Vegetable Puffs - cooking recipe

Ingredients

2 cups mixed vegetables, cut into small pieces (potatoes, carrots, beans and peas)
2 teaspoons chili powder
1 tablespoon garam masala powder
2 teaspoons oil
1 teaspoon ginger paste
1 teaspoon mustard seeds
1 teaspoon lemon juice
salt
1 (17 1/3 ounce) packet puff pastry
1 bunch coriander leaves

Preparation

Keep the pastry sheet at room temperature for 30 minutes.
Heat oil in a pan.
Add mustard seeds and ginger paste and fry.
Add all the vegetables and fry.
Add the masala powder.
Cook without adding water.
Add salt and lemon juice once the vegetables are done.
Add corriander leaves.
Slightly roll the pastry sheet.
Cut it into the desired size rectangles.
Keep the mixture in the middle.
Seal the front with a little water.
Bake at 350 degrees Fahrenhit until the outer layer is golden brown.
Serve hot!