Trinidad and Tobago
Potato Samosas (Aloo Pies), prepared with all purpose flour, baking powder, salt.
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9 clear steps
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
Tips, changes and questions from people who cooked this recipe.
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.
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