Potato puff pastry

In a mixing bowl sieve all purpose flour and 1/4 tsp salt. Add white vinegar or lime juice and mix well.

Add 60 grams of unsalted butter and mash with your hand. Mix all the ingredients by rubbing between your palms.

Now add cold water, little at a time to make medium dough. Sprinkle some all purpose flour on working surface and knead dough for 7 minutes without adding water.

Transfer the dough in plastic or clingwrap and refrigerate it for about 20 minutes.

Take 2 sticks of unsalted butter (approximately 200 grams and make sure butter is cold but not at room temperature) preferably on a cling wrap and roll it with rolling pin and make a rectangular sheet (approx 12 inch wide & 14 inch long) Refrigerate it for 20 minutes.

Take out dough from refrigerator. Lightly dust working surface with all purpose flour and roll dough into a sheet. Place butter sheet in the centre of the dough sheet and remove cling warp. Cover the butter sheet with dough by folding the dough sheet from all the sides on top of the butter sheet.

Try to roll as even as possible. Now brush off extra flour from the sheet using a brush. Fold the sheet from left to the center and again fold the sheet from right to the center overlapping each other (brush off extra flour).

Cover it with cling wrap, place it in a tray and refrigerate it for 20 minutes. Then repeat above step.

Fold the sheet from left to the center and again fold the sheet from right to the center overlapping each other. Cover it with cling wrap and refrigerate it for 20 minutes. Repeat this step 3 more times.

Prepare stuffing: Heat pan on medium heat and add oil.

In hot oil add cumin seeds, crushed coriander seeds, chopped ginger and green chilies. Saute for 30 seconds and add chopped onion.

Again saute everything until onion turns translucent. Add turmeric powder, garam masala, chaat masala and mix well. Add small cubes of paneer and mix everything well. Add 1/4 tsp of black salt and few pinches of regular salt as per taste. Stir for 30 seconds and add boiled potatoes. Crush boiled potatoes to small chunks and mix well. Turn off the heat and add chopped cilantro leaves. Mix everything well and stuffing is ready.

Using knife/pizza cutter, you should be able to cut nine equal pieces from the sheet.

Now take one of the nine pieces and Put 1 tbsp filling in the center. Lift top right corner and join it with left bottom corner. Seal it completely by pinching the edges together.

Take out a baking tray and put ready to bake puffs onto the tray. Bake it at 450F/230C for first 6 minutes. Then, bake it at 350F/175C for 14 minutes.