Simple chapatis don’t cut much ice with my boys, so I play the sneak and ‘Lebanise’ them sometimes 😉
Rolled small and thick and nicely puffed up, chapatis make crisp unleavened Pita pockets. Off late I have started making no fry falafels thanks to my dear friend Sonal Kalra’s wonderful recipe. I now cook the chick peas before I grind them rather than grinding them raw. Also, I pan fry them in very little oil rather than deep frying them. As they get made very often in my kitchen, this healthy variation is a blessing. And honestly, we don’t miss then fried ones.
A cup of cooked chick peas/kabuli chane/chhole
1 medium sized onions, chopped into cubes
6 Tbsp fresh cilantro/hara dhaniya, chopped coarse
3 Tbsp fresh parsley, chopped coarse
5 cloves garlic, chopped coarse
1 tsp salt
1 tsp red chilli powder
1 tsp roasted cumin powder
1 Tsp lemon juice
1 tsp toasted sesame seeds
Oil to brush the falafels
2-4 Tbsp bread crumbs (Add slowly only as much needed to bind the falafels)
Drain the chickpeas well and grind them coarse. Do NOT add any water.
Grind the remaining ingredients (barring bread crumbs)
Mix the two.
Now slowly add breadcrumbs, a tsp at a time, so that the falafel mixture comes together to form patties.
Make all the patties as per desired size.
Pan fry the patties on a non stick pan brushing slightly with oil till they are browned on both sides.
We had them with some green pepper hummus, stuffed into our chapati-Pitas 😀
Whole Wheat Pitas
You can always got the traditional way and make the dough with yeast. I have gone completely whole wheat off late.
Knead the pita dough with 4 cups of aata/whole wheat flour with a tsp of salt, 1 tsp of instant yeast (bloomed in half a cup of warm water and 1 tsp of sugar) and rest it for a couple of hours. Here it is all doubled up and proved.
Roll out small flatbreads
Bake at full heat in the oven till they puff up and brown.
Alternatively make them on the stove top on a heavy griddle.
These will be browner than the Maida/All purpose flour pitas, but as good in taste!