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.
