Sprouted Pockets

Ingredients for Sprouted Pockets:

1. Wheat flour – 2 cups

    Salt – A pinch

    Methi leaves – 1 bundle, chopped fine

    Ghee – ½ tsp

2. Oil – For frying

For filling:

3. Oil – 3 big spoons

4. Onion – 1, chopped fine

    Ginger – 1-inch piece, chopped fine

    Garlic chopped fine – ½ small spoon

    Green chillies chopped fine – 2

5. Garam masala – ¾ small spoon

    Fennel powdered – ½ small spoon

    Chilli powder – 1 small spoon

6. Tomato, chopped fine – 1

7. White chickpeas cooked – 1 cup

    Sprouted green gram – ½ cup

8. Lemon juice – From ½ lemon

9. Salt – For taste

How to prepare Sprouted Pockets?

1. Add hot water to ingredients no: 1 and prepare dough, similar to poori.

2. Heat oil and sauté ingredients no: 4.

3. Add ingredients no: 5 to it and keep sauting till raw smell goes out.

4. Add tomato and keep sauting till a thin layer of oil appears on surface.

5. Add ingredients no: 7 and mix the contents well.

6. Finally add lemon juice and salt, and put the flame off. This is used as filling.

7. Spread dough into poori sized round shapes.

8. Place filling on one half and fold the other end to get a crescent shape.

9. Seal the ends well.

10. Heat the oil and fry the filled pooris.

Courtesy: Vanitha Magazine June 1-14, 2010  

Also read a few more roti & paratha dishes. Click on the images in the gallery to read.