Posted in main-course, snack

Black Chickpeas Pita Pocket Recipe


These Pita pockets have been stuffed with Black Chickpeas patties, tangy salsa and cheesy sauce. They are packed with nutrition as Black/ Indian chickpeas (Kala Chana) are a rich source of protein and iron in addition to being high in dietary fiber and low in fat. They have a low glycemic index, which means the carbohydrate is broken down and digested slowly. This helps in curbing appetite; hence it is very good for people looking to lose weight. I have deep fried patties but you can pan-fry them to make pita pockets healthier.

To add more flavor, I have combined Arrabbiata sauce along with cheese spread. You can add any sauce of your preference.

Also, I have used homemade whole wheat pita bread. This gives you one more reason to try healthy and scrumptious Black Chickpeas Pita Pockets.

Serves: 14 Pita Pockets


For Patties

  • 3/4 Cup Black Chickpeas (Kala Chana)
  • 1/2 Onion (Chopped)
  • 1/2 Yellow Bell-Pepper (Chopped)
  • 1/4 Cup Coriander Leaves (Chopped)
  • 1 1/2 Tsp Ginger Garlic Paste
  • 1/2 Tsp Garam Masala
  • 2 1/2 Tbsp Gram Flour
  • 2 Tsp Chilli oil
  • 1/2 Tbsp Ghee
  • Oil for Deep-Frying /Pan-Frying
  • Salt

For Chilli Oil

  • 12 Red/Green Chillies (Chopped)
  • 2 Tsp Dry Garlic-Oregano Seasoning
  • 1 1/2 Tsp Sumac Powder
  • 2 Tsp Vinegar
  • 3 Tbsp Oil
  • Salt

For Assembling

  • 7 Pita Bread
  • Tangy Salsa
  • 4 Tsp Cheese Spread
  • 5 1/2 Tsp Arrabbiata Sauce
  • 6 Tsp Yogurt
  • Oil for Toasting Pita Bread


For Chilli Oil

  1. Heat oil in a saucepan.
  2. Add chopped chillies to saucepan and turn off the heat.
  3. Add garlic-oregano seasoning, sumac powder and salt to it.
  4. Let oil rest for 30 mins.
  5. Transfer to a glass container and use as necessary.

For Assembling

  1. Soak black chickpeas overnight. Alternatively, they can be soaked in hot water for 5-6 hours.
  2. Transfer them to a pressure cooker. Add salt and water.
  3. Boil them for 20-25 mins. Lower the flame after one whistle.
  4. Once black chickpeas cool down, grind them using a mixer-grinder.
  5. Transfer chickpeas paste to a big bowl. Add chopped onion, chopped yellow bell pepper, chopped coriander leaves, ginger garlic paste, garam masala, gram flour, chilli oil, ghee and salt.
  6. Now mix all ingredients and divide mixture into 14 portions.
  7. Take each portion and shape into oval form.
  8. Heat oil in a frying pan and deep fry all portions. You can pan-fry patties by flattening them.
  9. Prepare cheesy sauce by mixing cheese spread, arrabbiata sauce and yogurt together in a bowl.  Add more yogurt to adjust consistency, if necessary.
  10. Cut pita bread into halves.
  11. Toast them on a non-stick tava using minimal oil.
  12. Assemble pita pockets by arranging lettuce on the inside.
  13. Put tangy salsa , chick pea patty, cheesy sauce inside the pocket. Again put some tangy salsa on cheesy sauce.
  14. Pita Pockets are ready to be served.



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