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Chhole shawarma in pita pockets

Jun-28-2018
Ishika Uppal
25 minutes
Prep Time
25 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Chhole shawarma in pita pockets RECIPE

Delicious homemade pita pockets stuffed with spicy Indian chhole and served with dips and salads as shawarma makes it a fusion dish with a novel idea. Its a beautiful and eye catching way of presenting the regular dish and makes it healthy with baked pitas

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Fusion
  • Baking
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. For pita bread :
  2. 90 gms of wholewheat flour
  3. 80gms of all purpose flout
  4. 120ml lukewarm water
  5. 1/2tsp honey
  6. 1tsp yeast
  7. 1/2 tbsp olive oil
  8. 1/2tsp salt
  9. For Chickpeas masala
  10. 1 cup boiled chickpeas
  11. 1tbsp olive oil
  12. 1/2 cup onion chilli paste
  13. 1tsp ginger paste
  14. 1tsp garlic paste
  15. 1/2 cup chopped mint leaves
  16. 1 diced tomato
  17. 5-6 thin slices of red capsicum
  18. 2tbsp thick yogurt
  19. Salt
  20. 1tsp tumeric powder
  21. 1TSP CUMIN POWDER
  22. 1tsp paprika powder
  23. 1tsp all spice mix
  24. 1tsp Lemon juice
  25. 1tbsp Chopped coriander

Instructions

  1. IN A MIXING BOWL PUT WATER, HONEY AND YEAST. STIR WELL AND KEEP ASIDE TO PROOF FOR ABOUT 5 MINUTES
  2. IN ANOTHER BOWL TAKE BOTH THE FLOURS AND STIR IN SALT AND OLIVE OIL. MIX WELL
  3. NOW POUR THE YEAST MIXTURE IN THE FLOUR MIX AND MIX UNTIL A DOUGH IS FORMED
  4. KEEP KNEADING THE DOUGH UNTIL A SOFT DOUGH IS FORMED
  5. APPLY LITTLE OIL TO THE DOUGH AND COVER IT WITH A DAMP CLOTH. KEEP ASIDE UNTIL THE DOUGH DOUBLES IN SIZE ABOUT 1 HOUR.
  6. GENTLY DEGAS THE DOUGH AND TAKE IT ON THE WORK STATION
  7. MEANWHILE PREHEAT THE OVEN AT 230℃
  8. DIVIDE THE DOUGH INTO 4 EQUAL BALLS AND ROLL EACH INTO A 1/4"THICK CIRCLE WITH THE HELP OF ROLLING PIN
  9. PLACE THEM ON A BAKING TRAY AND BAKE FOR 7-8 MINUTES UNTIL THEY PUFF UP.
  10. IN A NON-STICK HANDI POUR OIL AND ADD IN ONION . SAUTE TILL IT TURNS GOLDEN
  11. NOW ADD IN GINGER GARLIC PASTE
  12. ONCE THE ENTIRE MIX TURNS GOLDEN STIR IN CHOPPED TOMATO AND CAPSICUM
  13. NOW ADD CHOPPED MINT LEAVES ,SALT AND SPICES
  14. COOK FOR ANOTHER 5 MINUTES AND ADD IN CURD AND BOILED CHICKPEAS. KEEP STIRRING CONTINUOUSLY
  15. COVER THE LID AND COOK ON SLOW FLAME FOR APPROXIMATELY 10 MINUTES.
  16. REMOVE FROM FLAME ONCE DONE.
  17. Stuff the pita bread with chhole and serve.

Reviews (1)  

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Shikha Roy
Jul-03-2018
Shikha Roy   Jul-03-2018

Would love to try this.

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