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Tip the bread mix into a large bowl with 2 tsp of the cumin seeds, then make up according to pack instructions. Leave in an oiled bowl, covered with a damp tea towel, while you make the pizza topping.
Put on a kettle of water. Heat the oil in a large pan, then cook the onions and potatoes for 10 mins, regularly splashing in a little hot water to keep the mixture slightly saucy. Stir in the curry powder and remaining seeds, then cook for another 5 mins until the potatoes are tender. Remove from the heat and stir in the peas.
Heat the oven to its highest setting. Quarter the dough then, using a little more bread mix to help, roll and stretch into 4 naan-shaped bases. Transfer to a large baking sheet, spread with the mango chutney and spoon over the curried potatoes and peas. Bake for 10 mins until crisp, scatter with mint and serve with Raita salad (see recipe, below).