Paneer and Broken Wheat Patties in Whole Wheat Pita Pocket
by Tarla Dalal

Whole wheat pita pockets stuffed with innovative and nutrient-packed patties made of paneer and broken wheat, and laced with a tangy dressing, this is a nourishing, filling and exotic snack! The use of whole wheat flour and broken wheat for preparing Nutritious Patties in Whole Wheat Pita Pockets ensures a good dose of fibre, while vitamin A rich carrot, and calcium and protein rich paneer help in growth and development of bones. Although a bit time consuming, this exciting and nutritious snack is worth a try as it spans all food groups.

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Paneer and Broken Wheat Patties in Whole Wheat Pita Pocket recipe - How to make Paneer and Broken Wheat Patties in Whole Wheat Pita Pocket

For The Pita Bread
1 cup whole wheat flour (gehun ka atta)
1/2 tsp dry yeast
a pinch of sugar
a pinch of plain flour (maida)
1/2 tsp salt
1 tsp oil
plain flour (maida) for rolling

For The Patties
1/4 cup broken wheat (dalia)
1/2 cup grated carrot
1/4 cup finely chopped onions
1/2 cup grated paneer (cottage cheese)
1 tsp soy sauce
1 tsp chilli sauce
3 tbsp whole wheat flour (gehun ka atta)
salt and freshly ground black pepper (kalimirch) to taste
3 1/4 tsp oil for greasing and cooking

To Be Mixed Together Into A Curd Dressing
1/2 cup beaten fresh curds (dahi)
2 tbsp finely chopped spring onion greens
1 tsp finely chopped garlic (lehsun)
1/2 tsp cumin seeds (jeera) powder
1/4 tsp finely chopped green chillies
salt to taste

Other Ingredients
1/2 cup thinly sliced tomatoes
1 cup shredded lettuce

Method
For the pita bread

Combine the dry yeast, sugar, 3 tbsp of lukewarm water and the plain flour in a small bowl. Cover with a lid and keep aside for 5 minutes.
Combine the wheat flour, salt and the yeast mixture in a bowl and knead into a soft dough until the dough is smooth and elastic, using enough water.
Add the oil and knead again.
Cover the dough with a wet muslin cloth and allow it prove till it doubles in volume (approx. 15 to 20 minutes).
Press the dough lightly to remove the air.
Divide the dough into 6 equal portions.
Roll out a portion into a circle of 150 mm. (6") oblong shape using plain flour for rolling.
Heat a non-stick tava (griddle) and cook it on a medium flame for 1 minute on each side.
Cook it on an open flame till it puffs up and brown spots appear on both the sides.
Cut the pita bread into 2 halves.
Repeat step 7 to 10 to make 10 more pita breads. Keep aside.

For the patties

Clean and wash the broken wheat thoroughly. Heat 1 cup of water in a deep pan, add the broken wheat and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Strain the excess water using a strainer.
Combine all the ingredients including the broken wheat in a bowl and mix well.
Divide the mixture into 12 equal portions and shape into a round flat patty.
Heat a non-stick tava (griddle) and grease it lightly using ¼ tsp of oil.
Cook each patty on a medium flame, using ¼ tsp of oil, till it turns golden brown in colour from both the sides. Keep aside.

How to proceed

Just before serving, warm the pita bread halves on a non-stick tava (griddle).
Fill each pita bread halve with 2 to 3 tomato slices some lettuce, one patty and a tbsp of the dressing on top.
Serve immediately.

Nutrient values (Abbrv) per pita pocket