To prepare puff pastry dough, add maida,oil and salt in a bowl, mix well and knead medium soft dough,cover for 10minutes with cloth.
Then take butter and divide into 4 equal portion, take one portion , whisk with fork till creamy, take dough ,sprinkle dry flour on surface and roll rectangle sheet,not too thick nor too thin.
Apply one portion of butter equally on sheet, sprinkle some flour, fold two edges in middle ,again sprinkle flour and again fold, wrap cling film and keep it refrigerate for20 minutes.
Then takeout sheet, roll it again, apply second portion of butter and again sprinkle flour, and fold as above done. Then wrap and refrigerate for 20 minutes.Repeat the same procedure 2 more time.
When puff pastry is in refrigerator for last 20 more minutes,we prepare filling.For filling, heat butter in a pan, saute chopped ginger, garlic, when sauted add chopped onion and cook till turns translucent.
Add chopped capsicum,carrot and cabbage,saute for few seconds,add sauces, black pepper powder and if needed then add salt.
Cook till mixes well then add boiled and mashed potatoes. Cook well till all combined. When done switch off the flame and keep it cool.
Now take out puff pastry sheet from fridge, unwrap cling film, and sprinkle some flour and roll medium thickend sheet, cut into6 equal rectangle sheets.
Meanwhile take cooker, arrange salt at bottom, pur wire stand on it, and cover for10 minutes to get heated,now Take one sheet and fill with prepared filling in it, just stick middle part and rest of the part as it is.
Arrange puffs in greased tin, cover with lid without whistle and ring and bake for 25 to 30 minutes, when baked take out from tin, serve with ketchup.
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