Pulse Pakora Mini Pockets

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

Keep aside for 10 minutes at room temperature.

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

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

Dough should be moist, soft, smooth and springy.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Serve hot and enjoy.