Crispy Vegetable Patties

Ingredients
3 cups maida/refined flour, 1 tsp salt, 2 cups unsalted butter, 1 cup iced water, 1 kg mixed vegetables-chopped fine, and cooked, 1 cup onion-chopped fine, 2 Tbsp butter, 1 tsp salt, 1 Tbsp dhania powder, 1 tsp garam masala, 1 tsp amchoor, 1 tsp chilli powder or to taste, 1 tsp pissi kali mirch, egg yolk-mixed with 2 Tbsp milk for brushing or just milk.

How to make
Mix maida, salt and 1 cup butter into a crumbly consistency. Add 1 the water and continue to mix into a crumbly mixture. Add some more water till no dry particles remain.

Cover in plastic wrap and refrigerate for 1 hour or so. Beat the butter into a 6'' square between two sheets of plastic. Roll the dough into a rectangle 12''x 26''.

Place butter in center and fold first one end over, then the other. Press edges to seal and refrigerate for 15 minutes.

Roll dough into a long strip again, fold one third from one end towards center and then the other. Chill. And repeat twice more before using as required.

Heat butter and add onions when butter melts.

Saute till onions are a little soft.  Add vegetables, salt, dhania, garam masala, amchoor, chilli powder and pissi kali mirch and stir-fry till well mixed.

Roll dough 1'' thick, cut into rectangles. Wet edges, place the mixture in one half and fold over. Press to seal. Brush top with egg yolk mixture and bake in a hot oven 425 F-200C for 15 to 20 minutes.

Total Time: 1 hour.