Step-by-Step Instructions

1. 1.Prepare the Vegetable Stuffing

   In a bowl, combine the sliced capsicum, onion, cucumber, and tomato. Add 1/3 tsp cinnamon powder, chaat masala to taste, red chili powder to taste, salt to taste, 1/3 tsp turmeric powder, and 1/4 tsp black pepper powder. Mix all ingredients well until evenly combined. Set aside.

2. 2.Prepare the Batter

   In a separate bowl, pour 1 cup of water. Add 1/3 tsp cumin seeds, 1 tsp coriander seeds, 1/2 Tbsp red chili flakes, salt to taste, and some chopped fresh coriander leaves. Stir well. Then, add 2 Tbsp all-purpose flour, 2 Tbsp gramflour, and 1 Tbsp rice flour. Mix thoroughly to create a lumps-free batter with a flowing consistency.

3. 3.Assemble the Roti Pockets

   Take a leftover flatbread (roti) and make a half-cut from the center to the edge. Spread pizza sauce or tomato ketchup evenly over one half of the roti. Place the prepared vegetable stuffing on each of the four quarters of the roti, following the visual cue in the video. Fold the roti into a triangular pocket, ensuring the stuffing is enclosed.

4. 4.Coat and Cook the Roti Pockets

   Dip each prepared roti pocket into the batter, ensuring it is well coated on all sides. Heat 1 Tbsp of oil in a medium-hot pan. Place the coated roti pockets in the pan. Cook both sides on a medium-low flame until they turn light brown and crispy, pressing gently with a spatula to ensure even cooking. This should take about 3-5 minutes per side.

5. 5.Serve

   Once golden brown and cooked through, remove the roti pockets from the pan. Cut them into desired serving sizes if needed. Serve hot with yogurt or your favorite chutney.