Masala Veggie Pockets Recipe

About this recipe

Masala Veggie Pockets are a delightful Indian-inspired snack that combines spiced vegetable filling with a crisp, golden pastry shell. Perfect for a united family gathering, these pockets are packed with the vibrant flavors of cumin, coriander, and garam masala, while being light and satisfying. This recipe is vegetarian-friendly and versatile, making it a crowd-pleaser for all ages. Serve them hot with a side of tangy mint chutney or tamarind dip for an authentic Indian snack experience.

Ingredients

• 1 Kg Lokwan Premium Wheat Atta 1 Kg
• 200 g Dahi
• 100 g Salt
• 100 g Baking Powder
• 1 pc (approx. 500 g to 800 g) Cabbage
• 500 g Capsicum Green
• - Green Peas
• 200 g Paneer
• 100 g Jeera
• 50g Everest Garam Masala
• - Coriander Powder
• 20 g Turmeric Powder
• 100 g Hing Khoda
• 100 g Coriander Leaves
• 200 ml Mustard Oil

Instructions

1. 1. In a mixing bowl, combine whole wheat flour, baking powder, salt, and yogurt. Knead the mixture into a soft dough, adding oil for smoothness. Cover and let it rest for 20 minutes.
2. 2. Heat 1 tbsp oil in a pan on medium heat. Add cumin seeds and hing, allowing them to sizzle. Stir in chopped cabbage, capsicum, and boiled peas. Cook for 5-7 minutes until softened.
3. 3. Add garam masala, coriander powder, turmeric powder, and salt to the vegetables. Mix well and cook for another 2 minutes. Turn off the heat and mix in grated paneer and fresh coriander leaves. Let the filling cool completely.
4. 4. Divide the dough into small balls and roll each into a thin circle. Place a spoonful of the cooled filling in the center of each circle. Fold the edges over the filling, sealing them to form a pocket.
5. 5. For frying, heat oil in a deep pan and fry the pockets on medium heat until golden brown. For baking, preheat your oven to 180°C, brush the pockets with oil, and bake for 20-25 minutes or until crisp and golden.
6. 6. Serve hot with mint chutney or tamarind dip for a flavorful snack.