Cookbook:Potato Samosas (Aloo Pies)

Potato Samosas (Aloo Pies)
Category	Caribbean recipes
Servings	6–8
Energy	500 Cal
Time	45 minutes
Difficulty

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

Ingredients

• 2 cups all purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ¾ cups water
• 4 ea. (600 g / 1 lb) medium potatoes
• Salt
• Black pepper
• Chile pepper
• 1–1½ tsp ground or whole cumin (jeera), or to taste
• Oil for deep frying

Procedure

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

Notes, tips, and variations

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