Cookbook:Potato Samosas (Aloo Pies)

| 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