Alcapuria

Ingredients
Half of a green plantain
2 medium sized taro roots
Salt to taste
1/4 tsp cumin powder
1/2 tsp red chilli powder
An egg
A pinch of salt
Filling
250 g minced meat
1 tbsp ginger -garlic paste
2 carrots(chopped)
1 green chilli (chopped)
1 big onion(chopped)
1 big tomato (chopped)
1 tsp coriander powder
1/2 tsp fennel seeds powder
1/2 tsp chilli powder
1/4 tsp turmeric powder
Salt to taste.
Coriander leaves.
Oil for frying.
Method
Remove the skin of both plantain & taro roots.
Chop & steam cook them for 15mn.
If done, set aside to cool & then mash it.
Add salt, cumin, chilli powder & an egg.
Mix well & refrigerate for an hour.
***
Fry onions & carrots till light golden brown.
Add ginger- garlic paste ,chopped green chilli& fry again.
Then add chopped tomatoes & salt.
Fry for a while & then add the minced meat with all the masala powders.
Add some water, cover & cook.
When the sauce is completly dried , remove from fire.
Garnish with coriander leaves & keep aside.
***
Place an aluminium foil on a plate & brush some oil.
Take an orange sized dough ball & flatten to 12 cm disc.
Place the meat filling in the centre, fold it & press the edges.
Repeat the process with other dough balls.
Heat plenty of oil.
Gently slip the alcapuria in oil.
Splash hot oil on the top.
Turn over & fry the other side.
Remove using a slotted spoon & drain on a kitchen paper.
Serve hot with tea / as a starter.

Puerto Ricans scrape the plantain & taro roots.
Then they blend it & the puree is called "masa".

Alcapuria - Deep Fried Snack of Puerto Rico

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