Pulse Pakora Mini Pockets

Pulse Pakora Mini Pockets

Cooking Time

Preparation Time : 120

Cook Time : 30

Total Time : 150

Ingredients

Serves 3

  • For pita bread: 1 cup whole wheat flour

  • 1/2 cup oats flour

  • 1 tsp active dry yeast

  • 1/2 cup warm water

  • 1½ tsp olive oil

  • 1/2 tsp salt or as per taste

  • 1/4 tsp sugar

  • For pulses pakora: 1/2 cup mixed pulses (chickpea, black chickpea,red kidney bean,green gram / green moong dal)

  • 2 tbsp roughly chopped coriander leaves

  • 2 tbsp gramflour

  • 1 tsp chilli flakes

  • 1 tsp roasted cumin seeds

  • 1/2 tsp ginger paste

  • 1/4 tsp garlic paste

  • 1½ tbsp lemon juice

  • 1 tbsp salt or as per taste

  • 1/4 cup smashed boiled potatoes

  • 2 cups oil ,for frying

  • 1/2 cup hung yogurt

  • 2 tbsp mint leaves paste

  • 1 lettuce , shredded

  • 1 cucumber , shredded

  • 1 carrot , shredded

  • 1/2 yellow bell pepper, shredded

  • 1/2 green bell pepper, shredded

  • 1/2 red bell pepper, shredded

  • 1/2 tsp black pepper powder

Directions

  • 01

    For pita bread ; In a small bowl add 1/4 cup warm water, sprinkle sugar,then add the yeast and mix it properly.

  • 02

    Keep aside for 10 minutes at room temperature.

  • 03

    In a large bowl mix the rest of the warm water with wheat flour, salt and olive oil with a spatula.

  • 04

    After 10 minutes when the yeast has forthed,add the yeast mixture and knead into a soft, smooth dough.

  • 05

    Dough should be moist, soft, smooth and springy.

  • 06

    Now keep the dough into a well greased bowl,also apply some olive oil all over the dough.

  • 07

    Cover it properly , keep at room temperature for about 2 hours to double up the volume.

  • 08

    Once the dough doubled up, divide it into equal size small balls.

  • 09

    Now roll the each ball into round disc, dust some dry flour if required.

  • 10

    Cover the disc/ bread with kitchen towel and rest it for 10 minutes at room temperature.

  • 11

    Heat a non-stick pan, place the bread on the pan, cover it for 1-2 minutes or till the bread starts puffing up.

  • 12

    Flip and cook the other side for another 1-2 minutes , same process cook all the pita breads.

  • 13

    For pulse pakora; wash and soak the pulses overnight in a bowl of water.

  • 14

    Next morning ,drain the water from the pulses and transfer it in a mixer jar, grind it coarsely.

  • 15

    Now add chopped coriander leaves, gramflour, chilli flakes, roasted cumin seeds, ginger paste, garlic paste, lemon juice,salt , again blend it for a minute.

  • 16

    Transfer the mixture in a bowl ,add smashed boiled potato ,shape it in small oval shape (as shown in picture).

  • 17

    Heat sufficient oil in a pan,fry the pakoras in medium flame till it done.

  • 18

    Now cut pita bread into halves,toss shredded lettuce with mint leaves paste,toss other vegetables(cucumber, bell pepper,carrot) with Salt and pepper.

  • 19

    Put pakora, shredded lettuce, shredded vegetables in the warm pita pocket and topped with spoonful of yogurt .

  • 20

    Serve hot and enjoy.

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