Home made Pocket Pita with Soya Chunks and Tofu Tikki or Patties

I am very happy today,  pocket pita and tikkies come out really well. Fresh pitas with packets, fill it up with hummus, veggies, any legumes, chicken patties any thing goes well with it. You can stuff minty garlic chicken kababs too.

Here are list of thing you can stuff pita with soya chunks and tofu tikki/patti

Lettuce, 

Ripe but Firm Avocado(peeled & chopped)

Red Onions(thinly sliced)
Tomatoes(thinly sliced)

Cucumber (thinly sliced) 

Walnut, pecans or dry fruits

Fresh Mint Leaves Chopped
Fresh lime to squeeze on the salad

Spinach leaves

etc.

Pita:

For this recipe, I have followed every details of Vaishalli’s recipe. It worked best for my pita.

Ingredients:

2.5 cups whole-wheat flour
1/2 cup all-purpose flour
2 tbsp sugar
1 tbsp olive oil
4 tsp active dry yeast
Warm water (about 1 1/4 cups)
salt to taste

Method:

1. Warm 1/4 cup of water in the microwave for about 20 seconds, dissolve the sugar, the yeast & set aside till the yeast foams up.

2. In a large bowl, mix together all the ingredients.

3. Knead into a smooth dough, using fist and hands about 10-15 minutes or use stand mixer for about 10 minutes.

4. Coat dough with oil and place in a bowl coated with olive oil.

5. Keep in a warm place to rise, about 1.5 hours, until doubled in volume.

6. Now punch down the dough and divide into 8-10 pieces. Roll into balls, cover with a kitchen towel, and allow the balls to rest about 20 minutes more.

7. Roll each ball into into circle or any desired shape. Try to roll evenly so the pita will rise in the oven, making a perfect pocket. You decide on thickness of pita. This time i made thin pita, I recommend bit thick pita.

8. Place a pizza stone or unglazed ceramic tiles in an oven( I used baking tray upside down) and preheat to 450 degrees.

9. Spritz the pizza stone with water, after 30 seconds, place as many pitas as you can on the stone without overlapping.

10. Leave alone for 3 minutes. The pitas should puff up.

11. Remove from the oven and transfer to a cooling rack. The pita should now deflate. If, for some reason, it doesn’t, I put it in a microwave for 30 seconds after it has cooled down softens the pita and does the trick. 

Soya chunks and Tofu Patties:
1 cup soya chunks
1/2 cup tofu

1/4 cup carrot(shredded)

1 small onion(finely chopped)
3 cloves of garlic(minced)
A fistful of chopped fresh cilantro(choice of any other herbs)
1/2 tsp cumin seeds
1/4 tsp turmeric powder
2  tbsp powdered corn starch
1/2 tsp black pepper(crushed)

1/2 tsp red chili powder(optional)

1 bread slice(whole wheat or your choice)
2 tbsp OilSalt to taste

Method: (makes about 8- 10 small patties)

1. Boil water and add soya chunks and cook until fully cooked. Squeeze out all water once cooled.

2. In food processor, combine all the ingredients along with cooked soya chunks. Grind to smooth consistency. 

3. Using hands make tikkis or patties of your desired shape

4. Heat 1 tbsp of oil in a non stick pan on medium heat. Put prepared tikkies, cover with lid and cook each side till golden brown and fully cooked about 10 minutes.

5. Drain on paper towels.

To assemble everything together:

1. Cut the pita breads into half.

2. Spread the hummus or any spread in a thin layer on the inside of the pockets.

3. Stuff the pockets with the patties, lettuce, onions & cucumber.

4. Serve.
Note:

1. In soya chunk tofu tikkie bread slice can be replaced by semolina or soaked poha(flatten thick rice) .
2. Pita can be cut into trangle and serve with tikkies addition to salad.

  Sending to food event by Raji Vegetarian tastebuds and Pari foodelicious.