now place this pan in a pressure cooker. before placing the pan in pressure cooker, add 1.5 cups water in the cooker. pressure cook for 3 to 4 whistles or 8 to 9 minutes or till the veggies are steamed well.
when the pressure settles down, open the lid and check if the veggies are cooked well or not. you can also steam or cook the veggies in a pot or pan or a steamer. strain the veggies and keep aside.
mix the spices and salt very well with the rest of the veggies. mix again and then switch off the flame. check the taste and add more red chili powder or garam masala powder if required.
lastly add 2 tablespoons chopped coriander leaves. mix well and keep the veg stuffing aside till it cools down at room temperature.
now slice in rectangles. for a neater finish you can trim the edges if you want. place 2 to 3 tablespoons of the stuffing in center. brush the edges with water. then join and lightly press the edges of each puff. don't press too much as we want the layers in them.
if you want you can even press lightly with a fork to give some design. some milk can also be brushed on the puffs to get a golden color.
now place the veg puffs in the preheated oven in the center rack with both the top and bottom heating elements on.
bake for 30 to 40 minutes at 250 degrees celsius. in my oven it took 40 minutes. the crust should become golden. since oven temperatures vary, keep a check while baking.
wait for 2 to 3 minutes and with a spatula lift them and place on wired baking tray. serve veg puffs warm or at room temperature with green chutney or tomato ketchup.