This is a healthy and nutritious meal that can help to pacify the pitta dosha. It contains all the ingredients that are good to balance the pitta dosha – chickpeas, broccoli, onion, wheat and cottage cheese.
Time taken to cook yield
- Prep Time: 35minutes
- Cook Time:45 minutes
- Total Time: 80 minutes
- Yield: 4
- Serving Size: 200 gms
Getting the patties ready
This is the filling that goes in the pita bread.
Ingredients for patties
- 1 cup of Chickpeas
- 1 medium sized onion – chopped finely
- I medium sized potato boiled
- 100gms cottage cheese
- 100 gms broccoli
- 1 sprig parsley
- 2 red chillies
- 1 tbsp pepper
- 1/2 tsp of baking powder
- 4-5 sprigs of coriander
- 1/4 cup rawa (semolina)
- oil for frying
Soak the chickpeas overnight and in a blender grind together chickpeas, broccoli, parsley,corainder, red chilies, boiled potato and cottage cheese. This should be a coarse paste. Now sauté onions until translucent and mix it with the chickpea paste. Add baking powder, rawa and salt to the coarsely ground mixture and mix well. Make small balls out of this mixture and flatten it in between your palms. Heat oil in a wok or a pan and shallow these till it turns light brown. Drain excess oil on a tissue paper and keep aside.
Getting the Pita Bread ready
Ingredients for the pita bread
- 2 1/2 cups of wheat flour 1/4 cup for kneading/dusting
- 2 tbsp active dry yeast
- 1 cup warm water
- A pinch of sugar
- 1 tsp salt
- 2 tbsp olive oil
Take warm water in a cup (Make sure that the water is not too hot.) Add the yeast and sugar to it and stir it well. Keep it in a warm place for 10 minutes and the mixture will get frothy. In a large mixing bowl, take the flour and add salt. Mix well. Make a small well in the center. Add oil. Rub the flour with the oil. Add the yeast mixture. Mix until all the ingredients are nicely incorporated. You can add more flour of you feel the dough is sticky. Divide the dough into 7 equal portions. Keep them in a plate and cover with the wide mouthed bowl. Keep this in a warm place for 1 hour.
Preheat the oven and turn it off. Keep the dough inside the oven till It becomes double in size. After an hour, punch down each portion. Dust in the flour and make as a ball. Using a rolling pin roll into circles of even thickness. Bake in a 250 C preheated oven until it puffs up and you see brown spots. Keep other portion of dough covered while rolling/baking pita.
If you do not have an oven ,there is an alternate way. Heat the griddle and place the rolled dough on it. When you see white spots on side flip on the other side. Wait for the white spots on other side too. Now place the pita on direct flame ,you can see it puffing beautifully. Transfer on a cloth lined basket. No need to apply oil/butter for pita. ‘Stove top’ Pita breads are softer and spotted
Getting the chutney ready
Mint and Sprout Chutney
This mint and sprout chutney is not just delicious but also healthy! You can use this as a dip for cutlets as well. Mint and sprout chutney. Grind together a small bunch of mint leaves, one tablespoon of coriander leaves, two tablespoons of sprouted mung, green chillies according to your spice level and two tablespoons of chopped capsicum. Add one teaspoon of sugar, salt to taste and the juice of a lemon and blend again till it is a smooth paste. Add 1/4th cup of water and keep aside.
Boil 10 pitted dates and two tablespoons of dried pomegranate seeds in 2 cups of water for 10 minutes. Drain the water and keep it aside to cool. Don’t throw away the water. When it cools, add to it the juice of one lemon, 1 inch ginger, one teaspoon of black pepper and salt to taste. Put this in a blender and blend to a smooth paste.
Peel one ripe avocado and mash it with the back of a spoon. Ad to this one medium sized finely chopped onion, juice of one lemon, chopped green chillies according to your spice levels, half a teaspoon of black pepper powder and salt to taste. Mix the ingredients well and keep aside.
Other ingredients and accompaniments for dressing
- Grilled eggplant 1 roundel
- Cucumber 2 slices
- Cabbage chopped into strips
- 3 sprigs of lettuce leaves
- Mint chutney
- Red chutney
- Avocado spread
Assembling the Pita pocket
- Place 2 falafel patty slightly smashed. in the pita bread
- Add to it 1 grilled eggplant, 2 pieces of cucumber, few cabbage strips and some lettuce leaves
- Drizzle some avocado dressing on it.
- Add one chopped spring onion chopped (use both white and green )
- Apply the mint chutney and red chutney.
- Lastly wrap and insert a tooth pick to hold the sandwich.
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