Make a dough with refined flour, maize flour, salt and water, and keep aside for 20-30 min.

Heat oil in a pan, add chopped onions, cook it for a while, then ass corn, chopped bell pepper, small cubes of potato, tomato puree and season it and keep aside

Divide dough in to 14-15 portions, or as desired, roll them out in chapatis, add about 2 tbsp of filling on one side, leaving the edges, moist the edges with water and fold the empanadas into semi-circles and press well to form a good seal, press the edges with a fork.

Heat oil in kadhai and deep fry the empanadas till golden brown, drain out the oil on a kitchen towel. Serve with salsa.