Heat oil and add chopped onion. Sauté until soft and add chopped bell peppers. Sauté for few seconds.

Add salt, cumin powder, turmeric powder, red chili flakes and mix well.

Lastly, add crumbled paneer and fresh coriander.

Cook for a minute or so until there is no moisture in the mixture.

Take off the heat and allow to come to room temperature.

Take thawed puff pastry sheet and place the stuffing.

Shape into a triangle and seal the ends using a little water so that the stuffing remains inside.

Appy whisked egg on each puff pastry triangle and sprinkle nigella seeds and sesame seeds.

Refrigerate for 15-20 minutes. This ensures that the puff pastry turns out very flaky and crunchy, yum!

Bake in a preheated oven at 180°C for 18-20 minutes un=sing both upper and lower rods.

Serve immediately, enjoy!