Vegetable pockets are made with a spicy vegetable stuffing inside a semolina sheet. These are then fried to a golden on both sides. You can learn how to make vegetable pockets at home very easily by following my recipe.
KEY TAKEAWAYS
- Vegetable pockets are a very healthy and tasty snack item, favored especially by kids.
- Serve them hot with tomato ketchup or green chutney.
- Vegetable pockets taste slightly creamy, spicy, and earthy.
- Other similar recipes are vegetable cutlets, paneer pockets, spring rolls, bread rolls, and veg patties.
The Ingredients:
To make the vegetable stuffing:
- 2 tbsp cabbage (finely chopped)
- 1 tbsp beetroot (finely chopped)
- 1 tbsp capsicum (finely chopped)
- 1 tbsp coriander leaves (finely chopped)
- 1 tbsp onion (finely chopped)
- Salt to taste
- 1 tsp pizza seasoning or oregano
- ¼ cup cheese (grated)
- ¼ tsp cumin powder (roasted)
- ½ tsp chili flakes
- ½ tsp chaat masala powder
- ¼ tsp garam masala powder
To make the sheet for the vegetable pockets:
- 1 cup semolina (sooji)
- 4 tsp Dahi
- 1 cup water
- Salt to taste
I came across this recipe during a free health check-up camp set up some time back in our locality. There, a dietitian gave a short talk about gut-friendly foods and casually mentioned this one. I asked more about it, and she gave me the exact steps.
I tried it later that week. My husband appreciated the lightness, and my sons surprisingly enjoyed it too. Now, this is our detox Sunday dish. That event reminded me that caring for our family’s health doesn’t mean giving up taste—it means discovering the perfect balance, often one advice-filled bite at a time.
How to Make Vegetable Pockets? (Step by Step Guide with Images)
Step 1: Take 1 cup of semolina (sooji) and 4 tsp of Dahi in a blending jar. Also, add ½ cup of water to it and blend them all well. Let it rest for 10 minutes, and then blend it again for a couple of times while adding the rest of the water every time to achieve a thick, smooth, and fine paste.
Step 2: Transfer it to a mixing bowl. Add salt to taste and mix well. Check the consistency.
Step 3: Now, pour a portion of the sooji batter on one side of a non-stick pan. Tilt the pan on all sides to spread the batter evenly on the entire surface of the frying pan.
Step 4: Now, switch on the gas stove and fry it to make a thin sooji sheet. When the top surface becomes dry, remove it from the frying pan carefully from one side.
Step 5: Repeat the steps to make all the sheets and keep them on a plate aside.
Step 6: Now, finely chop 2 tbsp of cabbage, 1 tbsp of beetroot, 1 tbsp of capsicum, 1 tbsp of coriander leaves, and 1 tbsp of onion.
Step 7: Put all the chopped vegetables in a mixing bowl and add salt to taste, 1 tsp of pizza seasoning or oregano, ¼ cup of cheese (grated), ¼ tsp of cumin powder (roasted), ½ tsp of chili flakes, ½ tsp of chaat masala powder, and ¼ tsp of garam masala powder to it. Mix everything nicely and keep the bowl aside.
Step 8: Now, take one sooji sheet and place some of the stuffing in the middle.
Step 9: Then, fold the sides and complete shaping the vegetable pocket. Repeat the steps to make all the vegetable pockets and keep them aside.
Step 10: Now, grease a grilling pan or a tawa and heat it on a medium flame. Place the vegetable pockets on it with the folded side facing down. Let it cook for a few minutes. Then flip and cook it till the other side turns golden too. Remove them when done.
Step 11: Your tasty and healthy vegetable pockets are done. Plate them and serve hot with green chutney.
Recipe Card
Vegetable Pockets
Ingredients
To make the vegetable stuffing:
- 2 tbsp cabbage finely chopped
- 1 tbsp beetroot finely chopped
- 1 tbsp capsicum finely chopped
- 1 tbsp coriander leaves finely chopped
- 1 tbsp onion finely chopped
- Salt to taste
- 1 tsp pizza seasoning or oregano
- ¼ cup cheese grated
- ¼ tsp cumin powder roasted
- ½ tsp chili flakes
- ½ tsp chaat masala powder
- ¼ tsp garam masala powder
To make the sheet for the vegetable pockets:
- 1 cup semolina sooji
- 4 tsp Dahi
- 1 cup water
- Salt to taste
Instructions
- Take 1 cup of semolina (sooji) and 4 tsp of Dahi in a blending jar. Also, add ½ cup of water to it and blend them all well. Let it rest for 10 minutes and then blend it again for a couple of times while adding the rest of the water every time to achieve a thick, smooth and fine paste.
- Transfer it to a mixing bowl. Add salt to taste and mix well. Check the consistency.
- Now, pour a portion of the sooji batter on one side of a non-stick pan. Tilt the pan on all sides to spread the batter evenly on the entire surface of the frying pan.
- Now, switch on the gas stove and fry it to make a thin sooji sheet. When the top surface becomes dry, remove it from the frying pan carefully from one side.
- Repeat the steps to make all the sheets and keep them on a plate aside.
- Now, finely chop 2 tbsp of cabbage, 1 tbsp of beetroot, 1 tbsp of capsicum, 1 tbsp of coriander leaves, and 1 tbsp onion.
- Put all the chopped vegetables in a mixing bowl and add salt to taste, 1 tsp of pizza seasoning or oregano, ¼ cup of cheese (grated), ¼ tsp of cumin powder (roasted), ½ tsp of chili flakes, ½ tsp of chaat masala powder, and ¼ tsp of garam masala powder to it. Mix everything nicely and keep the bowl aside.
- Now, take one sooji sheet and place some of the stuffing in the middle.
- Then, fold the sides and complete shaping the vegetable pocket. Repeat the steps to make all the vegetable pockets and keep them aside.
- Now, grease a grilling pan or a tawa and heat it on a medium flame. Place the vegetable pockets on it with the folded side facing down. Let it cook for a few minutes. Then flip and cook it till the other side turns golden too. Remove them when done.
- Your tasty and healthy vegetable pockets are done. Plate them and serve hot with green chutney.
