The filling: Heat oil and fry the chopped onions until sweat through. Add the garam assam paste, curry powder and saute until fragrant. Add the chicken, potatoes, and 1 cup water, cook until potatoes are fork tender. Add salt and sugar to taste and cook until filling is dry.. Leave aside to cool.
Pastry: Using the food processor, add in flour, baking powder and salt, pulse to mix, then add margarine/shortening and pulse until it looked like breadcrumbs. Add water and pulse until the dough is combined into a ball.. Let it rest for 1/2 hour.
Roll dough out into a long rope and cut into small portions. Roll each portion into a very thin circle and put the filling in the center(amount of filling depends on the size of the circle).
Fold pastry over to make a half circle and crimp the edges. Deep fry in hot oil until golden.
