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Broccoli and Cheese Tikkis in Pita Pocket | Vegetable Tikki Pita Wraps | Pita Pockets with Broccoli & Cheese Tikki Filling |
Tarla Dalal
09 October, 2015
Table of Content
Broccoli and Cheese Tikkis in Pita Pocket | Vegetable Tikki Pita Wraps | Pita Pockets with Broccoli & Cheese Tikki Filling | with step by step photos.
Broccoli and Cheese Tikkis in Homemade Pita Pockets: A Flavorful Delight
This recipe transforms humble ingredients into a vibrant and satisfying meal, perfect for a wholesome snack or a light dinner. At its heart are the homemade pita pockets, offering a soft, airy embrace for the flavorful tikkis. The process begins by activating dry yeast with warm water and sugar, allowing it to bloom for a few minutes. This active yeast is then combined with plain flour, oil, and salt, kneaded into a pliable dough. The dough's crucial proving stage, where it doubles in volume under a wet muslin cloth, is essential for achieving that characteristic light and airy texture, making the pita pockets truly delightful.
Crafting the Perfect Pita Pockets
Once the dough has perfectly risen, it's gently deflated to release air, then divided into equal portions. Each portion is skillfully rolled into an oblong shape, precisely 7 inches in length and 1/4 inch thick, ensuring consistency in size and texture. These rolled-out dough pieces are then cooked on a non-stick tava (griddle) over a medium flame. The magic happens within a minute on each side as the pita bread puffs up, creating a natural cavity. A final touch on an open flame encourages further puffing and develops those desirable brown spots, signifying a perfectly cooked pita ready to be halved and filled.
The Heart of the Meal: Broccoli and Cheese Tikkis
The star of this dish, the Broccoli and Cheese Tikkis, offers a delightful blend of textures and tastes. The preparation starts by sautéing finely chopped onions, garlic, and green chilies in oil until aromatic. This forms a pungent base for the finely chopped broccoli, which is then added with salt and sautéed until tender-crisp. After a slight cooling, the mixture is brought together with cornflour (acting as a binding agent), grated processed cheese (adding creaminess and flavor), and breadcrumbs (providing structure and crispness). This ensures the tikkis hold their shape and have a satisfying bite.
Shaping and Cooking the Tikkis to Golden Perfection
Once the tikki mixture is ready, it's divided into six equal portions, each meticulously shaped into an oblong tikki. Attention to detail in this step ensures even cooking and presentation. These shaped tikkis are then cooked on a greased non-stick tava over a medium flame. The goal is to achieve a beautiful golden-brown color on both sides, indicating they are perfectly cooked through and have developed a slight crispness on the exterior. This patient cooking process is key to unlocking the full flavor of the broccoli and cheese within each tikki.
Assembling Your Delicious Pita Pockets
The final step is the assembly, where all the prepared components come together to create a mouth-watering experience. Each pita halve is generously filled with one golden-brown broccoli and cheese tikki. To elevate the flavor profile, a spoonful of fresh garlic chutney is spread over the tikki, adding a zesty, pungent kick. Finally, thin slices of onion and tomato are evenly distributed, providing a refreshing crunch and a hint of tanginess that perfectly complements the rich tikki and spicy chutney.
Serve Immediately for Optimal Flavor
The beauty of this dish lies in its freshness, so it's paramount to serve it immediately after assembly. This ensures the pita pockets remain soft and warm, the tikkis retain their delightful texture, and the fresh garlic chutney, onions, and tomatoes are at their peak. This Broccoli and Cheese Tikkis in Pita Pocket recipe offers a harmonious blend of textures and flavors, from the earthy broccoli and savory cheese to the aromatic garlic and tangy vegetables, all encased in a soft, homemade pita. It's a testament to how simple, wholesome ingredients can be transformed into a truly satisfying and memorable meal.
