Golden, flaky pastry pockets filled with warm, spiced curry — crispy on the outside, savory comfort on the inside. Filling: * 500g potato, peeled and finely diced * 1 onion, finely chopped * 100g long beans, chopped * 1 tbsp minced garlic * 1 tbsp ginger paste (optional) * 4 tbsp curry powder mixed with 100ml water * 1-2 tbsp chili powder * 300ml water for cooking the potatoes * 3-4 tbsp oil for cooking Instructions: 1. Prep the pan: - Heat oil in a pan over medium heat. - Fry garlic and ginger