Filling:

 Heat oil in large sauté pan (medium heat), add mustard seeds and ginger.

 Once seeds begin to pop, add onions and cook for 4 minutes. 

 Add cauliflower, cabbage, chiles, cashews, peas, turmeric, lemon juice and salt to taste. Once cooked, about 6-7 minutes, cool and fold in cooked potatoes.

When cooled, add cilantro and reserve.

Dough:

Mix flour and salt. Add toasted cumin seeds and ghee or butter. 

Mix in ice water and form like pastry dough, adding additional water as needed. Cool in refrigerator for 1/2 hour. 

Roll out dough, about same thickness as pie dough (1/8-inch thick). Cut into circles, 3-inch to 3 1/4-inch in diameter (using a ring or a glass).

Egg wash edges of dough and fill with a generous teaspoon of vegetable mixture. Fold over in a half-moon shape and crimp edges with a fork.

Deep-fry in 350°F oil or bake in 400°F oven for 23 to 25 minutes. Serve with mint or coconut chutney.

Source: Idaho Potato Commission