This is a wholesome dish with fresh colorful veggies in whole wheat pockets. On a busy day, you can make it as a one dish meal. I am sure you will love it! Please do try this recipe and let me know.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Carrot | 1 Cup |
| Onion | ½ Cup |
| Capsicum | 1 Cup |
| Red bell pepper | 1Cup |
| Yellow bell pepper | 1Cup |
| mushrooms | 1Cup |
| Oil | 2 tbsp |
| Pav bhaji masala | 1tbsp |
| Chat masala | ½ tbsp |
| Turmeric | ¼ tbsp |
| Dry roasted cumin powder | ½ tbsp |
| Whole wheat dough | 2 Cups |
| Mint chutney | ½ Cup |
Recipe:
For making the Stuffing:
- Cut all veggies in thin slices
- In a grill pan, heat 2tbsb of oil
- Add carrots and onions and saute for 5 min
- Add capsicum, red bell pepper and yellow bell pepper
- Add mushrooms and saute 2 min
- Add dry spices and salt
For making Pockets:
- Make a dough with whole wheat flour
- Roll about 6-8 inches circle
- Spread ½ tbsp of oil and ½ tbsp flour
- Fold to make a square as shown in pictures
- Roll the squares to make bigger square paratha
- Roll the parathas thick and not very thin like roti or tortilla
- Cook on medium flame on a griddle
- After cooling cut the parathas in to half
- Stuff the pockets with sautéed veggies
- Add mint chutney
Tips:
- For variation in flavors, you may use taco mix or dried herbs and garlic powder instead of Indian spices
- You can make pockets using All purpose flour, multigrain flour or gluten free flour
And It's Vegan Too! 