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Whole Wheat Vegetable Pockets | veg pockets recipe

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Whole Wheat Vegetable Pockets | veg pockets recipe 

These whole wheat mixed vegetable pockets are a slightly different version of mixed vegetable parathas. They are great to pack for lunch box. We have shaped them differently and so given the name of pockets. If you wish, you may also make them into parathas. We have placed tomato slices over the stuffing, you may also add grated cheese or paneer.

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Tips & Suggestions for making Mixed Vegetable Pockets

  • The stuffing that we have prepared is quite healthy and is a mix of carrots, capsicum, peas and corn. But you can add any of your preferred vegetables and can make this even more healthy and colourful.
  • For conveniently packing them into lunch box, you can cut the pockets into 2 parts. If you prefer, you can even make smaller pockets.
  • The shape and size of the pockets can be varied based on your preference.

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Also try out our Paratha Recipes like –

Onion Paratha
Palak Paratha
Stuffed Moong Dal Paratha
Methi Thepla
Leftover Dal Paratha
Pudina Puri

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Whole Wheat Vegetable Pockets

Author Name : Drashti Dholakia & Bela Dholakia
These whole wheat mixed vegetable pockets are a slightly different version of mixed vegetable parathas. They are great to pack for lunch box.

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 Pockets
Calories 175 kcal

Ingredients (1 cup = 240 ml) 

US Customary - Metric

For the dough

  • 1 cup whole wheat flour/gehun ka atta
  • 1.5 teaspoon oil + ¼ teaspoon more for kneading
  • ¼ teaspoon salt OR to taste
  • water for kneading dough

For the stuffing

  • 1 medium sized carrot roughly chopped
  • 1 medium sized capsicum roughly chopped
  • 1/3 cup corn kernels boiled
  • 1/3 cup peas boiled
  • 2 teaspoon oil
  • ½ tsp cumin seeds/jeera
  • ¼ teaspoon asafoetida/hing
  • ½ - 1 green chili cut into 2 pieces/finely chopped
  • ½ teaspoon coriander powder/dhaniya powder
  • ½ teaspoon jeera/cumin powder
  • ½ teaspoon garam masala
  • ½ teaspoon chaat masala
  • ½ teaspoon amchur
  • salt to taste
  • 1 tablespoon besan/chickpea flour

Other Ingredients

  • tomato slices
  • oil/butter for cooking pockets
  • water for kneading dough

Instructions
 

For the dough

  • In a wide bowl, add wheat flour, salt, oil, needed water and prepare a soft and smooth dough. Cover and keep it aside for 15-20 minutes. Dough should not be too hard.

For the Stuffing

  • In a chopper/mixer jar, take chopped carrots, capsicum and boiled peas and corn. Crush them.
  • Heat oil in a non-stick pan and add cumin seeds.
  • Once it splutters, add hing, green chilli and crushed vegetables. Mix well and saute for 3-4 minutes on medium flame .
  • Now add all spice powders - coriander powder, cumin powder, garam masala, chaat masala, amchur and salt and saute for 1-2 minutes till everything gets blended well.
  • Add 1 tablespoon besan and saute for 2-3 minutes. You will notice that mixture will start forming a lump.
  • Remove from flame and allow to cool.

Making Pockets

  • Before starting to make pockets, knead the dough well till it becomes smooth and soft.
  • Divide the dough and stuffing into equal parts. Make balls out of the dough. This will make 4 pockets.
  • Dust a little flour and roll out the dough into a big circle.
  • Keep stuffing on one side and spread. Leave around ½ -1 cm space on the edges. Arrange tomato slices on it and fold the circle into half-moon shape. Press it down gently and seal the edges with a fork.
  • Heat a tawa/non stick pan and place the pocket.
  • Once it is slightly cooked, flip it and apply oil/butter. Again flip and gently press.
  • Apply oil/butter on the side facing up and flip. Press gently.
  • Cook till golden brown spots appears on both sides.
  • Repeat the same steps to make more pockets.
  • Serve hot with curd or chutney or pickles.

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Nutrition

Calories: 175kcalCarbohydrates: 30gProtein: 6gFat: 5gSaturated Fat: 1gSodium: 95mgPotassium: 222mgFiber: 5gSugar: 3gVitamin A: 2640IUVitamin C: 8mgCalcium: 18mgIron: 1mg
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Reader Interactions

Comments

  6. That’s how I make stuffed paratha pockets but I use precooked roti and grill them. These veg pockets make a filling and tasty breakfast.

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  11. I can go on eating these pockets. Just thinking of what other vegetables or chicken or paneer I can stuff into it. Very neat finishing. My elder daughter will love this for sure. Thank you.

    Reply

  15. This recipe sounds great nad perfect for lunch boxes. I am sure no kid will be able to resist these as they look delicious.A great way to hide veggies into their diet.

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  18. Excellent way to make fussy tiny eaters consume their dose of veggies. Not only kids, adults would love these as breakfast or evening snack option instead of going for the heavy pizzas or deep fried stuff which usually have the APF instead of whole wheat.

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  20. LOVE the idea of stuffing roti with that delicious mixed vegetable mixture. Making them into pockets makes them perfect to pack for kids lunchbox.

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  23. These paratha or pockets looking very inviting. very filling plus a clever way to feed vegetables to kids. I like this for travel food as well.

    Reply

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