Falafel Pockets In Gujarati | Snacky Ideas by Amisha Doshi | Sanjeev Kapoor Khazana

These fusion falafel pockets are served in whole wheat flour bhakri pockets instead of pita. The simple yogurt dressing adds the perfect amount of zing.

FALAFEL POCKETS

Ingredients

1 cup chickpeas (kabuli chana), soaked for 6-8 hours and drained
Oil for deep-frying + as required
1 tablespoon + 1 teaspoon chopped fresh parsley
1 tablespoon chopped fresh coriander leaves
1 green chilli, chopped
1 tablespoon lemon juice
Salt to taste
1 teaspoon fruit salt
100 grams whole wheat flour (atta)dough
½ cup yogurt
1 teaspoon tahini
½ teaspoon paprika
Crushed black peppercorns to taste
Few iceberg lettuce leaves, roughly torn

Method

1. Heat sufficient oil in a kadai.
2. Coarsely grind the chickpeas. Add 1 tablespoon parsley, coriander leaves, green chilli, lemon juice and salt and grind again. Transfer in a bowl.
3. Add fruit salt to chickpea mixture and mix well.
4. Divide the chickpea mixture into small equal portions and shape into tikkis. These are falafels
5. Deep-fry the falafels in hot oil till golden brown and crisp. Drain on absorbent paper.
6. To prepare bhakri, divide the dough into equal portions and roll out into thick oval shape. Apply some oil on top and roll out into semi-thick oval sheets.
7. Heat a non-stick tawa. Place each oval sheet and roast from both sides till golden brown, basting with some oil. Transfer on the worktop and slightly cool.
8. To prepare yogurt dip, mix together yogurt, tahini, remaining parsley, crushed peppercorns, paprika and salt in a bowl.
9. Horizontally halve each bhakri and slit each halve with one side intact to make pockets.
10. Pour some dip in the prepared bhakri pockets. Put few iceberg lettuce leaves and 2 falafels. Drizzle some dip on top.
11. Serve immediately.
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