Paneer Pita Pockets
by Tarla Dalal
Added to 111 cookbooks
This recipe has been viewed 95933 times
paneer pita pocket recipe | paneer in whole wheat pita pocket | cottage cheese pita pockets | with 38 amazing pictures
Looking for something different and unique for a party starter or a high tea party? Paneer pita pocket is an ideal catch! I personally love it and I am sure your guests would love it too.
Pita breads are yeast leavened breads which are very famous in Middle Eastern countries and it also is an Arab bread. There are different ways and methods of making pita bread. Usually pita has a pocket and sometimes, it is made pocket-less!! Pita breads can be had with sauces or dips such as hummus or is even used to wrap kebabs or falafels inside and had as a sandwich. There are a lot many ways to make it, we have made whole wheat pita bread on a tava.
To make whole wheat pita bread for paneer in whole wheat pita pocket, first the yeast is activated using sugar and warm water. Once its activated and gets a frothy texture its added to the flour along with oil and salt. And kneaded to a dough. Further we have left it for 30 mins so that its proves or doubles in size. Once the proving of the dough is done. It is then divided into equal portions and roll out, then cooked on a tava and once few blisters are visible, it is cooked on a open flame.
Further, we have made a marinade to marinate paneer for paneer in whole wheat pita pocket, as paneer is bland in taste. The marinade is made with oil, coriander leaves, garlic and lemon juice. Paneer is marinated for 10 mins so it absorbs all the flavors. Then, we have made paneer coleslaw with marinated paneer, shredded cabbage, grated carrot, green chilies and mayonnaise, which is stuffed in the pita bread which makes Paneer pita pockets.
Paneer pita pockets are satisfying because every part of it, from pita bread to coleslaw is home-made. This is my personal favorite recipe and I make it for get to gathers, the whole family will enjoy these fresh and soft pita pockets, packed with a scrumptious and juicy coleslaw of veggies and paneer with mayonnaise.
Enjoy paneer pita pocket recipe | paneer in whole wheat pita pocket | cottage cheese pita pockets | with detailed step by step photos below.
For the pita bread- Combine the dry yeast with 2 tbsp of water in a bowl, cover and keep aside for 5 minutes or till the dry yeast completely dissolves in the water.
- Combine all the ingredients along with the yeast mixture in a deep bowl and knead into a soft dough using enough water.
- Cover the dough with a wet muslin cloth and allow it to prove for 30 minutes or till the dough doubles in volume.
- Press the dough lightly to remove the air.
- Divide the dough into 3 equal portions, roll out each portion into an oblong of 175 mm. (7”) length and 6 mm. (1/4”) thickness using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the pita bread on a medium flame on for 1 minute on each side or till the pita bread puffs up and a cavity is created in the bread.
- Cook it on an open flame till it puffs up and brown spots appear on both the sides.
- Cut each pita bread into 2 halves. Keep aside.
For the paneer coleslaw- Combine the paneer and the prepared marinade in a deep bowl, mix gently and marinate for at least 10 minutes.
- Add all the remaining ingredients and mix well.
- Divide the coleslaw into 6 equal portions and keep aside.
How to proceed to make paneer pita pockets- Just before serving, warm the pita bread halves on a non-stick tava (griddle) stuff each with a portion of the coleslaw and serve the paneer pita pockets immediately.
Paneer Pita Pockets recipe with step by step photos
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paneer pita pocket recipe | paneer in whole wheat pita pocket | cottage cheese pita pockets | are simple Lebanese bread snack recipe and super tasty. If you like the recipe, given below are the links to similar recipes :
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For preparing pita bread for paneer pita pockets, take dry yeast in a small bowl.
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Add the sugar.
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Add 2 tbsp of water.
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Mix well.
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Cover with a lid and keep aside for 5 minutes.
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After 5 minutes, you will see a frothy layer which indicates our yeast has been activated and is ready to use. If it does not, then throw and restart or get another batch of yeast.
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For preparing the dough for pita bread of pita bread for paneer pita pockets, in another bowl, take whole wheat bread.
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Prepare a well in the center and add oil.
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Add the salt.
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Combine all the ingredients along with the yeast mixture.
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Knead into a soft dough using enough water. The quantity of water will depend upon the quality of the flour used. Use a bench scraper if the dough is sticking a lot to the work surface.
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Cover the dough with a wet muslin cloth and allow it to prove for 30 minutes or until dough doubles in volume.
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After half an hour, our dough will look like this.
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Press the pita bread dough lightly to remove the air.
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For preparing whole wheat pita bread, divide the dough into 3 equal portions.
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Roll out a portion into an oblong of 175 mm. (7”) length and 6 mm. (1/4”) thickness using a little whole wheat flour for rolling.
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Heat a non-stick tava (griddle) and place the pita bread on it.
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Cook on a medium flame on for 1 minute on one side.
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Flip and cook the other side of the pita bread till it puffs up and a cavity is created in the bread.
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Cook it on an open flame till it puffs up and brown spots appear on both sides.
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Remove the pita bread in a plate.
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Repeat step 2 to 7 and prepare all the pita breads.
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Transfer the pita bread to a chopping board.
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Cut each pita bread into 2 halves. Keep aside.
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For making a healthy marinade for paneer, in a bowl take 2 tbsp oil. While we have used vegetable oil, you can make use of any healthy oil like olive oil for marination.
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Add the lemon juice for a tangy hint.
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Add salt to taste.
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Add the chopped coriander.
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Add finely chopped garlic.
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Mix pita bread for paneer pita pockets marinade well and keep aside.
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For making a paneer coleslaw for pita bread for paneer pita pockets, in the bowl of marinade, add the paneer. To know how to make paneer at home, see this recipe of homemade cottage cheese .
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Mix gently and marinate for at least 10 minutes.
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After 10 minutes, add shredded cabbage.
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Add the grated carrot. You can toss in other vegetables like grated beetroot, shredded purple cabbage, sliced onions & bell peppers.
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Add finely chopped green chillies. Add more or less to suit your preference.
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Add eggless mayonnaise and little salt to taste. Learn how to make homemade eggless mayonnaise from this detailed recipe with step by step images.
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Mix well and our paneer coleslaw for the pita bread for paneer pita pockets is ready.
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Just before serving, warm pita bread halves on a non-stick tava (griddle).
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Stuff each with a portion of the coleslaw and serve paneer pita pocket | paneer in whole wheat pita pocket | cottage cheese pita pockets | immediately.
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Accompaniments
Nutrient values (Abbrv) per pita pocket
| Energy | 206 cal |
| Protein | 5.6 g |
| Carbohydrates | 15.9 g |
| Fiber | 2.8 g |
| Fat | 13.6 g |
| Cholesterol | 0 mg |
| Sodium | 9.3 mg |
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6 FAVOURABLE REVIEWS
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Reviewed By
5 of 10 users found this review useful
See more reviews
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