For the Dough:
4 1/3 cups raw buckwheat flour
3 1/2 tablespoons chickpea flour
1 teaspoon Himalayan salt
1 teaspoon cumin, crushed
1 2/3 cups water

For the Filling:
3 medium potatoes, cut into cubes
5.3 ounces cauliflower, processed or grated
1/4 red bell pepper, chopped
3/4 teaspoon Himalayan salt
Black pepper and chili flakes to taste
A handful of fresh coriander, chopped