Prepare the Puff Pastry Dough

• Knead all-purpose flour, melted ghee, and salt with water, a little at a time until you get a soft pliable dough. Cover and set aside.

Preparing the vegetable filling for the puff pastry

• Heat a tablespoon of oil or ghee in a skillet over medium heat. Add the chopped onion, green chillies, ginger and garlic, sautéing until they become translucent and fragrant.
• Add coarsely ground green peas and potato to the skillet, along with your chosen herbs and spices. Stir-fry for a few minutes until they are slightly cooked but still retain some crunch.
• Season the filling with salt, turmeric, amchur powder, black salt and garam masala powder and remove it from the heat. Allow the filling to cool completely before proceeding to the next step.

Assembling the puff pastry

• Divide the puff pastry dough into 3 equal portions. Roll out each portion into an 11-inch disc.
• Apply a paste made with cornflour and melted ghee over each disc and then roll into a log. Cut the log into 1-inch pieces.
• Take one piece of the dough and roll it into a small disc of even thickness and place a spoonful of the filling on it.
• Brush the edges with a little water, fold the disc and press it firmly to seal. Prepare all the puff pastries and keep them ready for frying.

Frying the Puff Pastry