Cookbook:Potato Samosas (Aloo Pies)
|Potato Samosas (Aloo Pies)|
Cookbook | Ingredients | Recipes | Cuisine | Caribbean cuisines | Cuisine of Trinidad and Tobago
For 6-8 servings:
- 2 cups all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cups water
- 4 ea. (600 g / 1 lb) medium potatoes
- Salt and black pepper
- Chili pepper
- 1-1½ tsp ground or whole cumin (jeera), or to taste
- Oil for deep frying
- Mix flour, baking powder, salt, and water. Knead lightly to make a dough.
- Set dough aside to relax, covered with a bowl or damp cloth
- Boil potatoes in salt water until tender. Peel and mash potatoes well.
- If whole cumin is used, heat in a dry pan for a few minutes to release the flavour.
- Season the potatoes with salt, black pepper, hot pepper, and cumin.
- Divide the rested dough into 9 balls called loyah. Flatten out loyah into 10 cm (4 inch) circles and fill with potato mixture.
- Wet one edge with water, then fold over and seal, enclosing all potato
- Deep fry in oil until golden brown.
- Drain on brown paper or kitchen towel.
Notes, tips, and variationsEdit
- If the loyah are made smaller, 12 medium-sized aloo pies can be made