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Prepare the filling: Boil the potatoes until fork-tender, drain and mash until smooth. Sauté the onion, pimentos, garlic and chadon beni, then add to the potato. Mix in the roasted geera, adjust seasoning to taste and leave to cool completely.
Make the dough: Combine Country Pride All-Purpose Flour, sugar, salt, yeast and baking powder. Gradually add the lukewarm water and knead for 5–7 minutes until soft and smooth. Cover with a damp paper towel and rest for 15 minutes.
Fill & shape: Divide the dough into small balls and open each into a 4–5 inch circle. Add 1–2 tablespoons of potato filling, fold into a half-moon and seal the edges firmly.
Fry: Heat oil to approximately 350°F/175°C. Fry a few pies at a time for 2–3 minutes, until puffed and golden brown. Drain on paper towels.