Preparation time : 40 minutes
Cooking time : 30 minutes
Serves : 5 members
Description
Any food item that is sent home for a tasting from my father – in – laws elder brothers home sure has a surprise element to it. It’s always a new out of the box try done by my elder mother – in – law mahmoodha Rabbani. This home style pita pockets were sent over once a few years back. Immediately I made sure to get the recipe from her. From then till date, I have been making this recipe at home quite often but when wanting to share the recipe, thinking about how much I have to type always made me put it aside for later. This time I made sure to type the recipe over beating my laziness. Reading the recipe might look like a lot of work to be done but once you prep, it’s so easy to assemble and serve. I always am blown away on how my elder mother in law comes up with substituting ingredients and methods that she tries with recipes, she’s had on her abroad trips. In this recipe, instead of using the authentic pita bread, she’s substituted it with a home made wheat semolina poori that stays puffed up like the pita bread and serves to be a pocket as well. Her experience in the kitchen and knowledge of food sure does get me awestruck with my mouth wide open always. I am in love with food and cooking for this surprise element and never ending learning process it has. I know you all must be thinking is there so much to be learnt in every day cooking.. Come, join me and see how much more we have to explore, learn, give trial and errors, share, inspire and spread the joy of food making memories to cherish for life.
Home style Pita pockets
Ingredients | Quantity |
|---|---|
| Broken wheat semolina | 1 cup |
| Wheat flour | 1/2 cup |
| Salt | to the taste |
| Water | little |
Method for cover
- Mix all the ingredients for the cover together and knead into a tight dough. Let it rest for thirty minutes or more.
- Heat oil to deep fry. Make round poories that is rolled out a bit thicker than we usually do for normal poories with the dough.
- Drop poories and deep fry to puffed up for 30 seconds on each side. Drain and set aside. Once cool, cut into equal halves using scissors. Keep the pita pockets aside.
Ingredients for filling
Ingredients | Quantity |
|---|---|
| Tomato | 2 sliced to strips |
| Cabbage | 1/4 cup shredded |
| Capsicum | 1 cut to strips |
| Potato | 3 cut into fingers |
| Egg plants | 4 cut to fingers |
| Eggs | 3 scrambled |
| Boneless chicken | 1/2 cup cut into tiny cubes |
| Dried green peas | 1 cup soaked for four hours |
| Dry red chillies | 2 |
| Salt | To taste |
| Oil | To deep fry |
Method for filling
- Cook the chicken pieces with salt and pepper powder to taste. Keep aside.
- Grind the soaked, drained dried green peas with salt to taste and dry red chillies to a coarse paste.
- Heat oil to deep fry. Deep fry the potato fingers and egg plant fingers to crisp. Drain and keep aside. In the same hot oil, drop goose burry size of the ground dried green peas thick corse batter. Deep Fry to crisp. Drain and keep aside.
- Heat 1 teaspoon of oil, break the eggs, add to the oil, season with salt and pepper to taste. Scramble to done. Remove and keep aside.
- Mix cabbage, tomato and capsicum together. Season with salt and pepper powder to taste.
Sauce ingredients
Ingredients | Quantity |
|---|---|
| Mayonnaise | 1/4 cup |
| Red chilli flakes | 1/2 teaspoon |
| Garlic paste | 1/4 teaspoon |
| Tomato sauce | 4 tablespoons |
| Sugar | 1/4 teaspoon |
| Salt | To taste |
Method for sauce
- Mix all the above ingredients together. Taste and adjust seasoning. Keep aside.
How to proceed
- Take one half of the pita pocket, layer the bottom with a teaspoon of the raw vegetable mix.
- Top with a few deep fried potato fingers, egg plant fingers and dried green peas fries.
- Sprinkle cooked chicken bits and scrambled eggs. Top with sauce generously.
- Repeat the same once again. Serve immediately.
