Directions

1.  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.
2. 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.
3. Place in a lightly oiled bowl, and let it rise until doubled, about an hour.

1.  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
2. 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.
3. 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.
4. Turn out into a bowl, and let cool completely.

1.  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.
2.  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.
3.  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.
4.  Any leftover turkey stuffing can be frozen, or served on plain steamed rice as a delicious side dish.