Pre-preparation:  Begin by combining the flour, salt, sugar, and dry yeast in a bowl. Slowly add warm water and knead into a smooth, silky dough. Apply a little oil on the top to prevent it from drying out, then cover. Allow the dough to rest in a warm place for about an hour, or until doubled in size. While that is going on, you may start cooking the curry.

Making the Curry:  In a pan, heat the oil and then add the fennel seeds. When they're sizzling, add the onions. When the onions have softened, add the cut potatoes, carrots, and beans. After a few minutes, add the tomato and salt, cover, and cook on low until the vegetables are tender. Then, add all of the spice powders, ketchup, cashew paste, and a splash of water. Cook until thick and creamy before turning off the heat and letting it cool.

Assembling and Frying:  Punch down the dough and form it into six balls. Flatten each one, add some curry to the center, and carefully seal from all sides to form a bun. Dip each bun in a thin cornflour slurry, then coat with breadcrumbs and deep fry in hot oil until golden and crispy on both sides. Drain on paper and serve warm.