Ingredients:

• 2 cups – Maida
• 3 – Potatoes
• 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
• 1/2 kg – oil for frying
• Salt to taste
• 1 tsp – chilli powder
• 1/2 tsp – Garam Masala powder
• 2 tsp – chopped Coriander leaves
• 1 tsp – chopped ginger.

Method:

1. Sift the flour with a tsp of salt and baking powder.
2. Mix the butter with the flour and knead into a stiff dough using very little water and keep aside.
3. Heat 2 tbsp oil in a pan, saute the chopped ginger and onions lightly.
4. Add all the vegetables, chilli 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 mix 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.
13. Heat oil for frying in a fairly deep pan till smoky.
14. Deep-fry till crisp and brown on both sides.
15. Remove from the oil and drain.
16. Serve hot.

Recipe courtesy of Bridget White