Mix all the ingredients for the cover.
Add enough water to make it into a dough. Not sticky not hard, but soft. Set aside.
In a skillet, in 1/2 tsp of oil, add the nuts and roast nuts till golden.
Then add the cumin seeds, onions, ginger-garlic paste and rest of the ingredients and saute them well. Mash them well, till there are no lumps. Add the cilantro at the end seconds before removing from the stove.
Now take a small ball of dough, roll it out into a circle using a rolling pin.
Cut it into semi cricle.
Wet the edges and bring the end of the semi circle together like a cone.
Now use the stuffing to fill it to the brim.
Close the brim and press it down where it sticks because of the water smeared. Make sure all the ends are closed.
Now drop this into hot oil – not too hot.
Turn it over and remove it when reddish golden all over.
Serve this with chutney of your choice, It goes very well with Tamarind chutney