Cheese Pockets – Ready To Eat At Home

I have always been a fan for cheesy delicacies. Being in a health-conscious environment, I tend to make less of those for sure. This time I had no time to post during festivals, but here I am back with a cheese recipe with wheat flour instead of common white flour.


Wheat Flour – 1½ cup
Semolina – ½ cup
Grated Mozzarella Cheese – ¾ cup
Grated Processed Cheese – ¼ cup
Diced Onions – 2 tbsp
Boiled Corn – 2 tbsp
Diced Capsicum – 2 tbsp
Mayonnaise – 2 tbsp
Refined Oil for frying
Salt to taste
Pepper to taste


  1. Mix the wheat and semolina flour in a mixing bowl. Add 2 tbsp of refined oil.
  2. Make a tight dough of the mix with the help of water.
  3. Keep it to rest.
  4. In another mixing bowl, add the cheese.
  5. Add capsicum, corn, and onions to the mix.
  6. You can add any other vegetable of your choice as well ( Avoid tomatoes )
  7. Add 2 big tablespoon of mayonnaise in the mixture.
  8. Add the salt to taste and pepper accordingly.
  9. Mix well.
  10. Lay out the dough and start spreading in form of a roti ( not too thin)
  11. Cut rectangular stripes from the dough.
  12. Fill generous amount of filling in between
  13. Seal the edges with the help of water.
  14. Use a fork to make a design on edges.
  15. Make all the pockets the same way.
  16. Heat the oil to medium and fry 2-3 cheese pockets at a time depending on the size of your vessel or wok.
  17. Fry to medium brown and take them out on a tissue paper to soak excessive oil.
  18. Serve hot with ketchup.

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