Peas and cheese pockets

This is my version of puffs. Minus loads of butter 😅

Ingredients
For cover
• Aata (Whole wheat flour) – 1 cup
• Rawa (Semolina) – 1/2 cup
• Oil – 1/4 cup + 1 tbsp
• Salt – To taste
• Lukewarm water – 1/2 cup (+1 tbsp if required)
For stuffing
• Oil – 1 tbsp
• Peas – 2 cup
• Green chillies – 2
• Ginger – 1 inch
• Cumin seeds – 1/2 tsp + 1/2 tsp
• Asafoetida (Heeng) – 2 pinch
• Turmeric powder – 1/4 tsp
• Red chilli powder – 1 tsp
• Coriander powder – 1.5 tsp
• Chaat masala – 1/2 tsp
• Garam masala – 1/2 tsp
• Salt – To taste
• Fresh coriander leaves
• Amul cheese cubes (Grated) – 3
For paste
• Maida (All purpose flour) – 2 tbsp
• Water – 1.5 tbsp

For the cover
1. Seive together aata, rawa and salt. Add oil and mix well. Mix until the oil is incorporated well into the flour

2. Add the warm water gradually (1/8 cup at once) and knead into a soft dough. Add 1 tbsp oil and knead for another minute

3. Cover the dough with a damp cloth and let it rest for 30 minutes

For the stuffing
1. Put the peas, green chillies, ginger and 1/2 tsp cumin seeds in a blender. Coarsely grind for a few seconds (7-8 times incher should do)

2. Heat oil in a kadhai. Add heeng, 1/2 tsp cumin seeds and let them crackle. Add the peas mixture and mix well. Add the dry spices (except garam masala) and mix well

3. Cover and cook on low heat for 6-7 minutes. Add garam masala, fresh coriander leaves and mix well. Cover again and turn off heat. Let it sit for 5 minutes

4. Transfer the peas mixture to a plate and let it cool down at room temperature. Once it cools down, divide into 20 equal parts

For the pockets

1. Mix together maida and water to make a paste. This will help us seal the pockets

2. Divide the dough into 10 equal balls and roll each one (not too thin). Cut the sides to form a square shape. Cut the square into two halves

3. Apply the maida paste on the edges. Place a portion of the stuffing on one end. Place cheese on top of it. Fold the other end to cover the stuffing completely (like closing a flap)

4. Seal the edges lightly using your fingers covering completely. Use a fork to seal the edges and emboss a design. Grease the pockets with some milk

5. Bake in a pre heated oven at 180 degrees for 30 minutes.
Alternatively, you can also shallow fry/deep fry the pockets on medium heat for 3-4 minutes or until they’re crispy and golden brown

Serve hot with some sauce and enjoy these delicious pockets! 😋