Pita pockets with carrot and couscous filling served along with cucumber and mint dip
For cucumber and mint dip click on the link below
http://paripoornapaksiddhi.blogspot.in/2014/04/cucumber-mint-dip.html
Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.
PITA POCKETS WITH CARROT AND
COUSCOUS FILLING
INGREDIENTS
PITA
POCKETS
|
|
Wheat flour
|
1 cup
|
Fresh or dry yeast
|
1 tsp
|
Sugar
|
1 tsp
|
salt
|
¼ tsp
|
Luke warm Water
|
As needed
|
Oil
|
1 tbsp
|
CARROT & COUSCOUS FILLING
|
|
Dalia / broken wheat / couscous
|
½ cup
|
Carrots grated
|
¼ cup
|
Onion minced
|
¼ cup
|
Cottage cheese / paneer crumbled
|
¼ cup
|
Coriander leaves finely chopped
|
4 – 5 tbsp
|
Red Chilli sauce
|
2 tbsp
|
Green chillies chopped (optional)
|
1 no
|
Salt
|
T.T.
|
OTHER INGREDIENTS
|
|
Tomato deseeded and sliced
|
1 no large
|
Lettuce shredded
|
1 cup
|
Cucumber and mint dip http://paripoornapaksiddhi.blogspot.in/2014/04/cucumber-mint-dip.html
|
METHOD:
PITA POCKETS
1.
To the fresh of dry yeast add warm water 4 tbsp
and sugar and keep in a warm place.
2.
Make sure the water is luke warm and not hot as
it will kill the yeast.
3.
After some time it will start to froth.
4.
Take the wheat flour in a bowl, add in the
frothy yeast, salt and add little water at a time to make soft smooth pliable
dough. Apply the oil and knead again.
5.
Cover the dough with a moist cloth and leave it
for an hour or till the dough doubles up in size.
6.
Knead it again and divide into cricket ball
sized rolls.
7.
Roll out the divided balls on a flat surface
into a palm sized circle and which is around ¼ inch thick. Use a little flour
if it gets sticky.
8.
Heat a griddle, when its hot put it in low
flame.
9.
Put the rolled out dough on the griddle.
10.
When you see small bubbles in it flip it over.
11.
Now increase the flame and allow to cook till
light brown spots start to appear onto it.
12.
Flip over again and use a clean kitchen towel to
press down lightly on the edges as it starts to puff up.
13.
Remove and cut into half and separate the cut
edges to create a half moon shaped pita pocket.
CARROT & COUSCOUS FILLING
14.
Wash and soak the dalia or broken wheat in 1 cup
water for 15 – 20 min. Then put it on heat and bring the same to a boil, simmer
for 2 min, press it lightly between your fingers to check and see that it is cooked
but still is firm.
15.
Drain out the excess water in a sieve and run it
under cold water to stop further cooking.
16.
Take the dalia in a bowl, to it add all the
other remaining ingredients and mix it all up lightly.
17.
This is your filling.
18.
If you like it then you can add a little more
crumbled cottage cheese to it and little besan or chick pea flour just enough
to hold it together. Shape into patties and shallow fry till golden brown on both
sides.
19.
But during the summer I prefer not frying it.
ASSEMBLING
20.
In the halved pita pocket put a little shredded
lettuce.
21.
Spoon the filling in, almost to the top.
22.
Stuff more lettuce at the sides and add in some
tomato in the gaps that remain.
23.
Serve with a thick dollop of cucumber and mint
dip on top and more of the chilli sauce …….aaahhhhh so refreshing….
For cucumber and mint dip click on the link below
http://paripoornapaksiddhi.blogspot.in/2014/04/cucumber-mint-dip.html
Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.
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