**Bina Maide ka itna healthy snack😎**

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 1 tsp Active Dry Yeast (room temperature)
• 1 tsp Granulated Sugar
• 1 tsp Salt
• 0.5 tsp Dried Oregano (optional, adds subtle aroma)
• 0.75 cup Warm Water (around 38°C)
• 200 g Paneer (cut into 1‑cm cubes)
• 1 cup Mixed Vegetables (carrot, capsicum, peas, chopped)
• 1 large leaf Lettuce Leaf (from leftover Blinkit veg)
• 1 medium Tomato (thinly sliced)
• 0.5 cup Cucumber (thin slices)
• 1 tbsp Plain Yogurt (adds tanginess to stuffing)
• 2 tbsp Vegetable Oil (for shallow frying)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Tomato Ketchup
• 1 tbsp Soy Sauce
• 2 tbsp Fresh Cilantro (chopped)
• 1 tsp Sesame Seeds (to garnish)
• 2 tbsp Mayonnaise
• 1 tsp Tandoori Sauce (optional, for extra flavor)

Instructions

1. Make the dough

   In a mixing bowl combine all‑purpose flour, active dry yeast, sugar, salt, and dried oregano. Add warm water and knead until a soft, non‑sticky dough forms.

   Time: PT10M

2. Ferment the dough

   Cover the bowl with a damp cloth and let the dough rest at room temperature until it doubles in size.

   Time: PT1H

3. Prep the vegetables

   Take the leftover mixed vegetables from the fridge, wash if needed, and chop them into small bite‑size pieces.

   Time: PT10M

4. Shallow‑fry paneer

   Heat 1 tbsp oil in the pan over medium heat. Add paneer cubes and fry until lightly golden on all sides.

   Time: PT5M

   Temperature: medium heat

5. Cook the vegetable stuffing

   In the same pan add the remaining oil, then the chopped vegetables. Stir‑fry for 2‑3 minutes, add salt, black pepper, tomato ketchup, and soy sauce. Mix well and cook another minute.

   Time: PT5M

   Temperature: medium heat

6. Finish stuffing with yogurt

   Stir in 1 tbsp plain yogurt to the cooked vegetables, then remove from heat and set aside.

   Time: PT1M

7. Prepare the tangy sauce

   In a small bowl combine mayonnaise, tandoori sauce (if using), and a splash of tomato ketchup. Mix until smooth.

   Time: PT5M

8. Shape the dough into pockets

   Punch down the risen dough, divide it into 8 equal portions, and roll each into a 4‑5 cm round disc.

   Time: PT10M

9. Rest the discs

   Place the rolled discs on a tray, cover with a clean kitchen towel and let rest for 5 minutes.

   Time: PT5M

10. Pan‑fry the pita pockets

    Heat a clean pan over medium‑high heat. Cook each disc for about 2 minutes per side until puffed and lightly golden.

    Time: PT5M

    Temperature: medium‑high heat

11. Assemble the pockets

    Slice each puffed pita halfway open, spread a layer of the mayo‑tandoori sauce, add a lettuce leaf, a spoonful of the paneer‑vegetable stuffing, then top with tomato and cucumber slices. Garnish with chopped cilantro and sesame seeds.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

30 g

Fat

10 g

Fiber

3 g