Potato Samosas (Aloo Pies)
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
Ingredients for 7 servings (1.1 kg) · the original recipe
Method
- 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.
Stovetop - 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.
Stovetop - 9
Drain on brown paper or kitchen towel.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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