First prepare puff pastry sheet and refrigerate till use. Always keep the sheet in freezer if storing for more than 2 days. I have not reproduced the recipe here. I exactly followed this recipe. Here is a collage of makin puff pastry sheet.

Now to make the filling, boil, peel and mash the potatoes. Heat a pan with 1 tablespoon oil. Temper with cumin seeds. Add crushed ginger and green chilies. Add chopped onions and saute well.

Add chopped carrots and boiled green peas. Saute well, cover and cook for 10 minutes.

Add mashed potatoes, salt, coriander powder, garam masala and mix well. Cook for 5 more minutes. Add cilantro leaves, lemon juice and mix well. Allow to cool for 15 minutes.

Now take the refrigerated puff pastry dough. Sprinkle some flour and roll into a thin sheet.

Cut as shown in picture.

Apply water over the edges and brush with a basting brush.

Keep 1 1/2 teaspoon filling on each square.

Bring the edges together and make a square or triangle puff. Seal the edges well. Arrange these puffs on a well greased baking tray. refrigerate for 15 minutes. Preheat oven to 220C

Before baking give a milk wash to shaped puffs. Bake in the hot oven for 12-15 minutes. The top will turn crispy, golden and flaky. Serve veg puff hot.