I am kind-of addicted to Manjula Aunty’s monthly contest – it serves as an inspiration to prepare my own dishes atleast once a month with a creative touch. So for this Sep 2010 contest I was online reading the contest details and enjoying myself with a flavorful homemade strawberry tart from a friend. That night I had to prepare baked samosas and baked cutlets for dinner on my husband’s demand. Reading the contest details asking to prepare an appetizer with potatoes suddenly made me think to submit my already prepared sooji-vegetable cutlets which is shallow-fried so low-fat version of vegetables cutlets with potatoes as one of main ingredients for binding these patties (recipe available on my blog). But then suddenly my creative mind said “NO, You have to do something different”. So I take a break and find myself indulging into one of those wonderful tarts. And there it comes —- the wonderful idea of a spicy aloo stuffing in something crispy-baked liked tarts.
And here follows the recipe. Recently I have found that the White potatoes have lesser carbs than the Russet for those who are interested in watching their carb-intake without giving up the versatile potatoes in their diet!!
This recipe makes 20-24 pieces
For the pocket – Phyllo dough recipe I had saved and modified earlier for baked samosas– I don’t remember the original source.
3/4 cups all purpose flour (OR Unbleached White Flour)
1/8 teaspoon salt
1/4 cup water
¼ teaspoon white vinegar
1 tablespoon + ½ teaspoon canola oil
½ teaspoon canola oil
1 cup packed tiny potato cubes
¼ cup finely chopped red onion
2 teaspoon sesame seeds
1 tablespoon crushed peanuts (with the skin removed – available in Indian grocery store or use any other nuts instead)
½ teaspoon crushed garlic
1 teaspoon cumin powder
¼ teaspoon salt or adjust to taste
Juice of 1 lemon
Garlic bread sprinkle
1/8 cup finely chopped raw mango
Spicy Garlic chutney – paste (I used Chilli Garlic sauce from walmart)
- Dough recipe : Combine the flour and salt and then mix 2 tbsp oil, water and vinegar in a cup so that they mix well with each other – this is needed so that the oil does not float on water. Combine the liquid into the flour and make a smooth soft dough – use some oil to pat the dough if it is too sticky. Cover and let rest for 1 hr.
- Filling recipe: Meanwhile cube the potatoes, mix with ¼ teaspoon oil and 1 teaspoon water. Cook in Microwave- Potato setting.
- Finely chop the onions, raw mango, crush the garlic, peanuts, juice the lemon.
- Heat the remaining oil for the filling in a wok, add potatoes and cook on medium-low stirring occasionally until they turn crispy golden brown – then add the onions, peanuts, sesame seeds, garlic, cumin powder, salt and lemon juice and cook for a minute – no need to cook completely as these will be put in the oven later.
- 5. Preparing the pockets: Preheat oven at 375 F. Make key lime size balls from the dough and dust the rolling surface with flour – and roll thin roti out of the ball – cut into a triangle with rounded top edge – seal the bottom two ends to make a pocket like structure. Fill with the prepared potato mixture. Grease a baking tray, arrange the pockets and then spray with cooking spray. Bake for 15 -20 minutes – watch at 15 min so that if they are already turned golden brown they can be removed.
- 6. Serving: Remove and arrange on serving dish – garnish with chopped mango, garlic bread sprinkle and garlic chutney. Serve Hot!!! Enjoy the spicy aloo pockets!!
This one goes to www.manjulaskitchen.com contest for Sep 2010.