131. whole wheat pita bread
I find using pita bread for a variety of stuffing very easy, filling and satisfying. Unlike normal bread slices, at least the filling does not fall off whilst eating. I love making my own pita bread as I can make them from wholewheat flour. Very easy to make and everyone can have their own choice of filling. Great party dish as baking the pita bread does not take long and your guests will love the smell of bread baking at your home.Original falafels are made of chickpeas and fava beans. Ajay is allergic to chickpeas so I make my version of falafel. But as I mentioned you can use any sort of filling to make a nutritious meal.
WHOLE WHEAT PITA BREAD
Makes 8 -10For the pita bread :
2½ cups wheat flour (atta)
1 cup plain flour (all purpose flour)
1-1½ tsp salt
1 tsp sugar
2¼ tsp instant dry active yeast
1- 1¼ cups warm water
2 tbsp oil
extra flour for dusting
For the falafel :
makes approx 30 bhajias or falafels
1 cup split cowpea lentils(chora dal) or split chickpea lentils (chana dal)
½ cup green gram lentils (moong dal with the skin)
2 tbsps split black gram lentils (urad dal)
½ cup finely chopped onions
1 cup finely chopped spinach (palak)
1 tsp salt
1 tsp ginger paste
1 tsp green chilli paste
¼ cup finely chopped spring onion
¼ tsp turmeric powder (haldi)
1 tsp cumin seeds
oil for deep frying
For the hummus :
1 cup cooked white chickpeas or white beans
3 to 4 cloves garlic
3 tbsp olive oil
2 tbsp roasted sesame seeds (or 3 tbsp tahini sauce)
¼ cup lemon juice
10 to 12 mint leaves
¾ to 1 tsp salt
2-3 tbsp water
extra olive oil
For serving :
finely chopped lettuce
Falafels or bhajias :
- Soak the lentils for the falafel overnight or for 6 hours in warm water.
- Drain out the water. Wash the lentils under running water.
- Process the lentils in a food processor to get a coarse batter.
- Add the remaining ingredients for the bhajia and mix the batter.
- Heat the oil for frying over medium heat. Using wet hands, shape a heaped tablespoon of batter into a flattish disc and drop it in the hot oil. Continue till you have 6 to 8 of them in the oil. Reduce the heat and fry the bhajias till they are golden brown.
- Repeat step 5 with the remaining batter.
- Sieve both the flours with salt.
- Add sugar and yeast and mix.
- Add oil and rub into the flour.
- Make a dough using the warm water.
- Knead the dough for 10 minutes till it is smooth.
- Form a ball, smear oil over it and put in a greased bowl. Cover with cling film and let it rise till its double the size. This will take about 1½ hours.
- Punch the dough down gently. Preheat the oven to 200°C.
- Divide the dough into 8-10 parts.
- Roll each part using flour into an oval shape, approx. 4″ X 6″ and about ¼ of an inch thick.
- Place the rolled pita on a greased baking tray. Rest the rolled pita for 5 minutes.
- Bake for 10 minutes. They should puff up.
- After 10 minutes remove from the oven.
- Bake the remaining pita if any are left.
- Cover the pita bread with a cloth till required.
- If you like you can cook the rolled pita bread on a griddle pan instead of the oven.
- Cook till bubbles appear on the bread and then flip it over. It does puff up on its own.
- Process all the ingredients in a food processor or liquidizer except the extra oil.
- Remove into a serving bowl.
- Add salt and mix.
- Top with extra olive oil.
- Warm the pita bread on both sides under a hot grill or a griddle pan.
- Cut into half.
- Smear the pockets with hummus.
- Stuff with a falafel or bhajia.
- Top with grated cheese and lettuce and serve.
- Add green chilli to hummus if you like.
- If you get tahini sauce add that to the hummus instead of sesame seeds.
- Add yogurt to the hummus instead of lemon.
- I have prepared more bhajias as my guests and family love to eat them on their own. Halve the recipe if you want less.
- Keep the pita bread wrapped in a cloth and in a closed container as they tend to get dry.
- Use any other chutneys of your choice.
- Grated cheese is an option.
- Don’t have time to soak the lentils then used canned chickpeas instead for the bhajias and hummus.
- Remember to keep a bowl of water near you while making the bhajias as you will need to wet your hands frequently.
- Instead of falafel use paneer or chicken tikka as a filling. Use oven baked chips. Options are endless.
- Cut the bhajias into halves or quarters before stuffing. If you put a whole one, then its stays in the middle and the rest of the pocket is empty. Or make tiny bhajias.
|panchmel vada/bhajia (five lentil fritters)|
|mogo bhajia (cassava fritters)|