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.