Vegetable Puffs

INGREDIENTS:

Puff Pastry sheets- 1 box- Pepperidge Farms brand
Potatoes- 2 big, boiled well

Frozen carrot peas- 1/2 cup
Onion- 1/2 small,Diced into small cubes
Green chillies- 4 nos, cut into small pieces
Ginger Garlic Paste- 1 tbsp
Cumin Seeds- 1 tbsp
Turmeric Powder, Coriander seed powder, Chilli powder,Fennel seed powder, Garam Masala- To taste
Chat Masala- Optional, 1/2 tsp
Lemon Juice- 1/2 Lemon
Cilantro- To Garnish
Milk- 2 tbsp for rubbing over the pastry sheet for shine and crispiness.
Salt- To taste

PROCEDURE:

1. Boil potatoes in pressure cooker until well done. Once the pressure is off, remove the peel and mash well.
2. In a pan with little oil, add cumin seeds, onions, ginger garlic paste, green chillies and saute well till raw smell is gone.
3. Add the frozen or boiled carrots and peas and mix well.
4. Now add all the masala powders, salt  and mix.
5. Add the mashed potatoes and stir till well done.
6. Turn off stove.Add the lemon juice and cilantro and mix one more time.
7. Now after the puff pastry sheets are thawed, spread the sheet in a cutting board and smother with milk using a pastry brush.
8. In the middle of the sheet, uniformly spread the potato masala.
9. Now cover the potato masala with the puff pastry sheet from below and spread the milk using the brush.
10. Then take the puff pastry sheet from the top portion and cover. Now brush the sheet with milk again.
11. Cut the sheet into four pieces and place them in a cookie sheet tray.
12. In a preheated oven with temperature of 400 degree Fahrenheit, place the cookie tray and bake for 20-25 minutes until the puffs are golden brown in color.
13. Serve with ketchup.