Pita Pocket
Pita bread with chickpea patties is an excellent combination. The taste is enhanced when served with a hot sauce.
Cooking Time

-10 Min

Preparation Time

- 15 Min

INGREDIENTS

  • 3 pita breads
  • FOR sauce
  • 1red bell pepper
  • 1tomato
  • 1 tsp Olive oil
  • 1 tsp garlic chopped
  • 1 tsp red chillies chopped
  • 2 tsp cayenne pepper
  • 1 tsp oil
  • 1 tsp lime juice
  • 1 tbsp Yogurt
  • Salt
  • FOR patty
  • 1 cup chickpeasboiled
  • 1/2 cup broken wheatsoaked
  • 1 tsp green chillies chopped
  • 1 tsp cayenne pepper
  • 2 tsp parsley chopped
  • 1 tsp mint chopped
  • 1 tbsp lime juice
  • 2 tbsp breadcrumbs
  • Breadcrumbs as required
  • Salt
  • Oil for frying
  • FOR Garnish
  • Pickled beetroot
  • lettuce chopped
  • tomatoes chopped
  • Fresh herbs

HOW TO PREPARE PITA POCKET

  1. 1

    Roast the red bell pepper and tomato in an oven after mixing with olive oil, chopped garlic and salt.
  2. 2

    When these are roasted well allow them to cool.
  3. 3

    Then peel off the skin, scoop out the insides, chop finely.
  4. 4

    Add the chopped roasted red bell pepper and tomato to the blender.
  5. 5

    Add chopped red chillies, cayenne powder and a little oil.
  6. 6

    Blend these to make the sauce.
  7. 7

    Add some more salt and then transfer the sauce to a bowl.
  8. 8

    To this sauce, add a little lime juice and some yogurt.
  9. 9

    Mix well.
  10. 10

    In another bowl, take some boiled chickpeas and mash them.
  11. 11

    Mix this with soaked broken wheat.
  12. 12

    Add chopped green chillies, cayenne pepper, chopped parsley, chopped mint, salt, lime juice and breadcrumbs.
  13. 13

    Mix well.
  14. 14

    Make cutlet shapes using this mixture.
  15. 15

    Coat it with breadcrumbs , Heat oil in a pan.
  16. 16

    Fry it in the hot oil.
  17. 17

    When fried, drain off the excess oil.
  18. 18

    Place the fried patties in the middle of pita breads.
  19. 19

    Garnish it with pickled beetroot, chopped lettuce, chopped tomatoes and fresh herbs.
  20. 20

    Serve it with the hot pepper sauce.
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Rakhee Vaswani

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Rakhee Vaswani�s biggest asset is her deep-rooted passion for the culinary arts. With over two decades of experience in the food industry, her passion culminated into the first cooking studio in India, called Palate Culinary Studio�a state-of-the-art internationally recognised cooking school, in early 2010.

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