Diet & Nutrition 2 MIN READ 834 VIEWS March 9, 2016

Mexican Pita Pockets


For the whole wheat pita breads

3/4 cup whole wheat flour (gehun ka atta)

3/4 tsp fresh yeast, crumbled

1/2 tsp salt

For the mexican bean patties

1/2 cup soaked rajma (kidney beans)

2 cloves of garlic (lehsun), finely chopped

1 spring onion, finely chopped

1/2 tomato, chopped

1/4 cup finely chopped capsicum

1 tsp chilli powder

1 tsp roasted cumin seeds (jeera) powder

1 tsp oil

Salt to taste

To be blended into a mint dressing 

1 cup low fat curds (dahi)

1/4 cup chopped mint leaves (phudina)

1/2 green chilli

1/2 tsp roasted cumin seeds (jeera)

Salt to taste

Other ingredients 

2 tomatoes , finely chopped

1 cup lettuce ,shredded


For the whole wheat pita breads 

Combine all the ingredients in a bowl and knead into a soft dough using enough water. Knead until it 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 4 equal parts. Roll out each portion into a circle of 100 mm. (4″) diameter and 6mm. (1/4″) thickness.

Cook the pita breads on a hot tava (griddle) over medium heat on each side for a minute or until the bread puffs up and a cavity is created in the bread. Remove and keep aside.

Cut each pita bread into 2 halves and keep aside.

For the mexican bean patties 

Pressure cook the beans till they are overcooked.

Drain and the grind the beans to a coarse paste in a blender or mash them.

Heat the oil in a non-stick pan, add the garlic and spring onion whites and sauté till the onion whites have turned translucent.

Add the rest of ingredients and sauté till the mixture has dried up. Cool completely.

Divide the mixture into 4 equal portions. Shape each portion into a patty.

How to proceed

Warm the pita bread halves on a tava (griddle).

Fill each pita bread half with some tomatoes and lettuce, one bean patty and a spoonful each of the mint dressings on top.

Repeat for the remaining pita bread halves and other ingredients to make 3 more pita pockets.

Serve immediately.

Nutrient Value per pita pocket (serves 4)

Energy (Kcal) CHO (gm) Protein (gm) Fats (gm)
77 13.2 4.0 1.0


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