PREPARATION

1. In a mixing bowl add 260 grams all purpose flour, 1/4 teaspoon salt, 1/4 teaspoon vinegar, 60 grams butter, 120 milliliters water and knead into a smooth soft dough. Freeze for 20 minutes.
2. Place the 280 grams butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin and freeze for 20 minutes.
3. Take a dough ball and roll out the dough into a large rectangle about 1/2 inch thick. Place 1/4 of crumbled butter ( in the center and fold the two ends over and freeze for 20 minutes again.
4. Heat 1 1/2 tablespoons in a pan add 1 teaspoon cumin, 1 teaspoon coriander and stir.
5. Add 1 tablespoons ginger, 1 tablespoon green chili and cook until the onion softens. 
6. Add 30 grams green beans, 80 grams carrots, 50 grams beetroot, 80 grams bell pepper and mix well.
7. Add 1/2 teaspoon turmeric, 40 grams frozen peas, 1/2 teaspoon garam masala, 1/2 teaspoon chaat masala, 40 grams paneer, 1/4 teaspoon black salt, 1/2 teaspoon salt, 200 grams boiled potatoes, 10 grams coriander leaves and mix well again. Cook 3 - 5 minutes.
8. Now roll out the butter dough into a rectangle shape and cut it into a four squares.
9. In a mixing bowl add 1 tablespoon all purpose flour, 2 tablespoons water and mix well.
10. Place a dollop of the cooled potato stuffing in the centre of each one and shape it in a triangle by pinching the sides together to seal them. 
11. Preheat the oven to 440°F/230°C. Bake for 15 - 20 minutes or until golden.
12. Serve.