Indian Cooking Recipe : Vegetable Puffs Ingredients : For the dough : 2½ cups maida 4 tbsp vanaspathy (Dalda) (or) margarine water salt to taste For the Masala Filling : Onions, finely chopped 4 medium sized potatoes 3 tbsp of peas 6 beans 1 carrot ½ tsp cumin seeds ¼ tsp turmeric powder ½ tsp red chili powder ½ tsp garam masala powder 1 Lemon 1 sprig Cilantro, chopped salt to taste oil Grind into a Paste : 2 flakes garlic ½ inch ginger 2 green chillies Method : For the dough : Sieve Maida & salt. Put cold water & knead to a smooth dough. Cover the dough with a wet cloth and leave aside for at least 30 minutes. Keep some maida for dusting. To Prepare the Stuffing Cook the potatoes, peas, beans & carrot and mash the potatoes coarsely. Heat oil in a pan and put cumin seeds and ground ginger, garlic & chili paste. Sauté for few minutes. Add chopped onions and fry until it turns brown. Then put the boiled vegetables, turmeric powder, red chilli powder, garam masala powder & salt. Stir well and fry until done. Then squeeze limejuice and put cilantro. Take out 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 ? rd of the rectangle leaving ½ 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. Close the edges with water and keep in the refrigerator for about 30 minutes. Pre heat the oven at 300ºC. 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 it turns golden brown. Ready to serve hot.