Classic Pizza Pocket

What’s not to love about a pizza? The wholesomeness of the veggies, the gooeyness of the cheese, and the hot, crusty bread which brings it all together – Mouth-Watering, isn’t it? Well, we know how much you love Pizza and therefore bring to you a delectable Pizza recipe with a twist! So, without any further ado, let see how to make a Classic Pizza Pocket.

Ingredients

For The Outer Bread

• 2.5 Bowls Whole Wheat Flour

• ½ Bowl All-Purpose Flour (Maida)

• 1.25 Bowl Water Or Add As Required

• 1 Teaspoon Instant Yeast

• A Pinch Of Sugar

• 2 Tablespoons Ambuja Gold Refined Soyabean Oil

• Salt As Required

For Vegetable Stuffing

• 1 Large Onion – Finely Chopped

• 1 Red Bell Pepper – Chopped

• 1 Yellow Bell Pepper – Chopped

• 1 Green Bell Pepper (Capsicum) – Chopped

• 2 To 3 Garlic Cloves – Finely Chopped

• 1 Teaspoon Basil – Chopped

• 1 Teaspoon Coriander Leaves – Chopped

• 80 Grams Cheese (Of Your Choice) – Grated

• 2 Tablespoons Low Fat Cream

• 2 Tablespoons Ambuja Gold Refined Soyabean Oil

• Salt As Per Taste

• Freshly Crushed Black Pepper As Required

• Ambuja Gold Refined Soyabean Oil For Frying

Instructions

Prepping the Yeast

• To a bowl of warm water, add a pinch of sugar and yeast along with ½ a cup of all-purpose flour.

• Beat the mixture to combine fully while ensuring there are no lumps.

• Set aside at room temperature for 20-30 minutes, or until the mixture bubbles up.

Making the Dough for Pizza Pocket

• Take the prepared Yeast in a large bowl and add 1 cup whole wheat flour to it.

• Add 2 Tablespoons Ambuja Gold Refined Soyabean Oil and salt to taste.

• Mix all the ingredients well.

• Now, add another cup of whole wheat flour and mix until it all comes together, and the mixture starts to leave the sides of the bowl.

• Then, add another half a cup of whole wheat flour and start kneading the dough.

• Add more water as required, and ensure that the dough becomes as smooth and elastic as possible.

• Cover the dough with a moist cloth and let it rest for about an hour.

• Towards the end of an hour, the dough would have risen and almost doubled up in size.

• Divide the dough into 5-6 equal balls, cover with a cloth, and again, set aside for 10-15 minutes.

Preparing The Vegetable Stuffing

• In a pan, heat 2 tablespoons Ambuja Gold Refined Soyabean Oil.

• Add the chopped onion and garlic to the oil. Sauté for a minute or two, until the onions become fragrant and translucent.

• Add the chopped bell peppers and sauté until the peppers are almost cooked.

• Add freshly crushed black pepper and salt as required.

• Add basil and coriander.

• Mix all the ingredients well, and turn off the stove.

• Add the grated cheese to the mix.

• Add the fresh cream and mix well.

• Set the filling aside, and let it cool

Assembling the Pizza Pocket

• Take 1 small dough ball and roll it nicely into an oval shape, with a length of approximately 5-6 inches.

• Place the vegetable stuffing in the centre of the rolled dough while leaving about 3 cm space around the edges.

• Now, gently fold all the edges such that you get a rectangular pocket

• If required, press the edges using a fork for a firm bond.

• Similarly, assemble all the pizza pockets.

Frying the Pizza Pocket

• Heat approximately 300-400 ml Ambuja Gold Refined Soyabean Oil in a deep pan.

• Once sufficiently hot, slide 2 pizza pockets at a time, and fry for about 2-3 minutes on each side

• Once the pizza pockets are evenly cooked and turn golden brown on both sides, take them out on a paper towel. Drain the excess oil, if any.

Our delicious Pizza Pockets are now ready to be devoured! Sprinkle with fresh parsley and serve hot with a side of Pizza Sauce or any of your favourite dips!