Potato Samosas (Aloo Pies)
Potato Samosas (Aloo Pies) is a International recipe with clear ingredients and practical, step-by-step directions.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 9 method steps from beginning to end.
- Measure and arrange all 10 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Recipe notes & preparation tips
If the loyah are made smaller, 12 medium-sized aloo pies can be made
Adapted from the source recipe's notes.Method
- 01
Mix flour, baking powder, salt, and water. Knead lightly to make a dough.
- 02
Set dough aside to relax, covered with a bowl or damp cloth
- 03
Boil potatoes in salt water until tender. Peel and mash potatoes well.
- 04
If whole cumin is used, heat in a dry skillet for a few minutes to release the flavour.
- 05
Season the potatoes with salt, black pepper, hot pepper, and cumin.
- 06
Divide the rested dough into 9 balls called loyah. Flatten out loyah into 10 cm (4 inch) circles and fill with potato mixture.
- 07
Wet one edge with water, then fold over and seal, enclosing all potato
- 08
Deep fry in oil until golden brown.
- 09
Drain on brown paper or kitchen towel.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to Kanikatwl; view original image record .
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