Cookbook:Potato Samosas (Aloo Pies)
| Potato Samosas (Aloo Pies) | |
|---|---|
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| Category | Caribbean recipes |
| Servings | 6–8 |
| Energy | 500 Cal |
| Time | 45 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine | Caribbean cuisines | Cuisine of Trinidad and Tobago
Ingredients
[edit | edit source]- 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
[edit | edit source]- 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 skillet 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 variations
[edit | edit source]- If the loyah are made smaller, 12 medium-sized aloo pies can be made