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 powder – 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 the dough, similar to poori.

2. Heat oil and sauté ingredients no: 4.

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

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

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

6. Finally, add lemon juice and salt, and turn 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.