CHINESE POCKET

 





INGREDIENTS:
For Filling: 
1 medium sized finely chopped onion
1 medium sized finely chopped carrot
 1 medium sized finely chopped capsicum
1/3 cup boiled corn



3-4 boiled and mashed potato
2-3 tbsp pizza sauce
2-3 tbsp tomato sauce
1 tsp oregano or mixed herb
1/2 cup grated cheese
1-2 tbsp schezwan chutney
salt and pepper to taste



For Dough:
2 cups whole wheat flour
1 tsp salt
4 tbsp oil



METHOD: 
For Filling: 
In a pan, heat some oil, add onion till translucent. Don't turn it brown.

Add chopped carrot. Cover and cook it for 2-3 minutes.

Add chopped capsicum and boiled corn.

Add boiled and mashed potatoes.

Add salt and pepper according to your kids taste.

Add tomato sauce, pizza sauce and some schezwan chutney. Mix well adding oregano.

Add cheese, turn off the flame. Keep the filling aside.


For Dough:
Mix together 2 cups whole wheat flour, salt and oil.

Crumble the atta using fingertips to get breadcrumb like texture.

Make tight dough using little water at a time.

Cover and keep it aside for 15 minutes.

Divide the dough into 2 equal parts.

Roll the dough little thin. At the same time not too thin.

Using cookie cutter or small bowl cut in round shape as shown in video.

Place the filling and cover with other round dough sealing it with the help of water as shown in video.

Using fork press it from all the ends.

Deep in medium hot oil.

Serve in breakfast or pack in kids school lunch box.