Puff pastry sheet - 1 thawed

Oil - 2 tbsp

Garlic - 2 minced

Jicama - 1/4 cup diced

eggplant - 1/4 cup diced

Onion - 1/2 cup finely chopped

Carrot - 1/4 cup finely cut

Jalapeno pepper - 1 minced 

Paneer or tofu - 1/4 cup cut into very small pieces 

Chat masala - 1/2 tsp

Turmeric - 1/4 tsp 

Salt to taste 

Heat oil in a pan and saute the garlic and onions. Add all the vegetables and stir fry for a few minutes until the eggplant is cooked well. Add the paneer, turmeric and chat masala. Continue to stir fry for a couple of minutes. Add salt and mix well. Set aside to cool. 

Preheat the oven to 375 degrees F.

Roll out the puff pastry with a little flour to make it a bit thinner. Cut the pastry into 3 strips. Cut each strip in half. Place a little of the filling in the middle of each puff pastry piece and fold it over. seal the edges with a little water. Repeat for all the other sheets.

Place the filled puff pastry on a cookie sheet and bake until they are a golden brown. This will take about 20 to 30 minutes depending on the oven.

Serve with a chutney of your choice.