Boil potatoes in salty water until tender. Drain the water. Mash them and stir in potato flour. Season with salt.
While the potatoes are boiling prepare the filling. Heat 1 tbsp olive oil in a pan and add cumin seeds and onions. Fry until translucent. Mix in cashew nuts, raisins, curry powder, parsley, salt and black pepper. Keep aside.
Preheat oven to 200°C/375°F and line a baking sheet with baking parchment.
Divide potato mixture in 9 parts. Knead each in your hands and roll into a ball. Flatten to around the size of your palm or a little bigger. Place one tablespoon of filling in the middle and fold over the sides. Flatten carefully again and place onto the baking sheet. Drizzle with the remaining olive oil.
Bake on the middle rack for 15 minutes, flip over and bake 15 more minutes.