Vegetable Puffs

For the dough:

• 2 1/2 cups of Maida (All-purpose Flour)
• 4 tablespoons of Vanaspathy(Dalda) (or) Margarine
• Salt
• Water

For the Masala Filling:

• Onions (finely chopped)
• 4 Medium Sized Potatoes
• 3 tablespoons of Peas
• 6 Beans
• 1 Carrot
• 1/2 teaspoon-Cumin seeds
• 1/4 teaspoon-Turmeric powder
• 1/2 teaspoon-Red chili powder
• 1/2 teaspoon-Garam masala powder
• Salt
• 1-Lemon
• 1-sprig Cilantro (chopped)
• Oil

Grind into a Paste:

• Garlic-2 flakes
• Ginger-1/2 inch
• Green chilies-2

Dough:

Sieve Maida & salt. Add cold water & knead to a smooth dough. Cover the dough with a wet cloth and keep it aside for 30 minutes. Keep some maida for dusting.

To Prepare the Stuffing:

Cook the potatoes, peas, beans & carrot. Mash the potatoes coarsely. Heat oil in a pan & add cumin seeds and ground ginger, garlic & chili paste. Fry for few minutes. Add chopped onions and fry until, brown. Then put the boiled vegetables, turmeric powder, red chili powder, garam masala powder & salt. Mix well and fry until done. Then squeeze lime juice & put cilantro. Remove from fire.

Puff Preparation:

Melt vanaspathy and whip it till creamy & keep it aside. Take the dough & knead once again until it becomes smooth & elastic. Roll the dough into a large thin rectangle on a flat surface by dusting with remaining maida. Apply vanaspathy to 2/3rd of the rectangle leaving 1/2 an inch space all around.

Fold the empty portion (without vanaspathy) first and the other side (with vanaspathy) on top of it. Roll this lightly into a rectangle and repeat the same process twice using the remaining vanaspathy.

Cut this into small rectangles and keep the stuffing at the center & fold across. Seal the edges with water. Refrigerate for 30 minutes.

Pre heat the oven at 300 C. Apply little water to a tray and arrange the puffs with enough space in between. Brush little milk on top of the puffs and bake for 45 minutes until golden brown. Serve hot.