JOWAR PITA POCKETS

Preparation Method :

• For the salad, in a mixing bowl, combine the yoghurt, garlic, sugar and salt and mix well till sugar dissolves. Set aside.
• For the patties, combine the peas, chilli paste and mint and grind to a coarse paste without adding any water. Remove into a bowl and mix in cumin powder and salt.
• Divide the mixture into 6 equal parts and shape each part into a round patty.
• Heat oil in a griddle over medium heat and shallow-fry the patties, turning them over till evenly golden. Remove, drain on absorbent paper and set aside.
• For the pita, sift the flour and salt in a mixing bowl. Knead in just enough lukewarm water to make a soft dough. Divide the dough into 5 equal portions.
• Place each portion of dough on a very floured surface. Wet your palms lightly and pat the dough into a 5-inch disc, dusting with flour if required.
• Heat a griddle over medium low heat and roast the jowar discs on both sides till brown spots appear and the disc puffs up. Remove and set aside.
• Cut each disc in half and open up to get 6 pockets.
• Divide the flavoured yoghurt in half and mix one half the shredded vegetable to make a salad. Divide the salad into 6 equal portions.
• To serve, fill each pita pocket with half a portion of salad. Break each patty in half place on the salad and top with remaining salad. Top with a spoonful of yoghurt dressing. Serve immediately.