Vegetable Puffs For the dough: 2 1/2 cups of Maida (All-purpose Flour) 4 tablespoons of Vanaspathy(Dalda) (or) Margarine Salt Water For the Masala Filling: Onions (finely chopped) 4 Medium Sized Potatoes 3 tablespoons of Peas 6 Beans 1 Carrot 1/2 teaspoon-Cumin seeds 1/4 teaspoon-Turmeric powder 1/2 teaspoon-Red chili powder 1/2 teaspoon-Garam masala powder Salt 1-Lemon 1-sprig Cilantro (chopped) Oil Grind into a Paste: Garlic-2 flakes Ginger-1/2 inch Green chilies-2 Dough: Sieve Maida & salt. Add cold water & knead to a smooth dough. Cover the dough with a wet cloth and keep it aside for 30 minutes. Keep some maida for dusting. To Prepare the Stuffing: Cook the potatoes, peas, beans & carrot. Mash the potatoes coarsely. Heat oil in a pan & add cumin seeds and ground ginger, garlic & chili paste. Fry for few minutes. Add chopped onions and fry until, brown. Then put the boiled vegetables, turmeric powder, red chili powder, garam masala powder & salt. Mix well and fry until done. Then squeeze lime juice & put cilantro. Remove 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 2/3rd of the rectangle leaving 1/2 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. Seal the edges with water. Refrigerate for 30 minutes. Pre heat the oven at 300 C. 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 golden brown. Serve hot.