Pressure cook the potato, peel and mash.

In a pan add oil and nigella seeds.

When they crackle, add onions and saute until golden.

Add the ginger garlic paste and fry for a minute.

Add all the spice powder and salt and saute until the raw smell goes away.

Add the mashed potato and coriander leaves, give a nice stir and remove from flame.

Let it cool until you make the pastry dough.

Preheat oven to 180°C.

In a bowl, mix together flour, salt, sugar and baking powder.

Add ghee and mix until it is a crumbly flour.

Add warm water little by little until the dough comes together.

It should be slightly crumbly in texture.

Roll it out into a thin disc and cut it into uniform rounds with a cookie cutter.

Place some filling in the middle of each pie.

Apply water on the edges, close the pie to resemble a half moon shape.

Use a fork to make patterns on the edges which also will be a way to seal the edges.

Arrange them on a greased tray.

Brush them with milk and bake in the preheated oven for 25 - 30 minutes or until the top is golden.

Serve it hot with a dip of your choice.