Sift the flour and salt into a large bowl. Whisk the yeast in the warm water, along with the sugar, and let it foam up for a few minutes.
Add the yeast mixture to the flour, bring together into a ball of soft dough. Turn out on a floured surface, and knead, adding the cumin seeds halfway. Knead for about 7 minutes, until smooth.
Place in a lightly oiled bowl, and let it rise until doubled, about an hour.
Make the turkey filling:
Heat the oil in a pan, and add the diced onion and carrot. Fry for about 5 minutes on a medium-high heat, until the edges of the onion begin to get golden
Add the ginger and garlic, and sauté for a minute. Add the garam masala, ground cumin and chili flakes. Fry for another minute, then add the tomatoes. Season with a little salt.
Stir and fry for another 5 - 7 minutes, until the tomatoes are mushy and cooked. Add the ground turkey and peas, mix well and fry until the turkey is cooked through. Taste and adjust seasoning.
Turn out into a bowl, and let cool completely.
Stuffing, assembling and baking the rolls:
Turn out the dough on a lightly floured surface. Divide the risen dough into 8 - 10 pieces. Flatten gently into a circle. Place about 2 tablespoons of the spiced turkey filling on each circle, then gather the edges together, pinching to seal the dough around the filling.
Place the stuffed rolls seam side down on a lightly oiled baking tray. Cover with a cloth and let them rise again, at least one hour.
Preheat oven to 375ºF (190ºC). Bake the risen rolls in the oven for 20 - 25 minutes, until golden brown (cover loosely with aluminum foil, if browning too quickly). Brush the tops of the rolls with a little butter. Let cool a little, before serving.
Any leftover turkey stuffing can be frozen, or served on plain steamed rice as a delicious side dish.
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