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.