Chickpeas Patties With Jowar Pita Pockets Recipe

Ingredients

• 2 cups jowar atta (jowar flour)
• 1 dry yeast
• 1 tsp sugar
• 2 tsp olive oil
• salt (namak) to taste
• whole wheat flour (gehun ka atta) for rolling
• 1/2 cup hung low fat curds (chakka dahi)
• 3 garlic (lehsun) cloves, chopped
• a pinch of sugar
• salt (namak) to taste
• 1/2 cup shredded red cabbage
• 1/2 cup grated beetroot
• 1/2 cup grated carrot
• 1 cup soaked kabuli chana (white chick peas)
• 3/4 cup chopped dill leaves
• 3/4 cup chopped mint leaves (phudina)
• 1/4 cup chopped cabbage
• 1 tsp finely chopped green chillies
• salt (namak) to taste
• 1 tbsp oil for cooking

Steps

1. In a small bowl combine dry yeast and sugar, add 3 tbsp of luke warm water. Mix well.
2. Cover with a lid and keep aside for 5 minutes or till the dry yeast completely dissolves in the water and is frothy.
3. Combine the plain flour, olive oil and salt in a deep bowl.
4. Make a well in the centre and add the yeast-sugar mixture. Gradually add approx. 1/2 cup of warm water and knead it into soft dough.
5. Cover the dough with a wet muslin cloth and allow it to prove for 30 minutes or till the dough rises almost till double.
6. Divide the dough into 6 equal portions.
7. Take a portion of the dough and pat it into an oblong of 175 mm. (7”) length and 6 mm. (1/4”) thickness using a little whole wheat flour for rolling.
8. Heat a non-stick tava (griddle) and cook the jowar pita bread on a medium flame for 1 minute on both the sides or till small blisters are seen.
9. Then, cook it on an open flame till it puffs up and brown spots appear on both the sides.
10. Repeat with the remaining portions to make 5 more jowar pita breads.
11. Cut each pita bread into 2 halves. Keep aside.
12. In a deep bowl combine hung low fat curds, chopped garlic, sugar, salt, shredded red cabbage, grated beetroot and grated carrot. Mix well and keep aside. Refrigerate till use.
13. Drain the kabuli chana and blend it in a mixer to a coarse paste, using enough water.
14. Transfer the paste into a deep bowl, add chopped dill leaves, chopped mint leaves, chopped cabbage, chopped green chillies and salt. Mix well.
15. Divide the mixture into 12 equal portions and shape them into a 75 mm. (3”) flat, oval patties.
16. Heat a non-stick tava (griddle) and lightly brush it with oil.
17. Place 6 patties on the tava and cook each patty, using 1/4 tsp of oil, till it is golden brown in colour from both the sides. Drain on absorbent paper and keep aside.
18. Repeat step 5 to cook 6 more patties.
19. Take one pita pocket and apply 1/4 tsp garlic chutney on one side of the pita pocket.
20. Place 1 patty over it. Put 1 tbsp of the prepared salad and spread it evenly.
21. Repeat with the remaining pitas, patties and salad to make 11 more chickpeas patties with jowar pita pockets.