Ingredients
ServingsOriginal: Serves 6–8 (calculated as 6)
- all purpose flour2 cup
- baking powder2 tsp
- salt1/2 tsp
- water3/4 cup
- potatoes, medium; 600 g / 1 lb4
- salt
- black pepper
- chilli
- cumin, ground or whole (jeera); or to taste1–1 1/2 tsp
- oil, for deep-frying
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
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.