Jowar Pita Pockets ( Folic Acid and Zinc Rich Recipe )
by Tarla Dalal
Added to 40 cookbooks
This recipe has been viewed 27351 times
Falafels in an Indian and healthier avatar! Jowar contains zinc that is a great immune booster, folic acid that is a blood synthesizer.
These multi-nutrient fibre rich pockets are filled with shredded veggies mixed with curd, making it a sumptuous, healthy meal. Indulge without guilt!
- Sieve the jowar flour and salt together in a bowl.
- Add enough lukewarm water and knead into a soft dough.
- Divide the dough into 6 equal portions.
- Wet your palms and flatten each portion into a 125 mm (5") diameter circle.
- Heat a non-stick tava (griddle) and roast it on both sides till brown spots appear on both the sides.
- Repeat with the remaining portions to make 5 more pitas. Keep aside.
- Drain the kabuli chana and blend it in a mixer to a coarse paste, using enough water.
- Combine all the ingredients including the kabuli chana in a bowl and mix well.
- Divide the mixture into 12 equal portions and shape them into a 75 mm. (3”) flat, oval patties.
- Heat a non-stick tava (griddle) and cook each patty, using ¼ tsp of oil, till it is golden brown in colour from both the sides. Drain on absorbent paper and keep aside.
- Divide the salad into 12 equal portions and keep aside.
- Cut the jowar pita into half so that they form pockets. Warm the halves on a hot tava (griddle).
- Fill each pita half with one patty and a portion of the salad.
- Repeat with the remaining pitas, patties and salad to make 11 more pita pockets.
- Serve immediately.
Nutrient values (Abbrv) per pita pocket
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