowl, mix together the flour, yeast and salt. Add enough water, mixing to form a soft dough. Set aside to rest for at least 15 – 20 minutes.
Cook the potatoes in a large pot of water until tender. Place in a bowl. Add the shadon beni, garlic, hot pepper, geera and jerk seasoning (if using).
Form the dough into even balls. Flatten each with a rolling pin and sprinkle with a little flour. Place 1 tablespoon of the potato mixture in the center and fold over, sealing the edges. You may also place the filling in the center and roll back into a ball: then pull the dough vertically to form a length of dough.
Heat oil and fry the pies until golden brown, approximately 5 – 7 minutes. Serve hot or cold with your favourite chutney