Potato Samosas (Aloo Pies)
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…
- Prep
- 19 min
- Cook
- 58 min
- Total
- 1 hr 17 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Mix flour, baking powder, salt, and water. Knead lightly to make a dough.
Procedure
Set dough aside to relax, covered with a bowl or damp cloth
Procedure
Boil potatoes in salt water until tender. Peel and mash potatoes well.
Procedure
If whole cumin is used, heat in a dry skillet for a few minutes to release the flavour.
Procedure
Season the potatoes with salt, black pepper, hot pepper, and cumin.
Procedure
Divide the rested dough into 9 balls called loyah. Flatten out loyah into 10 cm (4 inch) circles and fill with potato mixture.
Procedure
Wet one edge with water, then fold over and seal, enclosing all potato
Procedure
Deep fry in oil until golden brown.
Procedure
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
Photo: Kanikatwl · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 10 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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