Aloo Poha Tikki Pockets
Aloo Poha Tikki Pockets is a wrap made with tikkis and regular rotis filled with a dip that makes it a complete and filling meal.
Ingredients
For the Pockets
- 1 cup Wheat flour
- Salt to taste
- Water as required
For the Tikkis
- 1 cups Potato boiled and mashed
- 1/2 cup Beaten Rice Poha
- 3 Bread Slices
- 1 tsp Red Chilli powder
- A Pinch Turmeric powder
- Salt to taste
- 1 tsp Cumin Seeds
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1 Green Chillies
- Handful Coriander Leaves
- Cooking Oil as required
For the Dip
- 1/2 cup Hung Curds
- 1/2 cup Mayo
- 2 tbsp Red Chilli Sauce
- 2 tbsp Tomato Ketchup
- Pepper to taste
Other Ingredients
- Onions
- Tomatoes
- Carrots
Instructions
For the Pockets
- Knead the flour to a soft dough. Let it rest for 10 mins.
- Divide into equal balls, roll out into thick discs
- I applied oil and folded it as triangle before cooking.
- Heat a tawa and cook the roti on both sides.
For the Dip
- Mix all the ingredients together and check for seasoning.
For the Tikkis
- Microwave the potato for 5 to 6 mins. Soak in water and peel.
- Mash it well in a bowl.
- Soak the poha for 10 mins, drain and add to the mashed potato.
- Add rest of the ingredients except for breads
- Knead to a dough and make small balls, flatten into 3 inch discs.
- Heat a nonstick pan with 2 tbsp oil.
- Shallow fry the tikkis till done on both sides.
Assembling the Pockets
- Cut the rotis in the middle and gently release the layers.
- Spread the dip on the layer, place the shredded vegetables.
- Place the tikkis and drizzle the dip over it.
- Serve right away!
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