Ingredients:
1 medium onions chopped
1 green chilli chopped
2 medium sized potato chopped
1 cup green beans chopped
3/4 cup carrots chopped
1/2 cup frozen or fresh green peas
1/4 cup cilantro chopped
Pastry Sheets, Pepperidge Farm brand
1 tsp ginger garlic paste
1/2 cup paneer cut into small pieces
2 tbsp Oil
Spices:
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp chilli powder
1 tsp coriander powder
1/2 tsp amchur (dry mango) powder
1/2 tsp cumin powder
Salt to taste
Directions:
1. Leave the pastry sheets out for about 40 minutes until it is thawed.
2. Heat oil in a pan, add cumin seeds and green chillies.
3. Add onions and saute until golden brown.
4. Add potato, green beans, and carrots. Cover and cook until it is partially cooked.
5. Add ginger garlic paste, turmeric, green peas and salt. Cover and cook on a low flame until the vegetables are tender but not overcooked.
6. Add coriander powder, red chilli powder, amchur powder, and cumin powder. Saute it so the spices are mixed properly.
7. Add paneer pieces and cilantro. Mix it well.
8. Now cut the pastry sheets in rectangular shape. Apply milk on all sides of the pastry sheet.
9. Place cooked vegetables in the center and fold it from the sides, press the edges.
9. Preheat over on 400 degrees. Bake the pastries for about 20-25 minutes or until it is golden in color.
10. Remove the pastries from the oven and serve it with tomato ketchup or coriander chutney.
