You are here: Home > Cuisine > Lebanese Vegetarian > Lebanese Appetizers > Mini Low-cal Pita Pockets ( Healthy Starter Recipe ) Mini Low-cal Pita Pockets ( Healthy Starter Recipe ) by Tarla Dalal Pockets of joy to pep up your parties! pita bread made with whole wheat flour and filled with chickpeas patties are teamed up with healthy bread mayonnaise and veggies for a wholesome, low-cal experience. While regular pita pockets contain approximately 250 calories, these contain only 123 each. 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Close 04 Apr 2020 This recipe has been viewed 42151 times Mini Low-cal Pita Pockets ( Healthy Starter Recipe ) recipe - How to make Mini Low-cal Pita Pockets ( Healthy Starter Recipe ) Tags Lebanese Appetizers, StartersLow Calorie Indian SnacksIndian TawaCocktail PartyMixerTavaQuick Snacks / Quick Starters Preparation Time: 20 mins Cooking Time: 5 mins Total Time: 25 mins 6Makes 6 pita pockets Show me for pita pockets Ingredients For The Pita Pockets1/2 cup whole wheat flour (gehun ka atta)1/2 tsp crumbled fresh yeast1 tsp sugar1/4 tsp salt1/4 tsp oilFor The Filling1 cup boiled and drained kabuli chana (chick peas)3 tbsp chopped parsley1 tbsp finely chopped onions1 tbsp chopped garlic (lehsun)1 tbsp low-fat curds (dahi)1 tsp white pepper powder salt to taste1 tbsp lemon juiceFor The Herbed Mayonnaise (makes 1/2 Cup)1 whole wheat bread slice1/3 cup low-fat hung curds (dahi)1/4 tsp sugar3/4 tsp olive oil2 pinches freshly ground black pepper powder1/2 tsp mustard (rai / sarson) powder , readily available in the market salt to taste1/2 tbsp chopped parsleyOther Ingredients1 cup cabbage leaves3/4 cup grated carrot3/4 cup grated cucumber Method For the pita pocketsFor the pita pocketsCombine all the ingredients, except the oil, in a bowl and knead into a soft dough using enough water. Knead again using the oil till the dough is smooth and elastic.Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes).Press the dough lightly to remove the air.Divide the dough into 3 equal portions and roll out each portion into a circle of 100 mm. (4") diameter and 6 mm. (¼") thickness.Heat a non-stick tava (griddle) on medium flame and cook each pita bread on each side for a minute until a cavity is created in the bread.Cut each pita bread into 2 halves and keep aside.For the fillingFor the fillingCombine the kabuli chana, parsley, onions and garlic in a mixer and blend to a smooth paste.Transfer the mixture to a bowl, add the curds, pepper, salt and lemon juice and mix well.Divide the filling into 6 equal portions and keep aside.For the herbed mayonnaiseFor the herbed mayonnaiseCombine the bread, curds, sugar and oil and blend in a mixer to a smooth paste.Transfer the mixture to a bowl, add the pepper, mustard powder, parsley and salt and mix well.Divide it into 6 equal portions and keep aside.How to proceedHow to proceedJust before serving, arrange a few cabbage leaves evenly in a pita bread and stuff it with a portion of the filling.Place a little carrot and cucumber on top followed by a portion of the herbed mayonnaise.Repeat with the remaining ingredients to make 5 more pita pockets.Serve immediately. Nutrient values (Abbrv) per pita pocketEnergy170 calProtein7 gCarbohydrates29.5 gFiber10.6 gFat2.8 gCholesterol0.4 mgSodium153.4 mgClick here to view calories for Mini Low-cal Pita Pockets ( Healthy Starter Recipe )