Ingredients:

• 3 cups – refined flour/maida
• 3 – Potatoes (peeled and cut into small pieces)
• 2 – Carrots (peeled and chopped into small pieces)
• 1/2 cup – peas
• 2 – Onions (chopped)
• 2 tsp – pepper powder
• 50 g – Butter
• 1/2 tsp – baking powder
• Salt to taste
• 1 tsp – chilli powder
• 1/2 tsp – spice powder/garam masala powder
• 2 tsp – Coriander leaves (chopped)
• 1 tsp – Ginger (chopped)
• Oil for frying

Method:

1. Sift the flour with a teaspoon of salt and baking powder.
2. Mix butter with the flour and knead into a stiff dough using very less water. Keep aside.
3. Heat 2 tbsp oil in a pan, saute the chopped ginger and onions lightly.
4. Add all the vegetables, chilly powder, pepper powder, coriander leaves, garam masala and salt.
5. Add a little water.
6. Stir well and cook on low heat till the vegetables are cooked and all the water dries up.
7. Remove and keep aside to cool.
8. Now take the prepared pastry dough onto a floured board and roll out into a thin sheet.
9. Cut rounds of about 10 cm diameter with a saucer.
10. Put a little of the cooked vegetable on one half of the rounds and fold the other half over.
11. Seal the edges by dampening with a little water.
12. Prepare the puffs in this way till all the dough and vegetable mixture are used up.
13. Heat oil in a fairly deep pan till smoky.
14. Slowly drop in the puffs, one by one (as many as the pan can hold).
15. Fry till crisp and brown on both sides.
16. Remove from the oil and drain.

Recipe courtesy of Bridget White