Monday, November 15, 2010

Cheesy Potato Pita Pockets

Last week I made Falafel and had left over pita bread. I had never used them other than Mediterranean dishes. First I thought to trash them, but then suddenly decided to do some experiment. I thought to stuff them with potato, cheese and other veggies and then bake them. It was not that risky considering it was Friday and I am quite good at making potato stuff ;)

Makes 4 Pitas
Preparation Time: 30 Minute
Cooking Time: 20 Minute

For Potato Stuff (This stuff works equally well for veg-kabab and even parathas)
2 cup boiled and mashed potatoes
¼ cup sweet corn kernel
¼ cup sweet peas
¼ cup chopped onions
1 tsp oil
¼ tsp cumin seeds
¼ tsp sesame seeds
½ tsp green chili paste
¼ tsp ginger paste
¼ tsp garam masala
¼ tsp clove-cinnamon powder
1 tsp sugar
½ tsp lemon juice
Salt per taste

To serve,
4 pc Pocket Pita Bread
¼ cup chopped carrots and green peppers
¼ cup cheddar cheese
Green Chutney

1. Boil and mash potatoes, keep them aside
2. Coarsely chop corn kernels and sweet peas and finely chop onions
3. Heat oil in skillet, add cumin seeds, sesame seeds and then add all veggies
4. Stir this mixture until water is evaporated and it becomes dry
5. Turn off the heat and add them to mashed potatoes
6. Add remaining spices and mix well
7. Cut pita into half, fill with cheese, raw carrot and green pepper and potato mixture (In this order only)
8. Bake them at 350 degrees for about 6-8 minute or until cheese melts and pita becomes crispy
9. Serve hot with green chutney and ketchup

We both loved baked pita that I am thinking to use them for sandwich instead of regular bread.

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