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Mexican Pita Pockets
Tarla Dalal
06 December, 2024
Table of Content
Tags
Preparation Time
15 Mins
Cooking Time
30 Mins
Total Time
45 Mins
Makes
4 null
Ingredients
Main Recipe
For the whole wheat pita breads
3/4 cup whole wheat flour (gehun ka atta)
3/4 tsp crumbled fresh yeast
1/2 tsp salt
For the mexican bean patties
1/2 cup soaked rajma (kidney beans)
2 cloves of chopped garlic (lehsun)
45659 chopped tomato
1/4 cup finely chopped capsicum
1 tsp chilli powder
1 tsp roasted cumin seeds (jeera) powder
1 tsp oil
salt to taste
To be blended into a mint dressing
1 cup low fat curds (dahi)
1/4 cup chopped mint leaves (phudina)
45659 green chilli
1/2 tsp roasted cumin seeds (jeera)
salt to taste
Other ingredients
2 chopped tomato , finely chopped
1 cup shredded lettuce ,shredded
Method
- Pressure cook the beans till they are overcooked.
- Drain and the grind the beans to a coarse paste in a blender or mash them.
- Heat the oil in a non-stick pan, add the garlic and spring onion whites and sauté till the onion whites have turned translucent.
- Add the rest of ingredients and sauté till the mixture has dried up. Cool completely.
- Divide the mixture into 4 equal portions. Shape each portion into a patty.
- Combine all the ingredients in a bowl and knead into a soft dough using enough water. Knead until it 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 4 equal parts. Roll out each portion into a circle of 100 mm. (4") diameter and 6mm. (1/4") thickness.
- Cook the pita breads on a hot tava (griddle) over medium heat on each side for a minute or until the bread puffs up and a cavity is created in the bread. Remove and keep aside.
- Cut each pita bread into 2 halves and keep aside.
- Warm the pita bread halves on a tava (griddle).
- Fill each pita bread half with some tomatoes and lettuce, one bean patty and a spoonful each of the mint dressings on top.
- Repeat for the remaining pita bread halves and other ingredients to make 3 more pita pockets.
- Serve immediately.
Mexican Pita Pockets recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 161 cal |
| Protein | 7.9 g |
| Carbohydrates | 28.6 g |
| Fiber | 4.9 g |
| Fat | 2.1 g |
| Cholesterol | 0 mg |
| Sodium | 436.2 mg |
Click here to view Calories for Mexican Pita Pockets
The Nutrient info is complete
Madhu
March 13, 2025, midnight
It''s good. Only suggested change, use 1/2 cup curd instead of 1 cup to get good minty flavor. Mint dressing is so good that the remaining of it can be easily drunk by iteself.
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