Jowar Pita Pocket

For a Serving Size of Two:

Ingredients:

For the Pita Pockets: 

• 60 grams jowar flour
• 60 grams whole wheat flour
• 100 ml warm water (adjust as needed)
• 1/2 teaspoon salt
• 1 teaspoon olive oil

For the Filling:

• 100 grams finely chopped mixed vegetables (bell peppers, cucumber, carrots)
• 50 grams paneer
• 50 grams Greek yogurt
• 1 tablespoon lemon juice
• Salt and pepper to taste
• A pinch of cumin powder
• Fresh herbs (like coriander or parsley) for garnish

Procedure:

• In a mixing bowl, combine jowar flour, whole wheat flour, and salt. Mix well.
  Gradually add warm water and olive oil  to form a smooth dough. Knead for about 5-7 minutes until the dough is pliable. Cover with a damp cloth and let it rest for 20-30 minutes.
• Divide the dough into equal balls (about 4-5 pieces).
  Roll each ball into a circle about 5-6 inches in diameter, ensuring they are evenly thick.
• Heat a non-stick pan or tava over medium heat. Place the rolled pita on the pan and cook for about 1-2 minutes on each side until they puff up and have golden brown spots. Keep warm in a cloth while you cook the remaining pitas.
• In a bowl, mix the chopped vegetables, cooked chickpeas, Greek yogurt, lemon juice, salt, pepper, cumin powder, and fresh herbs. Adjust seasoning as per taste.
• Once the pitas are ready, cut them in half to create pockets.
  Fill each pita pocket with the vegetable and chickpea mixture.
• Serve immediately with additional yogurt or your favorite sauce on the side.

Nutritional Benefits:

Nutritional Information:

• Calories: 635 kcal
• Protein: 27 g
• Carbohydrates: 101 g
• Fat: 18 g