Jowar Pita Pockets ( Folic Acid and Zinc Rich Recipe )

by Tarla Dalal

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Falafels in an Indian and healthier avatar! Jowar contains zinc that is a great immune booster, folic acid that is a blood synthesizer.

These multi-nutrient fibre rich pockets are filled with shredded veggies mixed with curd, making it a sumptuous, healthy meal. Indulge without guilt!

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Jowar Pita Pockets ( Folic Acid and Zinc Rich Recipe ) recipe - How to make Jowar Pita Pockets ( Folic Acid and Zinc Rich Recipe )

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Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 30 mins 12Makes 12 pita pockets
Show me for pita pockets

Ingredients

To Be Mixed Together Into A Salad
1/2 cup hung low fat curds (chakka dahi)
3 garlic (lehsun) cloves , chopped
a pinch of sugar
salt to taste
1 1/2 cups shredded mixed vegetables

For The Jowar Pita
2 cups jowar (white millet) flour
salt to taste

For The Patties
1 cup soaked kabuli chana (white chick peas)
3/4 cup chopped dill leaves
3/4 cup chopped mint leaves (phudina)
1/4 cup chopped cabbage
1/2 tsp finely chopped green chillies
salt to taste
1 tbsp oil for cooking

Method

For the jowar pita

Sieve the jowar flour and salt together in a bowl.
Add enough lukewarm water and knead into a soft dough.
Divide the dough into 6 equal portions.
Wet your palms and flatten each portion into a 125 mm (5") diameter circle.
Heat a non-stick tava (griddle) and roast it on both sides till brown spots appear on both the sides.
Repeat with the remaining portions to make 5 more pitas. Keep aside.

For the patties

Drain the kabuli chana and blend it in a mixer to a coarse paste, using enough water.
Combine all the ingredients including the kabuli chana in a bowl and mix well.
Divide the mixture into 12 equal portions and shape them into a 75 mm. (3”) flat, oval patties.
Heat a non-stick tava (griddle) and cook each patty, using ¼ tsp of oil, till it is golden brown in colour from both the sides. Drain on absorbent paper and keep aside.

How to serve

Divide the salad into 12 equal portions and keep aside.
Cut the jowar pita into half so that they form pockets. Warm the halves on a hot tava (griddle).
Fill each pita half with one patty and a portion of the salad.
Repeat with the remaining pitas, patties and salad to make 11 more pita pockets.
Serve immediately.