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We hope you got insight from reading it, now let’s go back to restaurant style pita pockets recipe. To cook restaurant style pita pockets you only need 22 ingredients and 5 steps. Here is how you do it.
The ingredients needed to prepare Restaurant Style Pita Pockets:
- Take of rice flour.
- Prepare of jowar flour.
- You need of curd.
- You need of spring onion.
- Get of Salt.
- Prepare of Potato.
- Take of sprouted moong.
- You need of Red chana(chickpeas).
- Take of cabbage.
- Use of carrot.
- Take of Chopped green chilli.
- Prepare of Grated ginger.
- Take of Mint leaves.
- You need of roasted besan/ gram flour.
- Get of Coriander leaves.
- Provide of oil.
- Provide of Crushed black Pepper powder.
- Prepare of Garlic chutney.
- Prepare of Red chilli powdercoriander.
- Prepare of Chaat masala.
- Take of Garlic chutney to serve.
- Prepare of Coriander chutney to serve.
Instructions to make Restaurant Style Pita Pockets:
- Boil sprouted mung and chana Make it dry. Boil potato. Chopped all vegetables..
- For Tikki:-Grate potato and crush chana and sprouted mung add salt pepper powder grated ginger chopped green chilli chopped coriander mint leaves. Red chilli powder salt. Add some chana and sprouted mung and besan. Mix properly and make tikki. Now heat oil in a pan and roast tikki on both sides. TIKKI IS READY..
- Take both flour in a paraat and knead tightly add salt and roll on roller (patli) with rice flour and roast on tawa. From both sides. Let it cool. And cut from middle..
- Now make salad with grated carrot and shredded cabage. Add salt chopped green chilli chaatmasala pepper powder. Mix well. Take thick curd add salt chopped spring onion green chilli mix properly. Dip is ready..
- Now serving time. Take packet. Open with soft hand Put tikki apply curd spring onion dip.Add red garlic chutney And fill with salad sprouted mung and chana. And serve with mint coriander chutney garlic chutney and spring onion dip. Tasty healthy delicious Pita Pockets is ready to serve. GARNISH WITH SALAD CURD DIP TIKKINSPRING ONION And SPROUTS.
Humus was grainy and not to our taste. Fried pitas served with it were very oily. We ordered pitas as the main meal. Originally, it was made with a combination of fresh dough The bread is baked at high temperatures so the flat dough expands quickly, developing a steam-formed pocket on the interior. Reviews of vegan-friendly restaurant Pita Pockets in Amherst, Massachusetts, USA.
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