Heat oil in a deep skillet. Add onion and ginger. Saute until golden brown.
Add curry powder, chile powder and turmeric. Stir fry for 3 minutes, until fragrant.
Add potatoes, sugar, pepper and salt. Stir fry for 10 minutes.
Add chicken and ½ cup water. Simmer for 10 minutes, until chicken is cooked through and mixture is almost dry. Set aside to cool.
To make pastry, combine flour and salt in a large bowl.
Using a pastry blender, cut butter into flour until it is the size of small peas. Add water a little at a time until the dough comes together (approximately 1 cup). Knead for a few minutes. Cover with a damp cloth. Leave to rest for 30 minutes.
Divide dough in half. On a lightly floured surface, roll out one half of the dough to a large circle about 1/8” thick.
Using a 4” biscuit/cookie cutter, cut out circles of the dough. Place 1 1/2 tablespoons of the chicken filling on each circle. Fold over to form a half circle and seal the dough by twisting the perimeter in a wave pattern. Make sure it is sealed well..
Repeat until all the filling and pastry have been utilized.
Heat enough oil for deep frying to 350 F. Place each puff in the oil and fry until golden brown on both sides. Alternately, brush the tops with milk and bake in a 350 F oven for 30 minutes.