Cookbook:Potato Samosas (Aloo Pies)

Potato Samosas (Aloo Pies)
Samosas (with potato- peas stuffing).jpg
Category Caribbean recipes
Servings 4
Energy 500 Cal
Time 45 minutes

Cookbook | Ingredients | Recipes | Cuisine | Caribbean cuisines | Cuisine of Trinidad and Tobago

Serves 6-8



  1. Mix flour, baking powder, salt and water and knead lightly.
  2. Set aside to relax, covered with a bowl or wet cloth
  3. Boil potatoes in salt water until tender
  4. Peel and mash potatoes well
    • If whole cumin is used, heat in a dry pan for a few minutes to release the flavour
  5. Season with salt, black pepper, hot pepper and geera
  6. Divide dough into 9 balls called a loyah
  7. Flatten out balls into 10cm, 4" circles and fill with potato
  8. Wet one edge with water, fold over and seal, enclosing all potato
  9. Deep fry in oil until golden brown
  10. Drain on brown paper or kitchen towel.

If loyah are made smaller, 12 medium-sized aloo pies can be made