Kohlrabi Puffs

Sieve the flour in a broad bowl and add the baking powder, oil and salt.

Mix it well. Pour in a little water and knead the flour to make tight dough. Then cover with a wet muslin cloth and keep it aside for 15-20 minutes.

To prepare the filling, chop all the veggies properly. Heat the wok with oil and add the ginger-garlic paste, let it brown then add the onion. Saute till the onions are translucent in colour. Add in the kohlrabi and carrot. Fry it for 2-3 minutes on a medium to low flame.

Then add the chopped capsicum, fry it for 1-2 minutes on a medium to low flame. Add 2-3 tbsp of water and cook it on a low flame for 5 more minutes. Add in the Indian spices, red chilli flakes and pepper powder. Mix it well with the veggies.

Add in salt and khoya. Cook for 1 minute on a medium flame. (Don't overcook the filling.)

Transfer the filling into another bowl and cool it at room temperature. Add the lemon juice and crushed cashews into the filling and mix it well.

Divide the dough into 12 equal portions. Take one portion of the dough and roll it like a thick chapatti. Then cut the chapatti into two evenly rectangular pieces .

Put 2 tablespoon of filling on one of the rectangular pieces and cover it with the other one. Seal it from all the sides using some water and press it with a fork. Cut out the odd portions to make it look good.

Heat the wok with oil and deep fry it on a low flame till t's golden and crisp from both the sides. Drain it on a tissue paper to absorb the extra oil.

Repeat the same process with the rest of the dough. Delicious kohlrabi puff is ready to be served.

Serve it hot with tomato sauce.