Instructions

1. 1
   Mix flour, baking powder, salt, and water. Knead lightly to make a dough.
2. 2
   Set dough aside to relax, covered with a bowl or damp cloth
3. 3
   Boil potatoes in salt water until tender. Peel and mash potatoes well.
4. 4
   If whole cumin is used, heat in a dry skillet for a few minutes to release the flavour.
5. 5
   Season the potatoes with salt, black pepper, hot pepper, and cumin.
6. 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. 7
   Wet one edge with water, then fold over and seal, enclosing all potato
8. 8
   Deep fry in oil until golden brown.
9. 9
   Drain on brown paper or kitchen towel.