2 Puff pastry sheets (You will get it in frozen food sections)
1/4 cup Green Peas
1/4 medium sized Beetroot
1/4 medium sized Onion
3-4 Coriander leaves
1/4 tsp Chilly powder
1 - 1.5 tsp Garam Masala
1/8 tsp Coriander powder
1/8 tsp Cumin seed powder
Pinch of Chat Masala / Chunky Chat
Pinch of Amchoor powder / Mango powder
Salt to taste
5-6 Carom seeds / Saunf seeds / Sompu
7-8 Cumin seeds / Jeera
Remove puff pastry sheets from freezer and keep it aside for about 30 mins.
Chop all the vegetables into small pieces as shown in the picture below.
Cook chopped beetroot, beans, carrot, peas, in a pressure cooker by adding salt and very little amount of water. (2-3 whistle)
Put 2-3 tsp oil in a thick bottomed vessel. Add saunf seeds, cumin seeds and fry them for about 1-2 minutes. Add chopped coriander leaves and fry them for about 1 min. Add chopped onion and fry until it turns golden in color. Add cooked vegetables(Don't add cooked vegetable's water), garam masala powder, cumin seed powder, coriander seed powder, mango powder, chilly powder, chat masala, salt and fry them for about 3-4 mins in medium flame.
Preheat the oven to 350-400 degrees F.
Take 2 sheets, wipe it once using tissue paper and cut each sheet into 2 parts as shown in the picture below.
Take little amount of prepared masala and place it over the sheet as shown in the picture below.
Fold the pastry sheet into rectangle shape and press all the sides as shown in the picture below. Keep it in a freezer for about 3-4 mins.
Put one aluminum foil over the oven tray and place this puffs on the aluminium foil as shown in the picture below.
Place this puffs in a oven and cook them at 350-400 degree F temperature for about 10-15 mins. Turn the puffs and cook other side as well for about 10-15 mins.
Take it outside from the oven and alow them to cool for about 5-10 mins. Serve hot along with tomato ketchup. The above mentioned ingredients will serve 4-5 vegetable puffs.