Recipe

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• 2 cups flour
• 1/4 tsp salt
• 1 tsp baking powder
• 1 cup water
• olive oil
• 4 cups water
• 1/2 tsp salt
• 1 lb potato, peeled & quartered
• 1 small onion, finely chopped
• 1 green onion, very finely chopped
• 2 garlic cloves, crushed
• 2 tsp ground cumin
• 1/4 tsp garam masala
• 1/2 tsp paprika
• 1 hot red pepper, seeded & minced
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 cups vegetable oil (for deep frying)

• 1 In a bowl, combine flour, salt, and baking powder.
• 2 Add enough water to form dough and knead.
• 3 Rub a little olive oil over the dough and let it rest while you prepare the filling.
• 4 In a saucepan, bring salted water to a boil, and boil potatoes until tender.
• 5 Drain potatoes, and mash remaining ingredients listed under filling.
• 6 Divide dough evenly into 6 parts and knead each piece for 1 minute, forming it into a smooth ball; let rest 5 minutes.
• 7 In a saucepan, heat oil for deep frying.
• 8 On a floured surface, roll out one ball of dough into a circle 5 across.
• 9 Place 1-2 tablespoons of filling in middle and fold into a semi-circle.
• 10 Moisten edges with a little cold water, and pinch to seal.
• 11 Roll out and fill the rest in the same way.
• 12 Deep fry a few pies at a time, cooking until golden brown on all sides.
• 13 Drain on a paper towel, and serve hot with chutney or kuchilla.