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Pita Bread pockets stuffed with 2 different types of vegetarian fillings.


4 pita breads

¼ cup sour cream

Grated processed cheese for topping

Butter for brushing

Tomato ketchup as required

Cheese sauce stuffing

1 tablespoon butter

1 tablespoon refined flour

1 cup milk

2-3 tbsps grated processed cheese

1 teaspoon dried oregano

Crushed black peppercorns to taste

Salt to taste

2-3 tablespoons boiled corn kernels

¼ medium bunch fresh fenugreek leaves (methi), blanched and chopped

3-4 fresh basil leaves, shredded

Mexican stuffing

2 tablespoons Mexican sauce

½ cup boiled red kidney beans, mashed

1 medium tomato, deseeded and finely chopped

Salt to taste

Crushed black peppercorns to taste

1 teaspoon dried oregano

1 teaspoon red chilli powder

Method 1. Preheat oven to 180° C.

2. To prepare Mexican stuffing, heat 1 tablespoon oil in a non-stick pan. Add tomato and sauté for 30 seconds.

3. Add salt, crushed peppercorns, dried oregano and chilli powder and sauté for 1 minute. Add kidney beans, mix and cook for 1-2 minutes. Mash well using the back of the spatula.

4. Add 2-3 tablespoons water and Mexican paste, mix and cook for 1-2 minutes or till the moisture evaporates. Transfer in a bowl.

5. To prepare cheese sauce stuffing, heat butter in another non-stick pan. Add flour and sauté for 30 seconds.

6. Add milk and cook on medium heat till mixture thickens, mixing continuously. Reduce heat, add cheese, dried oregano, crushed peppercorns, salt, corn kernels, fenugreek leaves and basil leaves, mix and cook for 1-2 minutes.

7. Halve pita breads and slit with one side intact to make pockets.

8. Pour some sour cream, put some Mexican stuffing in half of pita bread pocket and top with some processed cheese.

9. Put some white sauce stuffing in remaining pita bread pockets and top with some cheese. 10. Put the prepared pita pockets on a baking tray and brush some butter on top. Put the tray into the preheated oven and bake for 5-7 minutes. Remove from oven and brush some butter on top.

11. Spread some tomato ketchup on a serving platter, place the stuffed pita pockets and serve hot.

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