Tags
Preparation Time
15 Mins
Cooking Time
10 Mins
Total Time
25 Mins
Makes
6 servings
Ingredients
For The Pita Pockets
3/4 cup plain flour (maida)
1/2 tsp dry yeast
1/2 tsp sugar
2 tsp oil
salt to taste
For The Cheese and Broccoli Tikkis
1/2 cup grated processed cheese
1 cup finely chopped broccoli
1 tbsp oil
1/2 cup finely chopped onion
2 tsp finely chopped garlic (lehsun)
2 tsp finely chopped green chillies
salt to taste
3 tbsp cornflour
1/2 cup bread crumbs
oil for greasing and cooking
Other Ingredients
6 tsp fresh garlic chutney
1/2 cup thinly sliced onions
1/2 cup thinly sliced tomatoes
Method
For the pita pockets
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.
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Combine all the ingredients along with the yeast mixture in a deep bowl and knead into a soft dough using enough water.
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Cover the dough with a wet muslin cloth and allow it to prove for 30 minutes or till the dough doubles in volume.
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Press the dough lightly to remove the air.
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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.
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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.
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Cook it on an open flame till it puffs up and brown spots appear on both the sides.
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Place a pita bread on a clean dry surface.
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Cut each pita bread into 2 halves and keep aside.
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For the cheese and broccoli tikkis
Heat the oil in a broad non-stick pan, add the finely chopped onion, finely chopped garlic (lehsun) and finely chopped green chillies and sauté on a medium flame for 2 minutes.
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Add the finely chopped broccoli and salt to taste and sauté on a medium flame for 2 minutes. Remove from the fire, cool slightly.
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Add the cornflour, grated processed cheese and bread crumbs and mix well.
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Divide the mixture into 6 equal portions and roll each portion into an oblong shape tikki.
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Heat a non-stick tava (griddle) , grease it with oil, place the tikkis on it and cook on a medium flame using a little oil till they turn golden brown in colour from both the sides. Keep aside.
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How to proceed
Fill a pita halve with 1 broccoli and cheese tikki, put 1 tsp of fresh garlic chutney and finally little thinly sliced onions and thinly sliced tomatoes evenly over it.
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Repeat step 1 to make 5 more.
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Serve Broccoli and Cheese Tikkis in Pita Pocket | Vegetable Tikki Pita Wraps | Pita Pockets with Broccoli & Cheese Tikki Filling immediately.
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Broccoli and Cheese Tikkis in Pita Pocket recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 176 cal |
| Protein | 5.3 g |
| Carbohydrates | 24.7 g |
| Fiber | 1.2 g |
| Fat | 6.4 g |
| Cholesterol | 6.7 mg |
| Sodium | 87.7 mg |
Click here to view Calories for Broccoli and Cheese Tikkis in Pita Pocket
The Nutrient info is complete
Madhu
Aug. 31, 2020, 3:43 p.m.
Forgot to mention in my earlier review. In step 4 of broccoli tikkis, water needs to be added to make tikkis.
Madhu
Aug. 26, 2020, 12:54 p.m.
The tikkis are good. I used ready made pita bread. The only thing which needs to be adjusted is the garlic chutney. I have spicy red chilli powder, so it turned out super spicy. Recommended measurements for red garlic chutney. 1/4 cup garlic, 1 - 1.5 tbsp water , 1tbsp, 1/2 tbsp chilli powder lemon juice and salt as needed.
Tarla Dalal
Aug. 26, 2020, 12:54 p.m.
Thanks so much for your valuable comment, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Dimple
July 22, 2019, 2:34 p.m.
Can I make pita bread using wheat flour instead of maida
Tarla Dalal
July 22, 2019, 2:34 p.m.
Hi Dimple, Yes, you can make pita bread using whole wheat flour. Try this https://www.tarladalal.com/Pita-Bread-Lebanese-Whole-Wheat-Pita-Bread-22571r
Dhwani Gandhi
Feb. 16, 2016, 4:40 p.m.
The pockets came out so well. They are so soft and fluffy. The cheese and broccoli tikki is another amazing thing in this recipe. It is so yum that you can have the tikkis just like that also. The garlic chutney and veggies along with the tikki make a great recipe.
