Beetroot & Cucumber puffs

Ingredients:
Cucumber - 1 (cut into tiny pieces)
Beetroot  -  1
Carrot - 1
Peas  - 1/2 cup
Onion - 1 (cut into small pieces)
Garam Masala - 1/4 tsp
Chaat Masala - 1/4 tsp
Aam chur - 1/4 tsp
Salt - to taste
Chilli powder - to taste
Ginger Garlic paste - 1/4 tsp
Puff Pastry Sheets
Oil - 1 Tbl.
Cumin Seeds - 1/4 tsp

Method:

Filling:
1) Boilf beetroot and carrot and cut into small pieces.
2) Heat oil in a kadai & add the cumin seeds.
3) Add onions and ginger-garlic paste and fry till onions turn translucent.
4) Add all the spice powders and fry for a minute.
5) Add the cucumber pieces and fry for 2 min. (Do not worry the cucumber will not give out any water.)
6) To this add the beetroot, carrot  and peas and fry till all the moisture dries up.
7) Keep it in fridge for a few hours, to allow all the flavors to marinate.

Puffs:
1) Thaw the puff pastry for about an hour.
2) Cut into rectangles of desired size.
3) Spoon the filling on one half of the rectangle.
4) Fold the other half on-to the filling and seal the sides.
5) If they refuse to stick, wet your hand with a few drops of water and try again.
6) Place the uncooked puffs in the fridge for about 20 minutes.
7) Bake at 400 degrees for about 10-15 minutes or until globen brown.