In a large height sauce pan, add in some peeled and cuber potatoes. Add a pinch of salt to help speed up the cooking.
In a bowl add grated carrots, cashew nuts, salt, spice powders and chopped cilantro. Mix it all up and let it rest until the potatoes are ready. The carrots will release some water that will allow you to create the right consistency for the dough cups.
When the potatoes are almost cooked but not completely mushy, take the pan off the stove and drain the water. Pour in 3 cups of cold water and let the potatoes sit in there for 2 minutes to stop the cooking process and cook them completely.
Pre heat the oven to 350F and line a baking a tray with parchment paper.
While the potatoes are cooling down, drain out any water that has been released from the carrot mixture. Now add the potatoes to the bowl and mash and mix it up to create one large ball.
Make sure the dough is able to hold its shape. If it looks a little runny you can add 1/2 tbsp of all purpose flour to adjust the consistency. When you poke a finger into the dough it should keep its shape.
Divide the dough into equal parts and shape each one into cups. Brush the cups with some oil and place it on the baking tray. Bake them at 350F for about 15 minutes.
