Potato Stuffed Samosas (Trinidadian Aloo Pies)

A close up image of a plate of potato samosas/aloo pies with a small bowl of cilantro dipping sauce in the middle and an adornment of fresh cilantro, lemon, garlic and potatoes in the background

5 from 4 votes

Potato Stuffed Samosas (Trinidadian Aloo Pies)

A light dough stuffed with seasoned potato and deep fried to golden brown perfection, similar to an empanada, this dish has many names: potato samosas, aloo pie, or potato pie. Ideal as a snack, a side or even as a meal, this vegan-friendly treat is simply superb.

Prep Time20

Cook Time20

Total Time40

Course: Appetizer, Side Dish, Snack

Cuisine: Caribbean, Indian, Latin American

Servings:

Calories: 203kcal

Author: Kitrusy

Ingredients

For Dough:

1 cup stone ground whole wheat pastry flour
1 tsp baking powder
1 tsp Himalayan salt
1/2 tbsp vital wheat gluten
1 tbsp extra light olive oil

For Filling:

2 medium potatoes (russet)
2 cloves fresh garlic (finely grated)
1 tsp Himalayan salt
1/2 tsp ground roasted cumin (also known as ground roasted geera)

Instructions

Wash, peel, slice and set the potatoes to boil in a pot of water.
In a bowl add the flour, baking powder, salt, and vital wheat gluten. Mix thoroughly to incorporate all of the dry ingredients together.
Add the water and oil to the flour and, using your fingers, work into a dough and turn out onto a clean surface and knead for 5-6 minutes until a smooth and elastic dough forms.
Divide the dough into 8 equal portions and roll each portion into a ball. Set aside to rest.
Add the boiled potatoes to a bowl along with the garlic, salt and ground roasted cumin. Mash with a fork or potato masher until there are no lumps. Divide the potato mixture into eight even portions.
Press or roll each ball of dough out into a 6" round and place the potato onto one half of the flattened dough, being sure to leave at least a half inch edge. Fold the other half of the round over and pinch the edges closed. Fold, twist or crimp the edges to seal the potato pie.
Add about and inch of oil to a frying pan and once the oil is hot, but not smoking, gently place the prepared potato pie into the oil and fry until the underside is golden brown before flipping and browning the other side.
Remove the golden brown pies from the oil and set onto paper towels to drain off any excess oil.
Serve immediately by itself or with any condiment of your choice.

Notes

In terms of condiments you can serve these pies with anything from chutneys to ketchup or a cilantro/lemon/garlic sauce.
To make the cilantro/lemon/garlic sauce, blend together fresh cilantro, a couple cloves of garlic, a couple tbsp of lemon juice, oil and salt until a smooth thick sauce is formed. This sauce is great for marinades and is very potent so a little goes a long way. You can also used culantro if preferred.

Nutrition