Step 1

Mix all the ingredients for the filling and roast in a preheated oven at 200 degree C for 20 to 25 minutes, keep checking and at some point in the middle make sure to mix all the veggies up to ensure even roasting.

Step 2

In a large bowl rub the flour with the salt and oil/ghee/butter till it looks like breadcrumbs. Then drop in the cumin and crushed cashew. Lightly mix and then sprinkle the water and knead into a tight dough. Don’t put all the water at one go, remember to sprinkle and knead. Keep aside for 15 minutes.

Step 3

Divide the dough into four sections, roll into balls, sprinkle the work surface lightly with flour and using a rolling pin flatten the balls into thick disks.

Step 4

Grease a muffin tray lightly and place each of the 4 disks in the cases, you can fill the empty muffin cases with a little water. Put a spoonful of filling in each tart and lightly pinch the sides.

Step 5

Bake in the center of the oven for about 40 minutes at 200 degree C, or until the crust is browned.

Step 6

Enjoy it warm or cold, just as is, or with hot sauce.