Heat 2 tbsp of cooking oil in a frying pan and put 1 tbsp of finely chopped ginger, garlic, and green chilies in it. Sauté them for a minute on a high flame. Now, add ½ cup of onion (1 medium-sized onion, finely chopped) and sauté it for a minute as well.

Then, add ½ cup of carrots, capsicum and beans, all finely chopped, and fry them on a high flame for about a minute or two. When done, add 2 tbsp of sweet corn and mix nicely.

Now, add ½ tsp of black pepper powder, 1 tsp of garam masala powder, salt to taste, and 1 piece of potato (medium size, boiled, mashed) to it and mix everything nicely.

Now, switch off the gas stove, add ¼ cup of finely chopped fresh coriander leaves, and mix nicely with the stuffing. Let it cool down completely.

While the stuffing cools down, make the dough for the pockets. Take 300 grams of refined wheat flour (maida) in a mixing bowl and add 3 tbsp cooking oil, salt to taste, and ¼ tsp carom seeds (ajwain) in it. Mix them nicely until the maida sticks together and forms like a ball when pressed by hand, as shown in the image below.

Now, add water gradually as required to make a soft dough. Cover and keep it aside for 15 minutes to set properly.

Now, add a cup of grated processed cheese to the stuffing and mix it nicely.

Now, in a separate bowl, take 2 tbsp of refined wheat flour, a pinch of salt, and add water as required to make a thick slurry.

Now, to make the pockets, take a small portion of the dough, make small ball and roll it like a thin puri, and apply the slurry on its edges.

Put a spoonful of the stuffing in the middle.

Now, fold one side, then another, and then the two ends to complete the pocket.

Repeat steps 9 to 11 to make all the pockets and keep them on a plate aside.

Now, heat an adequate amount of cooking oil in a kadai on a low to medium flame to deep fry the cheese pockets. When the oil is hot, put the pockets one by one carefully from one side of the kadai and turn the flame to low.

Let it fry on one side nicely for 3 to 4 minutes and then flip them one by one. Let them cook for another couple of minutes on a low flame until they turn golden brown in color. Remove when done and put them on a plate tissue paper to absorb the excess oil. Fry all the pockets in the same way.

Your tasty and crispy cheese pockets are now ready to serve. Transfer them on a plate and serve them with tomato ketchup.