Mini Low-cal Pita Pockets ( Healthy Starter Recipe )

by Tarla Dalal

Mini Low-cal Pita Pockets ( Healthy Starter Recipe )

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Pockets of joy to pep up your parties! pita bread made with whole wheat flour and filled with chickpeas patties are teamed up with healthy bread mayonnaise and veggies for a wholesome, low-cal experience. While regular pita pockets contain approximately 250 calories, these contain only 123 each.

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Mini Low-cal Pita Pockets ( Healthy Starter Recipe ) recipe - How to make Mini Low-cal Pita Pockets ( Healthy Starter Recipe )

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Preparation Time: 20 mins Cooking Time: 5 mins Total Time: 25 mins 6Makes 6 pita pockets
Show me for pita pockets

Ingredients

For The Pita Pockets
1/2 cup whole wheat flour (gehun ka atta)
1/2 tsp crumbled fresh yeast
1 tsp sugar
1/4 tsp salt
1/4 tsp oil

For The Filling
1 cup boiled and drained kabuli chana (chick peas)
3 tbsp chopped parsley
1 tbsp finely chopped onions
1 tbsp chopped garlic (lehsun)
1 tbsp low-fat curds (dahi)
1 tsp white pepper powder
salt to taste
1 tbsp lemon juice

For The Herbed Mayonnaise (makes 1/2 Cup)
1 whole wheat bread slice
1/3 cup low-fat hung curds (dahi)
1/4 tsp sugar
3/4 tsp olive oil
2 pinches freshly ground black pepper powder
1/2 tsp mustard (rai / sarson) powder , readily available in the market
salt to taste
1/2 tbsp chopped parsley

Other Ingredients
1 cup cabbage leaves
3/4 cup grated carrot
3/4 cup grated cucumber

Method

For the pita pockets

Combine all the ingredients, except the oil, in a bowl and knead into a soft dough using enough water. Knead again using the oil till the dough is smooth and elastic.
Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes).
Press the dough lightly to remove the air.
Divide the dough into 3 equal portions and roll out each portion into a circle of 100 mm. (4") diameter and 6 mm. (¼") thickness.
Heat a non-stick tava (griddle) on medium flame and cook each pita bread on each side for a minute until a cavity is created in the bread.
Cut each pita bread into 2 halves and keep aside.

For the filling

Combine the kabuli chana, parsley, onions and garlic in a mixer and blend to a smooth paste.
Transfer the mixture to a bowl, add the curds, pepper, salt and lemon juice and mix well.
Divide the filling into 6 equal portions and keep aside.

For the herbed mayonnaise

Combine the bread, curds, sugar and oil and blend in a mixer to a smooth paste.
Transfer the mixture to a bowl, add the pepper, mustard powder, parsley and salt and mix well.
Divide it into 6 equal portions and keep aside.

How to proceed

Just before serving, arrange a few cabbage leaves evenly in a pita bread and stuff it with a portion of the filling.
Place a little carrot and cucumber on top followed by a portion of the herbed mayonnaise.
Repeat with the remaining ingredients to make 5 more pita pockets.
Serve immediately.