Beetroot Pita Pockets

4 from 1 vote

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This recipe is my take on chholle and kulcha gave it an international flavour and look which makes it a complete meal by itself Also an excellent method to incorporate beetroot into your regular food .Also instead of regular hummus whole chick peas and all other ingredients that goes in the making of hummus makes my pita pocket filling. It was an extremely delightful recipe for me to make. Pardon me for not having many pics of the same stepwise as I made it long time back.
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings 4
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Ingredients
  

  • Whole wheat flour-4 cups
  • Fresh yeast-5 tspn
  • Olive oil-2 tblspn
  • Beetroot grated -1 cup
  • Beetroot juice -1 cup
  • Salt garlic bread seasoning as per taste
  • Sugar for blooming yeast-2 tblspn
  • For the filling
  • Boiled chick peas-1 cup
  • Chopped tomatoes-2 tblspn
  • Chopped spring onion-2 tblspn
  • Cucumber-1 small diced
  • Coriander leaves parsley leaves finely chopped
  • Lemon juice 1 tblspn
  • Roasted sesame seeds -1 tblspn
  • Caynne pepper-1 tspn
  • Hung curd-1 cup
  • Roasted garlic-1 tspn
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Instructions
 

  • First of all we need to bloom the yeast for that warm 1/4 cup of water dissolve yeast into it and add 2 tblspn of sugar which helps activate the yeast.Meanwhile combine all dry ingredients together.Once the yeast bloomed make a well in the center .
  • And pour the mixture in the middle of dry ingredients now with using beetroot juice and warm water little by little start kneading the dough till gluten is formed at this stage incorporate grated beetroot as well and knead well for about 10 to 25 min
  • Once the dough is done keep it covered with a moist cloth in a warmer and darker place to rise for about 40 mnts to 1 hour. After the dough is double in size take out knock back and roll like thick chapati.
    Beetroot Pita Pockets - Plattershare - Recipes, food stories and food lovers
  • Keep it covered again for the second rise.After the rise keep it in preheated oven and bake at 200 for 20/25 mnts You can cook it like chapati on the tawa or pan as well.It will puff up..cut it into halves and create a cavity( pocket) in both halves
  • For the filling take hung curd beat it well and mix all chopped ingredients into it along with chick peas lime juice olive oil and fold everything together .Taste the season if required adjust
  • There you go ...A very fulfilling snack on the go is ready to curb those hunger pangs . Extremely healthy and a good source of protein as well.
    Beetroot Pita Pockets - Plattershare - Recipes, food stories and food lovers

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4 from 1 vote
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Simmi Sonti
Simmi Sonti

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