For dough:- Take maida in a paraat. Add salt ghee oregano chilliflakes walnut powder mix well. Now add spinach puree and knead a mid. Soft dough. Cover and keep it a side.

Now Chopped all vegetables. Heat butter and oil in a pan saute chopped garlic and onion. Add bell peppers carrot boiled corn kernels walnut pieces and salt oregano chilli flakes. Now add maida and saute for a min. Now add milk cook till looks semi liquid. Lastly add mozerella cheese and stir. Cook for 2-3min.Turn off flame stuffing is ready.
Allow it to cool.

For Dip:- Churn beetroot with walnut take in a bowl and add mayonnaise hung curd and black pepper crushed. Mix well.and get a nice pink colour.

Now roll a spinach roti. Cut in a rectangle shape. Fill 1-2tbsp. Vegetables mixture Stuffing apply water on a edges n and cover with another rectangle roti press all sides and design with fork. Like this way prepare all Pockets. Brush milk and oil mixture on a pockets.

Take a serving plate. Spread beetroot dip arrange vegetables. pockets. Garnish with ketchup mayonnaise coriander n walnut pieces. Yummy tasty Vegetable baked pockets is ready to serve.