Gluten Free Aloo Pies (Vegan)
If you grew up in the Caribbean, especially in Trinidad and Tobago, then you know that aloo pie is one of those comforting street foods that instantly brings back memories. Traditionally stuffed with seasoned potatoes and fried until golden and fluffy, aloo pies are the perfect snack, breakfast, or side dish. This gluten free and vegan version delivers all the flavour and comfort of the original while being friendly for those with gluten sensitivities or plant-based lifestyles.
What is an Aloo Pie?
Aloo pies (from the Hindi word Aloo meaning potato) is a potato pie seasoned with pimentos, chadon beni, onion and other seasons, stuffed in a dough then deep fried. Before serving it is usually opened and served with tamarind or mango chutney.
How to Make Our Gluten Free and Vegan Aloo Pie
The hardest part about creating the recipe for the Aloo Pies was finding the right combination and texture for the dough. For this, I took inspiration from my Gluten Free Fried Bake recipe from Trini Melee Christmas, created a simple but traditional aloo pie filling, and the combination worked perfectly. It didn’t work perfectly the first time, but after about a dozen tries I finally found a version that was perfect and delicious.
Why You Will Love This Gluten Free Aloo Pie Recipe
These gluten free aloo pies are crispy on the outside, soft and fluffy on the inside, and packed with perfectly seasoned potato filling. They are completely vegan, dairy-free, and gluten-free without sacrificing texture or flavour. Whether you enjoy them with mango chutney, pepper sauce, tamarind sauce, or simply on their own, they are satisfying and delicious.
Another reason to love this recipe is that it brings authentic Caribbean flavours into a gluten free kitchen. Many traditional Caribbean recipes rely heavily on wheat flour, so recreating these classics can be challenging. After plenty of testing, this recipe finally achieved the perfect balance of texture and taste.
What You Need to Make These Gluten Free Aloo Pies
To make these aloo pies, there are a few steps involved. However, don’t let that deter you. They are pretty simple and once you follow the directions you should have a great result.
Flour Blend
The first thing you will need to do is make the gluten free flour blend for the dough. This consists of four different flours — white rice flour, millet flour, tapioca starch, and corn starch or potato starch — plus binding and rising agents. The blend creates a dough that fries beautifully while staying soft and pliable.
Potato Filling
For the potato filling you will need potatoes of course, along with chadon beni (also known as culantro). If you cannot find chadon beni, cilantro or coriander works well too. You will also need Trinidad pimento peppers, onions, green onions or chives, garlic, and geera (cumin). These ingredients create that authentic Trinidad-style flavour that makes aloo pie so irresistible.
Frying the Pies
To fry the pies, use any neutral oil heated to 350°F. I used expeller pressed coconut oil. I also used my Cuisinart Home Deep Fryer, which regulates the oil temperature and makes the process easier. However, a heavy pot and thermometer work perfectly fine as well. Fry the pies until they are golden brown and puffed up beautifully.
Serve warm with your favourite chutney or pepper sauce and enjoy a delicious gluten free twist on a beloved Caribbean classic.
I hope you enjoy the recipe!
Happy Cooking!
Gluten Free & Vegan Aloo (Potato) Pie
These Gluten Free and Vegan Aloo Pies are a delicious Caribbean comfort food made with a soft gluten free dough and a perfectly seasoned potato filling. Crispy on the outside and fluffy on the inside, they are the perfect as a snack, breakfast, or meal on the go!
Ingredients
Potato Filling:
- 1½ pounds of Potato, diced
- 3 Blades shadow beni, minced (about 1 - 1½ tbsps.)
- 1 pimento, minced
- 1 green onion or scallion, minced
- ½ medium onion, finely diced
- 2 cloves garlic, minced
- ½ teaspoon geera (cumin)
- Salt and Pepper to taste
Pie Dough Recipe:
- 1/3 cup Millet Flour
- 1/3 cup Tapioca Starch
- 1/3 cup Potato Starch or Arrowroot Starch
- ½ Cup White Rice Flour
- ½ tablespoon Xanthan Gum
- 1 tablespoon baking powder
- ½ tablespoon sugar
- ¼ teaspoon salt
- ½ teaspoon dry active yeast
- Warm Water
Instructions
Directions for the Potato Filling
- Add diced potatoes to a medium to large pot. Cover with at least 1” water, add 1 tsp salt, then bring to a boil and cook over medium high heat until fork tender.
- When potatoes are done, drain, and add to a bowl. Using a fork or potato masher, gently crush the potatoes until it’s halfway mashed with some chunks.
- To the crushed potatoes, add seasonings and mix well. Season with salt and pepper to taste then set aside while you make the dough.
Directions for the Dough
- In a container or bowl combine all the ingredients for the flour blend. Mix until well combined.
- Measure out 1 cup from the flour blend, add to a bowl along with 1 tablespoon baking powder, ½ tablespoon sugar, ¼ teaspoon salt, and ½ teaspoon yeast.
- Add enough warm water until a dough forms. Knead until smooth and set aside for 20-30 minutes.
- After dough has rested, knead to bring dough together, then divide into 8 pieces and Cover with a damp cloth while.
- Sprinkle work surface with a little tapioca starch or rice flour, roll out one of the pieces to a 4-5 inch circle.
- Add some filling then using water, seal the edges of the pie and set aside. Continue with the remaining dough.
- Once all the pies have been made, using a scissors, trim the edges to make the even before frying.
Directions for Frying the Pies
- In a pot, or using a home deep fryer, heat oil to 350°. Add pies to oil, careful not to over crowd the poty, and fry until golden brown. About 5-7 minutes.
- Remove finished pies and set aside to drain on a paper towel and continue with the remaining pies.
- Once the pies are all fried, add to a serving dish with some tamarind sauce, or chutney and enjoy!
