Ingredients :
Oats flour or multigrain flour
or wheat flour or combined mixture - 3 cups
Semolina or suji - ½ cup
Ghee (clarified butter) or butter - ½ cup
Baking soda - ¼ tsp
Baking powder - ¼ tsp
Hungcurd - 1 small bowl
Flavourless cream - ¼ cup
Cream or mayonnaise - ½ small bowl
Crumbled or chopped cottage cheese or Paneer - ¾ cup
Ginger paste - ¾ tsp
Garlic paste - ¾ tsp
Finely chopped green or red chilli - 1 tsp
Corn - ½ cup
Grated carrot - ½ cup
Chopped cauliflower or broccoli - ¾ cup
Chopped capsicum or bell peppers - ¼ cup
Grated or chopped cabbage - ½ cup
Colacasia - ½ cup
Grated or chopped green mango - 2 tsp
Peas - ¼ cup
Finely chopped onion - ¾ cup
Finely chopped tomato - ¾ cup
Mint leaves -10-15
Pomegranate seeds or anar - ½ cup
Chopped grapes - ¼ cup
Mustard seeds - ½ tsp
Asafoetida - ¼ tea spoon
Crushed or powdered black pepper - ½ tsp
Cumin powder - ¾ tsp
Chaat masala - 1½ tsp
Salt - to taste
Method -
1. Take a kneading vessel to prepare a dough by adding ¾ cup oats flour or ½ cup wheat flour or 1¾ cup multigrain flour or a 3 cups of combined mixture of all, ½ cup semolina or suji, ¼ tsp baking soda, ¼ tsp baking powder, 3 spoon ghee (clarified butter) or butter. Cover and keep it aside for 1 hour.
2. Parboil all the vegetables other than onion, tomato & mint leaves for 2 whistle in a cooker or 20-25 minutes in a pan or steamer.
3. Keep the cooker or steamer aside to get it cool down to normal temperature. Take out all the parboiled vegetables on a large bowl.
4. Mash only colacasia with a masher or ladle.
5. Put 2-3 spoon butter or oil in a pan. Add mustard seeds, asafoetida. Sorte and cook to crackle. Add ginger, garlic paste and chopped green or red chilli. Roast or cook to light brown colour.
6. Add onion. Roast it till light brown colour. Put tomatoes, roast or cook it to soft & pulpy. Add all parboiled vegetables along with mashed colacasia. Mix well and roast or cook all the vegetables till light brown colour.
7. Add crushed or powdered black pepper, cumin powder, chaat masala, salt to taste. Roast or cook for 1-2 minutes.
8. Take the mixture out into a large bowl. Keep aside to cool it down to normal
temperature. After the mixture cool down into the normal temperature.
9. Add 1 small bowl hungcurd, ¼ cup cream, ½ small bowl mayonnaise, mint leaves, pomegranate seeds, chopped or slit grapes. Mix all well.
10. Make a medium sized dumpling and roll it into a medium-thick square shape. Cut unequal edges by a knife. Make a square shaped packet with closed ends by little water with the help of a finger and keep one side open for filling.
11. Fill the prepared hungcurd-mayonnaise-vegetables mixture into the square packet snack and close its edge by little water.
12. After making all square pocket snacks. Put 3 spoon ghee (clarified butter) or butter or oil in a pan, shallow roast it or you could brush it with ghee (clarified butter) or butter or oil and roast or cook in a preheated microwave oven for 15-20 minutes at 250 degree C for 15-18 minutes till light brown colour.