Mexican Pita Pockets
by Tarla Dalal
Added to 484 cookbooks
This recipe has been viewed 52815 times
Soft pita breads made with whole wheat flour and filled with a spicy Mexican bean filling that will help to keep the blood sugar levels in check. Served with salad and a delicious mint dressing which add a bouquet of tantalising flavours to this dish.
- Combine all the ingredients in a bowl and knead into a soft dough using enough water. Knead until it is smooth and elastic.
- 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 the air.
- Divide the dough into 4 equal parts. Roll out each portion into a circle of 100 mm. (4") diameter and 6mm. (1/4") thickness.
- Cook the pita breads on a hot tava (griddle) over medium heat on each side for a minute or until the bread puffs up and a cavity is created in the bread. Remove and keep aside.
- Cut each pita bread into 2 halves and keep aside.
- Pressure cook the beans till they are overcooked.
- Drain and the grind the beans to a coarse paste in a blender or mash them.
- Heat the oil in a non-stick pan, add the garlic and spring onion whites and sauté till the onion whites have turned translucent.
- Add the rest of ingredients and sauté till the mixture has dried up. Cool completely.
- Divide the mixture into 4 equal portions. Shape each portion into a patty.
- Warm the pita bread halves on a tava (griddle).
- Fill each pita bread half with some tomatoes and lettuce, one bean patty and a spoonful each of the mint dressings on top.
- Repeat for the remaining pita bread halves and other ingredients to make 3 more pita pockets.
- Serve immediately.
Nutrient values per pita pocket
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