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Before aloo pie is served, it is typically cut open and filled with a curry or chutney –- usually chickpea curry, but shrimp and chicken curry are also common. It is often sold at food stands with a Trinidad favorite known as doubles and can be enjoyed at any time of the day, though many prefer it for breakfast. Samosas, in contrast, are usually served as standalone snacks and are mostly enjoyed with evening tea. Chickpea curry is only added when specifically requested, as in the case of samosa chaat.

The chutney for aloo pie is sweeter compared to that of samosa and is made with mango or tamarind, lending it a distinctly Caribbean flavor. Samosas, on the other hand, are typically served with mint or coriander chutney, which is hotter and spicier rather than sweet. If the samosa filling is made with minced meat, it is served with a yogurt-based sauce. Another feature that widens the gap between the two is the seasoning. Samosas are occasionally garnished with onions and chiles; however, green seasoning is used in aloo pie and includes garlic, pepper, and Caribbean culantro. While samosa carries the heat and complexity of Indian spices, the aloo pie embraces the sweetness and warmth of the Caribbean.