chickpeas patties with jowar pita pockets | chickpeas pita pockets with yoghurt dressing | gluten free stuffed sorghum pita pockets |
by Tarla Dalal

chickpeas patties with jowar pita pockets | chickpeas pita pockets with yoghurt dressing | gluten free stuffed sorghum pita pockets | with 30 amazing images.

Chickpeas patties, also known as falafel, are a delightful vegetarian option packed with protein and fiber. When paired with jowar (sorghum) pita pockets, this chickpeas patty with jowar pita pockets not only becomes gluten-free but also adds a nutritious twist. This combination is perfect for anyone seeking a healthy, flavorful meal.

Key ingredients for chickpeas patties with jowar pita pockets.
Chickpeas: Chickpeas have a mild, nutty flavor that complements the earthy taste of jowar (sorghum) flour. One cup of cooked chickpeas has 14 grams of protein, which is a really good amount.

Jowar flour: Jowar and all Millets are rich in Potassium. Potassium is critical for those with high blood pressure as it lessens the impact of sodium.

how to serve chickpeas patties with jowar pita pockets:
1. Take one pita pocket and apply 1/4 tsp garlic chutney on one side of the pita pocket.
2. Place 1 patty over it.
3. Put 1 tbsp of the prepared salad and fill it evenly.

Pro tips for chickpeas pita pockets with yoghurt dressing 1. Dry yeast is used to make pita pockets to provide a light, airy, and pocket-like texture. 2. Add 2 tsp olive oil. Olive oil has a distinctive flavor that adds richness and depth to the dough. It can complement the nutty or earthy flavors of the grains used in the dough.

Enjoy chickpeas patties with jowar pita pockets | chickpeas pita pockets with yoghurt dressing | gluten free stuffed sorghum pita pockets | with step by step photos.

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Chickpeas Patties with Jowar Pita Pockets recipe - How to make Chickpeas Patties with Jowar Pita Pockets

For The Jowar Pita
2 cups jowar (white millet) flour
1 dry yeast
1 tsp sugar
2 tsp olive oil
salt to taste
whole wheat flour (gehun ka atta) for rolling

To Be Mixed Together Into A Salad
1/2 cup hung low fat curds (chakka dahi)
3 garlic (lehsun) cloves , chopped
a pinch of sugar
salt to taste
1/2 cup shredded red cabbage
1/2 cup grated beetroot
1/2 cup grated carrot

For The Patties
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 to taste
1 tbsp oil for cooking

Other Ingredients
3 tsp garlic chutney

Method
For the jowar pita

In a small bowl combine dry yeast and sugar, add 3 tbsp of luke warm water. Mix well.
Cover with a lid and keep aside for 5 minutes or till the dry yeast completely dissolves in the water and is frothy.
Combine the plain flour, olive oil and salt in a deep bowl.
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.
Cover the dough with a wet muslin cloth and allow it to prove for 30 minutes or till the dough rises almost till double.
Divide the dough into 6 equal portions.
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.
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.
Then, cook it on an open flame till it puffs up and brown spots appear on both the sides.
Repeat with the remaining portions to make 5 more jowar pita breads.
Cut each pita bread into 2 halves. Keep aside.

For the salad

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.

For the patties

Drain the kabuli chana and blend it in a mixer to a coarse paste, using enough water.
Transfer the paste into a deep bowl, add chopped dill leaves, chopped mint leaves, chopped cabbage, chopped green chillies and salt. Mix well.
Divide the mixture into 12 equal portions and shape them into a 75 mm. (3”) flat, oval patties.
Heat a non-stick tava (griddle) and lightly brush it with oil.
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.
Repeat step 5 to cook 6 more patties.

How to serve

Take one pita pocket and apply 1/4 tsp garlic chutney on one side of the pita pocket.
Place 1 patty over it. Put 1 tbsp of the prepared salad and spread it evenly.
Repeat with the remaining pitas, patties and salad to make 11 more chickpeas patties with jowar pita pockets.

