Make the dough by combining and kneading all the ingredients to form an oily, elastic dough. Cover and set aside at room temperature for 2 hours, then quarter the dough and roll each piece into a ball. Lightly oil a rolling pin and roll out the dough and set aside.

To prepare the filling, heat the oil in a wok or skillet over high heat and stir-fry the garlic for a few seconds until it changes colour, about 2 minutes. Add onion, leek, chilli and celery leaves, and stir-fry for 2 more minutes. Add the curry powder and stir-fry until well blended, 2 to 3 minutes. Remove from the heat and set aside to cool. Divide the cooked filling into 4 equal portions and mix well

Heat a heavy griddle or skillet over medium heat until hot. Place 1 portion of the filling onto the centre of each dough, then fold over the sides of the prepared dough to completely enclose the filling and form a package. Place the package on the hot griddle or skillet and pan-fry until golden brown, 2 to 3 minutes, then flip it over and fry the other side until browned. Repeat with the rest of the dough and filling.

Serve hot with fresh green chillies (if using) and a bowl of mixed vegetable pickles on the side. For a more elaborate presentation, garnish with spring onions, chillies and celery leaves.