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1: Mix baking powder and salt into the maida. Add the oil and mix using your fingers until the oil is spread evenly. The maida should become crumbly.

2: Add water gradually and knead into stiff dough. Cover with a damp cloth and rest for 30 minutes.

3: For the filling, heat oil in a pan and sauté onion and garlic until translucent.

4: Add all the vegetables and sauté for 3 minutes.

5: Add the tomato ketchup, pizza sauce, salt, pepper, chili flakes, and oregano. Mix well and remove from the heat. Allow it to cool completely.

6: Take a portion of the dough and roll it out thin. Trim the edges to get a square/rectangle.

7: Cut rectangle portions of equal size.

8: Once the filling is completely cooled, add cheese and mix.

9: Place some of the filling on the center of the dough. Use a fork to seal the edges. Trim again with a knife, if needed.

10: Deep-fry on medium-low heat until golden brown and puffed.