Step 1

Transfer the puff pastry sheet from the freezer to the refrigerator for 4-5 hours, or overnight, before baking. If you forget, remove it from the freezer and place it on the counter to thaw while you prepare the filling.

Step 2

Heat oil in a skillet on medium-high heat. When hot, add cumin seeds and potato cubes, and stir well. Cover and cook for 2-3 minutes.

Step 3

Now add grated ginger, cubed paneer, peas, corn, ketchup, and spices along with a few tablespoons of water. Stir well. Cover and cook for 5-7 minutes or until all the vegetables cook through.

Step 4

Turn off the heat and stir in chaat masala and chopped cilantro. Keep aside and cool for 20 minutes.

Step 5

Preheat the oven to 400°F and line a baking sheet with parchment paper or aluminum foil. Remove the puff pastry from the refrigerator and unfold it on a flat surface. Let it rest for 2-3 minutes. Meanwhile, prepare the egg wash by whisking together one egg with a tablespoon of water.

Step 6

Using a rolling pin, flatten the puff pastry sheet gently. Cut that in the middle horizontally and then vertically to yield 4 equal squares.

Step 7

Place two tablespoons of the vegetable mixture into the center of each square. Brush the edges with the egg wash.

Step 8

Picking up one corner of the pastry fold over the filling to make a triangle. Press the edges to seal them. Use a fork to crimp the edges.

Step 9

Transfer it to the baking sheet and continue assembling the remaining puffs. Brush the puffs with the egg wash. Sprinkle chopped cilantro and nigella seeds (kalonji).

Step 10

Bake the puffs for 15-18 minutes or until evenly golden brown. When baked, transfer to a serving tray and cool for 5 minutes before serving.