Name: Chhole shawarma in pita pockets recipe by Ishika Uppal at BetterButter
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: For pita bread :; 90 gms of wholewheat flour; 80gms of all purpose flout; 120ml lukewarm water; 1/2tsp honey; 1tsp yeast; 1/2 tbsp olive oil; 1/2tsp salt; For Chickpeas masala; 1 cup boiled chickpeas; 1tbsp olive oil; 1/2 cup onion chilli paste; 1tsp ginger paste; 1tsp garlic paste; 1/2 cup chopped mint leaves; 1 diced tomato; 5-6 thin slices of red capsicum; 2tbsp thick yogurt; Salt; 1tsp tumeric powder; 1TSP CUMIN POWDER; 1tsp paprika powder; 1tsp all spice mix; 1tsp Lemon juice; 1tbsp Chopped coriander

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

Ingredients Serving: 4

For pita bread :
90 gms of wholewheat flour
80gms of all purpose flout
120ml lukewarm water
1/2tsp honey
1tsp yeast
1/2 tbsp olive oil
1/2tsp salt
For Chickpeas masala
1 cup boiled chickpeas
1tbsp olive oil
1/2 cup onion chilli paste
1tsp ginger paste
1tsp garlic paste
1/2 cup chopped mint leaves
1 diced tomato
5-6 thin slices of red capsicum
2tbsp thick yogurt
Salt
1tsp tumeric powder
1TSP CUMIN POWDER
1tsp paprika powder
1tsp all spice mix
1tsp Lemon juice
1tbsp Chopped coriander

Instructions

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

Similar Recipes