Paneer Pita Pockets


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The whole family will enjoy these fresh and soft pita pockets, packed with a scrumptious and juicy coleslaw of veggies and paneer with mayonnaise.

5/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD
पनीर पीटा पॉकिट़्ज - हिन्दी में पढ़ें 

Added to 104 cookbooks   This recipe has been viewed 39970 times

You will find this recipe especially satisfying, because every part of it, from the pita bread to the paneer coleslaw is homemade. Although that might sound daunting, it is not so. While it takes around twenty minutes to prepare the ingredients, the actual assembly and cooking of the pita pockets are quite fast, so you will actually enjoy making it. The whole family will enjoy these fresh and soft pita pockets, packed with a scrumptious and juicy coleslaw of veggies and paneer with mayonnaise.

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Paneer Pita Pockets recipe - How to make Paneer Pita Pockets

Preparation Time:    Cooking Time:    Total Time:     Makes 6 pita pockets
Show me for pita pockets

Ingredients

For The Pita Bread
3/4 cup whole wheat flour (gehun ka atta)
1/2 tsp dry yeast
1/2 tsp sugar
2 tsp olive oil
salt to taste
whole wheat flour (gehun ka atta) for rolling

To Be Mixed Into A Marinade
2 tbsp oil
1 tsp lemon juice
salt to taste
2 tbsp chopped coriander (dhania)
1 tsp finely chopped garlic (lehsun)

For The Paneer Coleslaw
1 cup chopped paneer (cottage cheese)
1 cup shredded cabbage
1/2 cup grated carrot
1 tsp finely chopped green chillies
1/2 cup eggless mayonnaise
salt to taste
Method
For the pita bread

    For the pita bread
  1. Combine the dry yeast with 2 tbsp of water in a bowl, cover and keep aside for 5 minutes or till the dry yeast completely dissolves in the water.
  2. Combine all the ingredients along with the yeast mixture in a deep bowl and knead into a soft dough using enough water.
  3. Cover the dough with a wet muslin cloth and allow it to prove for 30 minutes or till the dough doubles in volume.
  4. Press the dough lightly to remove the air.
  5. Divide the dough into 3 equal portions, roll out each portion into an oblong of 175 mm. (7”) length and 6 mm. (1/4”) thickness using a little whole wheat flour for rolling.
  6. Heat a non-stick tava (griddle) and cook the pita bread on a medium flame on for 1 minute on each side or till the pita bread puffs up and a cavity is created in the bread.
  7. Cook it on an open flame till it puffs up and brown spots appear on both the sides.
  8. Cut each pita bread into 2 halves. Keep aside.

For the paneer coleslaw

    For the paneer coleslaw
  1. Combine the paneer and the prepared marinade in a deep bowl, mix gently and marinate for at least 10 minutes.
  2. Add all the remaining ingredients and mix well.
  3. Divide the coleslaw into 6 equal portions and keep aside.

How to proceed

    How to proceed
  1. Just before serving, warm the pita bread halves on a non-stick tava (griddle) stuff each with a portion of the coleslaw and serve immediately.
Accompaniments

Chickpea Soup ( Soups and Salads Recipe ) 
Lebanese Garlic Sauce 

Nutrient values per pita pocket
Energy196 cal
Protein5.2 g
Carbohydrates13.3 g
Fiber1 g
Fat13.6 g
Cholesterol0 mg
Vitamin A387.8 mcg
Vitamin B1-0.2 mg
Vitamin B2-0.2 mg
Vitamin B30.4 mg
Vitamin C19.9 mg
Folic Acid9.1 mcg
Calcium136.5 mg
Iron0.9 mg
Magnesium0 mg
Phosphorus0 mg
Sodium6.2 mg
Potassium58.4 mg
Zinc0.4 mg

RECIPE SOURCE : Paneer SnacksBuy this cookbook

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Reviews

Paneer Pita Pockets
5
 on 16 Mar 17 01:49 PM


Its awesome and super easy.Thanks for sharing this recipe.
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Tarla Dalal    Hi, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Reply
16 Mar 17 02:46 PM
Paneer Pita Pockets
5
 on 26 Mar 15 01:16 PM


Home made pita bread, with lovely garden fresh vegetables, and soft marinated paneer, with creamy mayyo... just creates a lip smaking snack..
Paneer Pita Pockets
5
 on 14 Mar 12 12:00 PM


too gud, was liked by all.