Paneer Pita Pockets

by Tarla Dalal

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Tiny, oval, unleavened breads, cut into halves and stuffed with cottage cheese coleslaw. Now, that's what i call enduring charm!

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Preparation Time: 20 mins
Cooking Time: 15 mins
Makes 4 pita pockets
Show me for pita pockets

Ingredients

For The Pita Bread
3/4 cup whole wheat flour (gehun ka atta)
3/4 tsp fresh yeast , crumbled
1/4 tsp sugar
1/2 tsp salt
1/2 tsp oil for kneading

To Be Mixed Into A Marinade
2 tbsp oil
1 tsp. lemon juice
12 mm. ( 1/2”) grated ginger (adrak)
salt to taste
2 tbsp chopped coriander (dhania)
1 tsp finely chopped garlic (lehsun)

For The Paneer Coleslaw
1/2 cup paneer , cut into 12 mm. ( 1/2”) cubes
1 cup shredded cabbage
1/2 cup grated carrot
1/4 cup eggless mayonnaise
1/4 tsp mustard powder
1 to 2 tsp lemon juice
salt to taste

Method
For the pita bread

Combine all the ingredients in a bowl and knead into a soft dough using enough water until it is smooth and elastic.
Add the oil and knead again till smooth.
Cover the dough with a wet muslin colth and allow it prove till it doubles in volume (approx. 15 to 20 minutes).
Press the dough lightly to remove the air and divide it into 4 equal portions.
Roll out each portion into a circle of 100 mm. (4") diameter and 6 mm. (¼") thickness.
Cook the pita breads on a hot tava (griddle) on a medium heat on each side for a minute or till the bread puffs up and a cavity is created in the bread.
Cut each pita bread into 2 halves and keep aside.

For the paneer coleslaw

Combine the paneer and the prepared marinade in a bowl, mix gently and marinate for at least 20 minutes.
Add all the remaining ingredients,mix gently andrefrigerate for ½ an hour.
Divide the coleslaw into 4 equal portions and keep aside.

How to proceed