Veggie Pockets

# of servings:  4
Preparation Time:  15 mins	Cook Time:  30 mins

This unique dish can pass for an entree, snack, appetizer, or kid-friendly sandwich! Any leftover cooked dry sabzi can be given a new twist with this and it will become a family favorite, instantly. Children enjoy the making process because they find it fun and exciting.

Ingredients:

• Uncooked Chapati - 10-12
• Any cooked dry sabzi or spiced vegetables of choice - 2 cups
• Mozzarella cheese - 1 cup
• Ketchup - 1 tbsp
• Oil or Mayonnaise - 1 tbsp
• Water - 1 tbsp

Method:

• Make slits in the uncooked chapati like drawing the radius of the circle
• Smear water on one side of the chapati, along the edges and the slit line
• Place a tbsp of cooked dry sabzi on one-third of the chapati
• Spread ketchup on the next third of the chapati
• Place some cheese on the last third of the chapati
• Fold the fillings over each other as shown in the pictures below 
• Seal the edges firmly to keep all the stuffing inside
• Apply a tsp of oil or some mayonnaise on both sides of the veggie pockets
• Air fry/bake them at 400° F (205° C) for approximately 15 minutes on each side (or until golden brown) 
• Serve hot with sauce, ketchup, or any chutneys. 

Tips and Tricks:

• Dry sabzis without gravy work better so the outside can become crunchy
• The stuffings can be layered on one half of the chapati and folded over like an empanada  
• Mayonnaise makes the outer shell crispy due to the egg in it

Pictures: 

Final Outcome: