Cut the cauliflower into small florets about 1cm. Cut the onion and potatoes into small cubes.
Put a frying pan with a little oil over medium-high heat. Lightly toast the peanuts and set them aside for later.
Fry the cauliflower in the same oil with a pinch of salt and turmeric until golden brown. Set aside.
Add a little more oil to the pan, add Panch Phoron and dry red chilli. When they start to crackle, add the onion with a pinch of salt.
When the onion is transparent, add chopped potatoes and fry until golden brown. Add fried cauliflower, grated ginger, turmeric, ground cumin, Garam Masala and salt. Mix and add a little water.
Put the lid on and cook over a low flame until tender. Uncover and add the roasted peanuts. Mix well and let it cool before stuffing.
Stuff the pastries and seal them well by pressing them with a fork. Fry them in plenty of oil until golden.
You can also bake them. Place them on a baking tray and brush them with egg. Bake them in a preheated oven at 180º for about 15-20 minutes or until they are golden.
