Vegetable Puffs

Ingredients:

Puff pastry sheet - 4

Carrot - 1(chopped)

Potato - 1(skin off and chopped)

Green peas - 1/2 cup

Ginger - 1 inch size

Garlic - 3 cloves

Cinnamon - 1 small piece

Cardamom - 2 to 3

Cloves - 3 to 4

Fennel seeds - 1 tsp

Turmeric powder - 1/2 tsp

Chili powder - 1 tsp

Coriander powder - 1 tsp

Lemon - 1/2

Coriander leaves - 1/2 cup

Oil

Salt

Method:

In the pressure cooker take all the vegetables along with turmeric powder, cook it for 3 whistles. In the mixer grinder take cinnamon, cardamom, cloves, fennel seeds, ginger, garlic, mint leaves, chili powder and coriander powder. Grind them like a paste. Now take a pan, add 4 tbsp of oil, add the masala paste, what we grind it already, saute well. Once oil started to come from the paste add the cooked vegetables and salt. Let it cook well until It observes the water and check the salt level at this point, squeeze the lemon mix well,  add coriander leaves, turn off the stove, let it cool completely. Preheat the oven for 400 degree F. Take the baking tray apply some oil spray or put wax paper on the top. Take the puff pastry, make it little thin and cut into half. Take the vegetable filling and put it in the puff pastry and close the pastry by applying water at the edges, close it and give the press by using the fork. Like this prepare all the puffs, place them in the tray, put them into the oven cook them for 15 to 20 minutes.