Nutrient values (Abbrv) per pita pocket

Energy	115 cal
Protein	3.8 g
Carbohydrates	18.6 g
Fiber	4.2 g
Fat	2.8 g
Cholesterol	0 mg
Sodium	17.2 mg

Click here to view calories for Chickpeas Patties with Jowar Pita Pockets

Chickpeas Patties with Jowar Pita Pockets recipe with step by step photos

like chickpeas patties with jowar pita pockets

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what is jowar pita pockets made of ?

what is jowar pita pockets made of ? See below image of ingredients for jowar pita bread.
See below image of ingredients for salad stuffing and patties for jowar pita pockets.

making pita dough for jowar pita bread

For preparing the dough for jowar pita bread recipe | jowar pita bread | healthy jowar pita bread | jowar pita bread on tava | take 1 dry yeast in a small bowl. Dry yeast is used to make pita pockets to provide a light, airy, and pocket-like texture. Refer how to make whole wheat pita bread for those who want to try that.
Add 1 tsp sugar to it. The yeast will feed on the sugar and starches and release CO2, which will cause the dough to rise.

Add 3 tbsp luke warm water. Warm water, but not too hot, is ideal for activating the yeast in the dough. Yeast is a living organism that thrives in warm conditions. When added to lukewarm water, the yeast begins to multiply and produce carbon dioxide gas, which causes the dough to rise.
Mix well.
Cover with a lid and keep aside for 5 minutes or till the dry yeast completely dissolves in the water.
After 5-7 minutes, it would look like this. The frothy layer on top indicates that the yeast is activated. If the mixture doesn't foam, discard and start over with new yeast.
In a deep bowl, take 2 cups jowar (white millet) flour. Ensure you make use of a big bowl as the dough will rise and you do not want it to get messy. If you have a stand mixer, then make use of it to prepare the pita bread dough.

Add 2 tsp olive oil. Olive oil has a distinctive flavor that adds richness and depth to the dough. It can complement the nutty or earthy flavors of the grains used in the dough.
Add salt to taste. We added 1/4th tsp salt.
Add the yeast-water mixture in the center.
Gradually add warm water. We added 3/4th cup luke warm water. The quantity required will vary depending upon the quality of flour. If the dough becomes too sticky then add some flour.
Mix well and knead into a soft dough.

Cover the dough with a wet muslin cloth and allow it to prove for 30 minutes or till the dough rises almost till double. Covering also prevents the dough from forming a dry layer on top.

rolling jowar pita bread

After half an hour, the dough doubles in volume. Deflate the dough and knead the dough again to remove the excess air.
Divide the dough into 6 equal portions.
Pat each portion of the dough into an oblong of 175 mm. (7”) length and 6 mm. (¼”) thickness using a little whole wheat flour for rolling.

making jowar pita bread

To prepare the jowar pita bread | healthy jowar pita bread | jowar pita bread on tava | heat a non-stick tava (griddle) and place the rolled pita bread over it. Alternatively, you can even bake the pita bread in an oven.

Cook the Jowar Pita Bread on a medium flame for 1 minute on one side.
Flip it and cook on the other side till small blisters are seen.
Then, cook it on an open flame till it puffs up and brown spots appear on both sides.
Remove in a plate and our Jowar Pita Bread is ready!

making salad

In a bowl put 1/2 cup hung low fat curds (chakka dahi). The tangy flavor of curd complements the savory taste of the chickpeas and jowar pita pockets.

Add 3 garlic (lehsun) cloves , chopped. Garlic adds a strong, savory flavor that complements the earthy taste of jowar (sorghum) flour. It enhances the overall taste profile of the pita pockets.
Add a pinch of sugar. This balances the sourness of the curds.
Add salt to taste. We added 1/4th tsp salt.
Add 1/2 cup chopped purple cabbage. Purple cabbage is used in the dressing for Jowar Pita Pockets to add a vibrant color, a refreshing crunch, and a subtle sweetness.
Add 1/2 cup grated beetroot. Beetroot adds a natural sweetness and earthiness to the dressing. The vibrant color of beetroot can brighten up the dressing and make it more visually appealing.

Add 1/2 cup grated carrot. Carrots have a natural sweetness that can help balance the savory flavors of the pita pockets and any fillings. Carrot is great for the eyes.They relieve constipation, lower blood pressure, have fibre and lower cholesterol.
Mix well and keep aside. Refrigerate till use.

for the chickpeas patties

Drain the kabuli chana. Chickpeas have a mild, nutty flavor that complements the earthy taste of jowar (sorghum) flour. One cup of cooked chickpeas has 14 grams of protein, which is a really good amount.
Put it in a mixer.
Add enough water to blend to a coarse paste. We added 1/4th cup water.

Blend to a coarse paste.
Put the paste in a bowl.
Add 3/4 cup chopped dill leaves. Dill has a bright, slightly citrusy flavor that complements the earthy taste of jowar (sorghum) flour.
Add 3/4 cup chopped mint leaves (phudina). Mint adds a fresh and herbaceous flavor that complements the earthy taste of the jowar flour and the other ingredients in the patties.
Add 1/4 cup chopped cabbage.

