Beetroot Pita Pockets
1 hour 55 minutes
1099 reads
About Beetroot Pita Pockets
This vibrant Beetroot Pita Pockets recipe is my twist on the classic chholle and kulcha, infusing it with Mediterranean flair and a stunning beetroot hue. Not only does it offer a wholesome, international upgrade to familiar flavors, but it also serves as a delicious way to add more beetroot to your daily meals.
Instead of the usual hummus, I use whole chickpeas combined with all the traditional hummus ingredients for a hearty, satisfying pocket filling. Creating these pita pockets was an absolute delight, and while step-by-step photos are limited—since I made this recipe some time ago—the flavors and creativity truly speak for themselves.
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Recipe Time & More
Prep1 hour 30 minutes
Cook25 minutes
Total1 hour 55 minutes
Ingredients
- 4 cup Whole Wheat Flour whole
- 5 Yeast fresh tspn
- 2 tbsp Olive Oil
- 1 cup Beetroot grated
- 1 cup Beetroot Juice
- 1.5 tsp Salt garlic bread seasoning as per taste, or as per taste
- 2 tbsp Sugar or yeast for blooming yeast
- Filling for the
- 1 cup Chickpeas boiled
- 2 tbsp Tomatoes chopped
- 2 tbsp Spring Onions chopped
- 1 Cucumber diced
- leaves Coriander dhania, parsley leaves finely chopped
- 1 tbsp Lemon Juice
- 1 tbsp Sesame Seeds roasted
- 1 Pepper caynne tspn
- 1 cup Hung Yogurt
- 1 Garlic roasted tspn
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.
- 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.
Recipe Notes
Additional Tips
- For an extra burst of flavor and texture, consider adding a quick pickle of thinly sliced red onions or radishes to the filling—just toss them in lemon juice, salt, and a pinch of sumac or chili flakes for 10 minutes before serving.
- If you want even more vibrant color in your pita bread, use freshly juiced beetroot and strain it well before incorporating into the dough; roasted beetroot purée will give a deeper, earthier hue and flavor.
- To keep the pita pockets soft and pliable for stuffing, wrap them in a clean kitchen towel as soon as they come out of the oven, trapping the steam for extra tenderness.
- For a gluten-free variation, substitute the wheat flour with a blend of gluten-free all-purpose flour and a touch of psyllium husk to help with elasticity and structure.
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Recipe Nutrition
Calories: 613kcalCarbohydrates: 110gProtein: 16gFat: 12gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gSodium: 855mgFiber: 6gSugar: 16g
Simmi Sonti
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4 Comments
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This looks so good! Appreciate the share.
Yum! This recipe is a must-try.
Looks so flavorful! Thanks for posting.
This looks so tasty! Thank you.