Chilli Cheese Pockets

Warm, crispy, and filled with cheese and a spicy chili kick, these wheat flour chili cheese pockets are a wholesome twist on a classic favorite. Made with nutritious whole wheat dough, they’re perfect for a quick snack or a delicious treat any time of the day. A try out by my daughter for today evening!

Ingredients

Chilli Cheese Pockets

For the dough:
- 2 cups wheat flour
- 1 cup water
- oil
- salt

For the filling:
- 1 capsicum, finely chopped
- 1 onion, finely chopped
- 4 chillies
- 1/2 cup grated cheese
- 3 tbsp coriander, finely chopped

- pudina chutney
- tomato ketchup
- oregano seasoning
- pepper
- chilli flakes

Method:

- To make the dough, add flour to a bowl with 2 tsp oil and salt.
- Mix and gradually add water while kneading.
- Dough should be soft yet firm; adjust with water/flour if needed.
- Rest for 15–20 mins.

- Mix chopped vegetables, cheese, salt, pepper, and oregano.

- Roll dough into thin sheet and cut into quarters.
- Add chutney and filling, seal edges, and shape.
- Cook on a pan with oil until golden brown.

- Toss cooked pockets with chutney and filling in a pan.
- Add ketchup, oregano, chilli flakes if desired.
- Stir fry 2–3 mins and serve Chilli Cheese Pockets hot.

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