Simply Sandwiches – Power Packed Pita Pocket

Ingredients:

Bread : Pita bread 6 to 8 nos, slit open the pockets

For the filling of the pockets:

  • Boiled chana/chickpeas – 1 cup
  • Onions – 2 tbsp chopped
  • Tomatoes – 2 nos sliced
  • Cabbage – ½ cup shredded
  • Lettuce leaves – 1 cup assorted
  • Salt and pepper to taste
  • Hung curd – 1 cup beaten
  • Honey – 1 tbsp
  • Lime juice – 1 tbsp
  • Mustard paste – 1 tsp
  • Chaat masala – ½ tsp
  • Chopped capsicums – 2 tbsp
  • Roasted crushed peanuts – 2 tbsp
  • Chopped mint and coriander leaves – 2 tbsp mix

Method :

  1. Prepare all the ingredients for the sandwich.
  2. In a mixing bowl, combine together the hung curd and other ingredients and mix well.
  3. Combine together the chickpeas and other ingredients together and bind them well in curd.
  4. Check for seasonings and stuff this wholesome filling into the slit pita pockets and serve them with sticks of carrots/cucumbers/celery and a healthy shake as a meal.
Chef’s variations :
  • Try a filling with chicken tikka, mayonnaise and bell peppers as an option for the pita pockets.
  • Leftover subzis like jeera aloo, methi aloo, etc. can also be used up as a filling by mixing it up with hung curd/mayo or a combination spread like pesto mayo or a schezuan mayo spread.
  • Try chicken sausages, chicken salami, bacon etc. too as a filling for the pita pockets, add tomato ketchup to mayo or fried brown onions to the spread as well for a varied taste.
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Dr. Kaviraj Khialani - Master Chef
A passionate, committed, and competent chef who was awarded the prestigious Bharat Vidya Ratan Award received in 2019 and the Best Chef Asia award received in February 2020, the field of culinary and hospitality education. He has worked with the Taj group of hotels and Kuwait Airways, is considered to be a culinary guru, mentor, and has been an academician in the hospitality industry for over 20 years. He has a few books to his credit like Arabic cookery, Filipino Cookery, 100 ways with Fusion Foods, Lockdown Cooking, Quarantine Memories with Food, and the most awaited Life of a Hotel Management Student. He says "I want to be known as one who could always do something different with a touch of class and a twist of taste".