Mix the flour, salt, and baking powder in a bowl. Gradually add up to about 1/2 cup of the water while mixing until the dough begins to come together. Continue adding a little water at a time as needed. You may not need the full 3/4 cup.

Lightly knead until the dough is smooth and pliable. If the dough isn't smooth after the initial kneading, let it rest for 10 minutes, knead it again, then cover with a damp cloth.

Let the dough rest for 20 minutes.

Divide the dough into 7 balls.

Wash and peel the potatoes. Place them whole in a pot of salted water and boil until fork-tender.

Drain the potatoes and place them in a medium bowl.

Mash the potatoes, then mix in the curry powder, geera, garlic, salt, black pepper, and pepper sauce. Taste and adjust the seasoning as needed.

Flatten each dough ball into a circle about 4 inches wide.

Place about 2 large spoonfuls of the potato filling on one half of the dough.

Moisten the edges of the dough with water. Fold the dough over the filling and seal the edges well. Press with a fork to help secure the seal.

Lightly flatten the filled pie to spread the potato filling throughout the dough.

Heat the oil to about 350°F.

Carefully add one aloo pie to the hot oil. Fry the first side for about 1 minute, spooning hot oil over the top as it cooks.

Flip the pie and continue frying until both sides are golden brown.

Remove from the oil and drain on paper towels. Repeat with the remaining pies, allowing the oil to return to temperature as needed.