Name: Alpino Pockets recipe by Honey Singh at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4
Ingredients: plain flour (maida) 2 cup; Sooji 1-2 tbsp; dry yeast 2tsp; olive oil 2tsp; sugar 1 1/2 tsp; Salt to taste; plain flour (maida) for rolling; Jalapenos 2-3 chopped; BabyTomatoes 7-8 chopped; Basil chopped 2 tsp; Cottage & mozzarella cheese mix 1/2 cup; Bell peppers chopped 1/2 cup; Salt, oregano, chilli flakes, mix herbs as per taste; Tomato ketchup 2tbsp; Butter for brushing

Ingredients Serving: 4

plain flour (maida) 2 cup
Sooji 1-2 tbsp
dry yeast 2tsp
olive oil 2tsp
sugar 1 1/2 tsp
Salt to taste
plain flour (maida) for rolling
Jalapenos 2-3 chopped
BabyTomatoes 7-8 chopped
Basil chopped 2 tsp
Cottage & mozzarella cheese mix 1/2 cup
Bell peppers chopped 1/2 cup
Salt, oregano, chilli flakes, mix herbs as per taste
Tomato ketchup 2tbsp
Butter for brushing

Instructions

For upper layer - Combine 3 tbsp of lukewarm water, dry yeast, suger and cover it with lid for 5 min.
Then take bowl, add maida, sooji, salt, oil and yeast mix and make a soft dough with required water. Now place the dough at warm place for atleast 30 min or till it becomes double in size.
For filling - Take a pan and add little olive oil, add chopped jalapeno, tomatoes, Bell peppers, basil and cook it for 3-4 min. Add seasoning salt, black pepper , chilli flakes, oregano, mix herbs and ketchup. Now turn off the gas and add cheese. The filling is ready
Take a ball of dough. Roll out into a thin chapati. Fold it like gujiya. Add filling and seal the edges with a fork making marks all over.
Now take a baking tray and brush the butter on the pockets. Bake it until golden brown. Serve hot

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