Paneer and Broken Wheat Patties in Whole Wheat Pita Pocket
by Tarla Dalal
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Added to 134 cookbooks
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Whole wheat pita pockets stuffed with innovative and nutrient-packed patties made of paneer and broken wheat, and laced with a tangy dressing, this is a nourishing, filling and exotic snack! The use of whole wheat flour and broken wheat for preparing Nutritious Patties in Whole Wheat Pita Pockets ensures a good dose of fibre, while vitamin A rich carrot, and calcium and protein rich paneer help in growth and development of bones. Although a bit time consuming, this exciting and nutritious snack is worth a try as it spans all food groups.
- Combine the dry yeast, sugar, 3 tbsp of lukewarm water and the plain flour in a small bowl. Cover with a lid and keep aside for 5 minutes.
- Combine the wheat flour, salt and the yeast mixture in a bowl and knead into a soft dough until the dough is smooth and elastic, using enough water.
- Add the oil and knead again.
- Cover the dough with a wet muslin cloth and allow it prove till it doubles in volume (approx. 15 to 20 minutes).
- Press the dough lightly to remove the air.
- Divide the dough into 6 equal portions.
- Roll out a portion into a circle of 150 mm. (6") oblong shape using plain flour for rolling.
- Heat a non-stick tava (griddle) and cook it on a medium flame for 1 minute on each side.
- Cook it on an open flame till it puffs up and brown spots appear on both the sides.
- Cut the pita bread into 2 halves.
- Repeat step 7 to 10 to make 10 more pita breads. Keep aside.
- Clean and wash the broken wheat thoroughly. Heat 1 cup of water in a deep pan, add the broken wheat and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Strain the excess water using a strainer.
- Combine all the ingredients including the broken wheat in a bowl and mix well.
- Divide the mixture into 12 equal portions and shape into a round flat patty.
- Heat a non-stick tava (griddle) and grease it lightly using ¼ tsp of oil.
- Cook each patty on a medium flame, using ¼ tsp of oil, till it turns golden brown in colour from both the sides. Keep aside.
- Just before serving, warm the pita bread halves on a non-stick tava (griddle).
- Fill each pita bread halve with 2 to 3 tomato slices some lettuce, one patty and a tbsp of the dressing on top.
- Serve immediately.
Nutrient values (Abbrv) per pita pocket
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