Aloo Pie

Method

Make the dough by combining flour, salt, turmeric and oil, then gradually add warm water whilst mixing until a soft, smooth dough forms; rest for 30 minutes. Boil potatoes and split peas together until tender, then drain and mash roughly. Heat 2 tablespoons oil, fry cumin seeds until they crackle, then add minced garlic, diced onion and chopped chilli, cooking until softened, then mix into the potato mixture with coriander and salt. Divide dough into 4 balls and roll each into a thin oval about 3mm thick. Place filling on one half of each oval, fold over to create a pasty shape and seal the edges firmly with water. Heat oil to 180°C and deep fry the aloo pies for 3-4 minutes per side until golden brown and crisp. Drain on kitchen paper and serve hot with tamarind or pepper sauce.