Heat a pan with a tsp of oil and add onions, garlic, ginger and fry for 1-2 minutes.
Add the chopped capsicum and saute for a minute
Add the boiled corn, chickpeas and add the chilli powder, turmeric powder, coriander powder, cumin powder and garam masala powder.
Mix well and saute in low flame till all the masala blends well with with the corn and capsicum masala. Lastly add the salt, coriander leaves, methi leaves, mix well and cool down.
Pre heat the oven to 220 Deg C.
Allow the pastry sheet to soften slightly, then unwrap , cut into desired sizes. I cut them to rectangular sizes.
Spoon the vegetable mix along one of the sides of the pastry, fold and cover the stuffing.
Line a baking tray with aluminium foil and grease it with oil and arrange the puffs. Brush the puffs with oil/butter/beaten egg. sprinkle some sesame seeds.
Bake for 15-20 mins, until golden brown in colour.
Brush again with oil or butter if desired.
Recipe by Relish The Bite at https://www.relishthebite.com/chickpeas-corn-capsicum-puff/