Skip to content

Potato Samosas (Aloo Pies)

Source and licence

"Potato Samosas (Aloo Pies)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Potato_Samosas_(Aloo_Pies), revision 4587215), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Potato_Samosas_(Aloo_Pies)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4587215

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Trinidad and Tobago. Associated with Trinidad and Tobago by the source's category: Trinidadian and Tobagonian (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  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.