>
Tangy Pita Pockets
Posted by: Haldiram's Nagpur | Apr 24, 2020
Ingredients:
4 pita breads
350 gms Haldiram’s moong dal
½ tbsp oil
¼ tsp asafoetida (hing)
1 tsp chopped ginger
1-2 green chillies, finely chopped
½ tsp fennel seeds
1 tsp crushed coriander seeds
¼ tsp turmeric powder
½ tsp red chilli powder
½ tsp coriander powder
¼ tsp cumin (jeera) powder
1 tbsp sliced spring onion greens
¼ cup finely shredded purple cabbage
Salt to taste
1 tsp dried mango powder
1 medium onion chopped
1 medium tomato chopped
1 tbsp sour cream
1 tbsp chilli mayonnaise
Alfalfa sprouts for garnishing
For sour cream
½ cup fresh cream
1 teaspoon lemon juice
Method:
- Heat oil in a non-stick pan. Add ginger, mix and sauté well. Add fennel seeds, coriander seeds, green chillies, mix and sauté for a few seconds.
- Add turmeric powder, chilli powder, coriander powder and cumin powder, mix well and sauté for a minute.
- Add Haldiram's Moong Dal, salt, dried mango powder, mix well and cook for a minute. Set aside.
- Add chopped onion, tomato, purple cabbage and spring onion greens to the Haldiram's Moong Dal mix.
- Add in sour cream and mayonnaise to bind them.
- In a non-stick pan lightly heat the pita bread, then cut the pita in half and set aside.
- Fill the pita pockets with the Haldiram's Moong Dal mixture. Finally drizzle the sour cream & mayonaisse and serve immediately.
Comments