To make the crust: Mix together the flour, sugar, salt and ajwain (carom or caraway) seeds in a large mixing bowl. Add the cold butter and cut-in with a pastry blender or with your fingers, until it forms coarse crumbs the size of peas. Add the cold water and mix until the dough comes together. Add more water as needed, 1 tablespoon at a time, until desired consistency is reached. Wrap tightly in plastic wrap and place in the fridge to chill for at least 1 hour.

To make the filling: Place the peeled and diced potatoes in a pot, fill it with cold water and bring to a boil over medium-high heat. Cook until fork tender. Drain and allow to cool.

Heat a large skillet over medium-high heat. Add the butter (or ghee) and melt. Throw in the diced onions and garlic, and sauté for about 5 minutes until translucent and soft. Add the grated ginger and all of the spices. Stir and cook for another 5 minutes to develop all of the great flavor. Add the cooked potatoes, green chilies, cilantro and peas. Stir and cook for another 2 minutes. Remove from heat and allow to cool down completely.

Preheat oven to 375°F. Place the chilled dough on a lightly floured work surface. Roll out into a large rectangle, about ¼ of an inch thick. Cut out into medium circles and place on a baking sheet lined with parchment paper. Brush the edges with egg wash. Fill each with about a tablespoon of filling in the center. Fold over and crimp the edges to seal. Brush the tops with egg wash and bake for about 20 to 25 minutes or until golden brown.

Serve warm with a spicy green chutney (recipe follows). These can be frozen and baked right before serving. No thawing necessary, just add a bit more time when baking. Any leftovers can be kept in the fridge for up to 4 days. Enjoy!