Aloo Pie

In a medium- large skillet, add oil, onions, garlic, ginger and sauté, for about 2-3 minutes, stirring constantly to prevent any burns.

Then add, cumin, hot sauce and paprika, and continue stirring with a heavy wooden spoon, about 2 minutes.

Add boiled potato cubes, and corn. Slightly smash the potatoes, corn and peas then thoroughly mix until ingredients are fully combined, add green onions, and white pepper and a little bit of water. Simmer for about 2 minutes. Put the cilantro into the mix and check the flavour. Add salt and pepper to taste. Remove from the heat and let it cool.

Aloo pie Dough

In a large bowl add flour, baking powder, sugar and salt, then make a well followed by water, ghee or oil

Knead to form soft and sticky dough.

Place dough on a heavily floured board and knead for about 5-7minutes. Continue to flour dough as needed to keep if flexibleand elastic.

On a lightly floured surface form the dough into 14 or more

Roll the dough out to form a circle, using a lightly floured rolling pin; Spoon a generous 2 tablespoons or more filling in the centre of a the circle; lightly moisten the dough edges with water. Fold over twist with your fingers or the tines of a fork gently to seal the edges of the pies

Heat up a medium skillet or cast iron with oil up to 2 inch- medium-high heat 350 degrees F. until hot but not smoking.

Gently drop the aloo pie in the fry pan and fry in batches, turning once, until golden brown, about 5-8 minutes. Do not overcrowd the pan (it will absorb excess oil, resulting in a soggy pies)

Using a slotted spoon, remove the aloo pies and place them on paper towels.

Place on a baking sheet and brush with canola oil, then. Bake at 375 degrees

For about 25- 30 minutes until golden brown