Pita Bread With Jain Falafel Recipe | Without Yeast Pita Bread | Falafel Pocket & Jain Hummus Recipe

tahini

🥗Healthier: Greek yogurt

💰Cheaper: sunflower seed butter

Greek yogurt reduces calories while maintaining creaminess

Set a bowl with a measuring cup and add 2 cups chickpeas, soaking them in warm water with a pinch of baking soda for 6-7 hours.

After soaking, drain the chickpeas and remove the water.

In a pressure cooker, add 1 cup soaked chickpeas, 1 to 1.25 cups water, and a little salt, then cook for 5 whistles.

For the pita bread, take 1 cup all-purpose flour and 1 cup whole wheat flour, sift them together.

Add 1/2 teaspoon salt, 1/2 teaspoon baking powder, 4 tablespoons yogurt, and 2 tablespoons oil to the flour mixture.

Knead the dough, adding water as needed to form a smooth dough similar to paratha dough.

Cover the dough with a damp cloth and a steel lid, letting it rest for 20 minutes.

Prepare a healthy dip by mixing yogurt with a little cream, salt, oregano, black pepper, and chili flakes, then refrigerate it.

For tahini paste, toast sesame seeds on low heat for 3-4 minutes until they crackle, then let them cool.

In a blender, coarsely grind the remaining chickpeas, then add chopped vegetables like capsicum, mint, cabbage, and green chilies.

Add 2 tablespoons oil and blend until coarsely mixed, then transfer to a bowl.

Add salt, black pepper, garam masala, chaat masala, roasted cumin powder, and 1/2 teaspoon baking soda to the mixture, then mix well.

Add 3-4 tablespoons besan to the mixture and adjust the consistency to be like cutlet mixture.

Form small balls or patties from the mixture and refrigerate for 30 minutes to prevent them from breaking while frying.

Heat oil in a pan on high flame and fry the falafel balls, ensuring not to stir for the first 2 minutes, then flip and continue frying until golden brown.

Check the dough for the pita bread; it should have risen well. Add a little oil and knead for 5-7 minutes until smooth.

Divide the dough into small balls and roll them into oval shapes, keeping them slightly thick like naan.

Heat a tava (griddle) on low heat and cook the pita bread for 1 minute on one side, then flip and cook for another 1-1.5 minutes until puffed up.

Cut the warm pita bread to form pockets.

Prepare a salad with cucumber, cabbage, and tomato, adding chaat masala and lemon juice to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens