For the dough - mix maida,salt, ajwain, corn floor and add 2 tsp oil. Bind the dough by adding small qty of water. The dough should be nor very soft nor very hard. Let it rest for 20 mins.

Make 10 balls of equal size from the dough.

Roll each dough flat like a roti and keep aside.

Take a roti bask it with oil and dust some maida. Now place another rolled roti on top of it. Now again bask it with oil and dust flour. Than place another roti on top of it.

Now slightly all the rotis on the sides and bask some flour and again start to roll all the rotis together to make it bigger in size.

Now heat the tava on a medium flame and cook the roti for 15 secs on each side.

Remove from tava and softly separate the roti layers.

There will be 3 thin rotis. Which can be used to make pockets. Place all 3 rotis one on top of other. Cut off the round edges to make 3 square sheets. Now cut each sheet into 2 equal halves.

So we get 6 sheets for cheesy pockets. Similarly make sheets from the other balls. Total there will be 20 such sheets made from the dough.

Mix all the ingredients cheese, carrot, potato, salt, pepper, chat masala, Garam masala to make filling mixture.

Now in each sheet place some qty of the cheese carrot filling on the centre and on the edges apply flour liquid and fold it in the shape of packet and lock the edges.

Take oil in a kadai and slowly put in 6 pockets and fry them till golden brown.

Serve with sweet and sour tomato ketchup.