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
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. 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.
- •If the loyah are made smaller, 12 medium-sized aloo pies can be made