Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
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 .