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A delicious main course: Crisp patties made of channa, cabbage, carrots and capsicum are served atop fresh pita bread pockets and garnished with a chopped tomato and curd-garlic-spring onion dressing. Tuck-in!
- Combine all the ingredients except the oil in a bowl and using enough water, knead into a soft dough until it is smooth and elastic (approx. 5 to 7 minutes).
- Add the oil and knead again.
- 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 air and divide into 6 equal parts.
- Roll out each portion into circle of 150 mm. (6") in diameter and 4 mm. (1/6") thickness.
- Cook on a hot tava (griddle) on each side for a minute or until the bread puffs up.
- Remove and keep aside.
- Cut each pita bread into 2 halves and keep aside.
- Blend all the ingredients in a mixer to get a smooth sauce. Keep refrigerated
- Combine the kabuli chana, green chillies and mint and blend in mixer to a coarse past without using water.
- Add the remaining ingredients and mix well.
- Divide the mixture into 12 equal parts and shape them into patties.
- Deep-fry the patties in hot oil till golden brown in colour.
- Drain on absorbent paper and keep aside.
- Warm the pita bread halves on a hot (tava) griddle.
- Fill each pita bread half with some tomato slices and shredded lettuce, one patty and a spoonful of the dressing on top.
- Repeat for the remaining pita bread halves and other ingredients to make 11 more falafels.
- Serve immediately.
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