Carrot Cheese Stuffed Poori Pockets Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine whole wheat flour, salt, and oil. Gradually add water and knead into a smooth dough.
• STEP 2.In a separate bowl, mix grated carrots, grated cheese, chopped coriander leaves, green chili, ginger, and spices.
• STEP 3.Divide the dough into small balls and roll each ball into a small circle. Place a spoonful of the carrot-cheese mixture in the center of each circle.
• STEP 4.Fold the circle in half to form a semi-circle and seal the edges by pressing with your fingers. Repeat with the remaining dough and filling.
• STEP 5.Heat oil in a deep pan for frying. Carefully drop the stuffed pockets into the hot oil and fry until golden and crispy.
• STEP 6.Remove the pockets from the oil and drain on a paper towel to remove excess oil. Serve hot with chutney or ketchup.

Cooking Tips

• Make sure the dough is smooth and pliable for easy rolling and sealing.
• Adjust the spice level according to your preference by adding more or less green chili.
• You can add other vegetables like peas or corn to the filling for added flavor and texture.
• Serve the stuffed poori pockets immediately after frying for the best taste and texture.

Storage and Serving

• These stuffed poori pockets are best enjoyed fresh and hot.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the pockets in a preheated oven at 350°F (180°C) for a few minutes until heated through.
• Serve the reheated pockets with chutney or ketchup.