Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 ½ teaspoons Himalayan salt
• 1 tsp brown sugar
• ½ teaspoon yeast 
• 1 cup lukewarm water

For the Potato Filling:

• 2 pounds potatoes , peeled and cubed
• 4 Chadonbeni leaves  
• 1 Onion, chopped 
• 3 Garlic cloves 
• 1 teaspoon of  ground roasted geera/ season to taste & add more to suit you
• 1 teaspoon salt
• Hot pepper to taste
• 2 pimento pepper, finely chopped 

Instructions:

1. Prepare the Dough:

• In a large bowl, mix the flour, baking powder, salt, and brown sugar.
• Gradually add the lukewarm water and mix until a dough forms. 
• Knead the dough on a floured surface for about 8-10 minutes until it’s soft

2. Make the Filling:

• Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and mash them up or put them in a blender to to get it really thin
• Add 1 tsp of geera, salt, hot pepper, pimento and chopped chadonbeni leaves.
• Mix that up now until its seasoned to your liking.

3. Assemble the Aloo Pies:

• Divide the dough into small balls, then press them with your palm on a flat surface. 
• Place a spoonful of the potato filling in the center of each one & folding the edges to seal.
• Heat oil in a frying pan over medium heat. 
• When oil is ready add in your pies two at a time.
• As the bottom fries pour oil over the top part to evenly cook.
• Fry the aloo pies until golden brown and crisp on both sides, about 3-4 minutes per side.
• Enjoy as is or add tamarind sauce.