Add 1 tsp finely chopped green chillies. Green chilies add a spicy and tangy flavor that complements the neutral taste of the jowar (sorghum) flour.
Add salt to taste. We added 3/4th tsp salt.
Mix well.
Divide the mixture into 12 equal portions.
Heat a non-stick tava (griddle) and lightly brush it with oil.

Place 6 patties on the tava.
Cook each patty, using ¼ tsp of oil, till it is golden brown in colour from both the sides.
Drain cooked patties on absorbent paper and keep aside.

how to serve chickpeas patties with jowar pita pockets

Place a jowar pita bread on a clean dry surface.
Cut it into half from the centre.

Take one pita pocket and apply 1/4 tsp garlic chutney on one side of the pita pocket.
Place 1 patty over it.
Put 1 tbsp of the prepared salad and fill it evenly.
Repeat with the remaining pitas, patties and salad to make 11 more pita pockets.
Serve jowar pita bread recipe | jowar pita bread | healthy jowar pita bread | jowar pita bread on tava | immediately.

pro tips for chickpeas patties with jowar pita pockets

For preparing the dough for jowar pita bread recipe | jowar pita bread | healthy jowar pita bread | jowar pita bread on tava | take 1 dry yeast in a small bowl. Dry yeast is used to make pita pockets to provide a light, airy, and pocket-like texture. Refer how to make whole wheat pita bread for those who want to try that.
Add 2 tsp olive oil. Olive oil has a distinctive flavor that adds richness and depth to the dough. It can complement the nutty or earthy flavors of the grains used in the dough.
Add 1/2 cup chopped purple cabbage. Purple cabbage is used in the dressing for chickpeas patties with jowar pita pockets to add a vibrant color, a refreshing crunch, and a subtle sweetness.
Chickpeas have a mild, nutty flavor that complements the earthy taste of jowar (sorghum) flour. One cup of cooked chickpeas has 14 grams of protein, which is a really good amount.

benefits of chickpeas patties with jowar pita pockets

Chickpeas Patties with Jowar Pita Pockets is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest). Serving size is 2 Chickpeas Patties with Jowar Pita Pockets.
1. Fiber : Dietary fiber reduces the risk of heart disease, prevents the spike in blood sugar levels and hence super for diabetics. Consume more fruits, vegetables (green peas , carrot, bitter gourd ), dals ( chana dal, urad dal , toovar dal) moong, oats, matki, whole grains . 34% of RDA.
2. Magnesium : Magnesium is required for formation of bones and teeth. It helps in the metabolism of calcium and potassium. magnesium rich Indian foods like leafy vegetables ( spinach, broccoli, kale), pulses ( rajma, chawli, moong ), nuts (walnuts, almonds) , cereals ( jowar, bajra, whole wheat flour, dalia). 30% of RDA.
3. Phosphorus : Phosphorus rich Indian foods works closely with calcium to build bones. Phosphorus rich Indian foods like dairy products ( milk, paneer, curds), nuts ( almonds, peanuts, walnuts) , seeds, jowar, bajra, moong, matki, oats, ragi, whole wheat flour etc. 28% of RDA.
4. Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, toor dal , sesame seeds ). 20% of RDA.
5. Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. Indian Foods rich in B1 are Flax seeds (alsi), Sunflower seeds, sesame seeds, Garden cress seeds (halim), capsicum, whole wheat flour , chana dal, moong, walnuts, masoor dal, brown rice , jowar, bajra. 20% of RDA.
6. Vitamin B2 (riboflavin) : Vitamin B2 enables the production of red blood cells that contribute to the rise in your energy levels. So have more milk, curds, eggs and green leafy vegetables. 18% of RDA.
7. Calcium. See Calcium rich recipes : Calcium is a mineral that makes bones stay strong. See our list of calcium rich Indian foods. Dairy products: Like milk, curds, cheese, paneer and buttermilk. Green leafy vegetables like spinach, fenugreek, broccoli. Nuts ( almonds, peanuts, walnuts) and ragi. Required from kids to adults. 18% of RDA.
8. Protein : Protein is required for managing the wear and tear of all cells of the body. Have protein rich Indian foods like curds, paneer, Greek yoghurt, tofu, almonds, sprouts, chana, rajma, chick peas, quinoa, buckwheat ). 14% of RDA.