Ingredients:

For the gluten-free puff pastry:

1 1/2 cups gluten-free all-purpose flour
1/2 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cubed
Ice-cold water (about 1/4 to 1/2 cup)
For the vegetable filling:

2 tablespoons oil
1 small onion, finely chopped
1 medium carrot, finely chopped
1 medium potato, finely chopped
1/2 cup green peas (fresh or frozen)
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon garam masala (Indian spice blend)
1 teaspoon red chili powder (adjust to your spice preference)
Salt to taste
2 tablespoons chopped cilantro (coriander leaves)
1 tablespoon lemon juice

Instructions:

For the gluten-free puff pastry:

In a mixing bowl, combine the gluten-free all-purpose flour and salt. Add the cold cubed butter.

Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.

Gradually add ice-cold water, a few tablespoons at a time, and mix the dough until it comes together. Be careful not to overwork the dough; it should be just moist enough to hold its shape.

Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to an hour.

For the vegetable filling:

Heat oil in a skillet or pan over medium heat. Add the cumin seeds and let them splutter.

Add the chopped onions and sauté until they become translucent.

Add the chopped carrots, potatoes, and green peas. Mix well.

Stir in the turmeric powder, garam masala, red chili powder, and salt. Mix all the spices with the vegetables.

Cover the pan and let the vegetables cook on low to medium heat until they become tender. Stir occasionally to prevent sticking.

Once the vegetables are cooked, add the chopped cilantro and lemon juice. Mix well and turn off the heat.

Assembling the Veg Puffs:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Take the chilled puff pastry dough out of the refrigerator and roll it into a thin sheet on a floured surface. Cut the rolled dough into square or rectangular shapes.

Place a spoonful of the vegetable filling on one half of each pastry square.

Fold the other half of the pastry over the filling to create a triangle shape. Seal the edges by pressing them with a fork.

Place the filled puff pastries on the prepared baking sheet.

Bake the Indian Veg Puffs in the preheated oven for about 20-25 minutes or until they turn golden brown and crispy.

Remove the veg puffs from the oven and let them cool slightly before serving.

Enjoy your gluten-free Indian Veg Puffs as a delightful and savoury snack or appetizer