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Heat oil in skillet. When hot, throw in curry leaves and mustard seeds and when seeds begin to pop, add onion, garlic, ginger, chilli and saute gently until onion is translucent.
Add ground spices, cumin, tumeric and chilli powder, and cook for about 30 seconds until fragrant, add tomato and cook until it begins to breakdown.
Then add chickpeas, coat well in tomato and spice and remove from heat, place in a large bowl to cool.
Add cauliflower florets, coriander and ricotta or paneer cheese to chickpeas and add a dash of olive oil to dress it.
Preheat oven to 200°C.
Allow to cool and make your pastry.
Place flour and salt in a bowl, and rub butter through the pastry with your thumb and fingers, add water and press together into a dough.
Wrap dough in Gladwrap and rest dough in fridge for 30 minutes, then divide into eight portions, roll into balls and roll out into circles about 3 mm thick.
Place filling in one half of the circle of pastry, with about one centimetre of space around the edge, brush edge with egg wash, fold over flap of pastry and crimp edges together.
Brush tops with egg, and sprinkle with sesame seeds, if desired.
Bake in a hot oven for 30 to 35 minutes until the pastry is golden brown.
Serve with chutney or a dollop of beaten yoghurt.