My dad is an undercover wizard/chef in our household. He doesn’t cook very often but when he does he always makes something that is magical. He combines that old school college-kid diet with Desi flavors and something delicious always comes of it. For me, this is his crowning glory creation. I can gobble up at least 2 of these at any point in the day. You could wake me up in the middle of the night to eat this and I would polish off a few of these in a heartbeat. In fact, he made this for my fiancé when he was in town and to this day he still talks about how good these Bhel Pitas were. We always used store bought pita bread, however, in quarantine I have started to make them at home and they are such a simple way to add amazing textures to the dish. I use the recipe from The Mediterranean Dish and its amazing! I bake them in my oven with a cast iron pizza stone and it never fails me. I highly recommend going the extra mile to make the pitas at home, it is well worth it and very inexpensive! I use instant yeast and still get an amazing result. Try it out and let me know how it turns out!
Ingredients:
- 12-18 pita pockets
- 6 c. sev mamra/bhel mix (homemade is preferred)
- 3/4 c. sour cream
- 1/3 c ketchup
- 2 tbsp sandwich spread (Kraft is my recommended brand!)
- 1 onion diced
- Sriracha to taste
- Serranos to taste
Method:
- Mix all of the ingredients together in a bowl until the mixture is well combined, and then stuff into pita pockets!
Bhel Pitas
Ingredients
- 12-18 pita pockets
- 6 c. sev mamra/bhel mix homemade is preferred
- 3/4 c. sour cream
- 1/3 c ketchup
- 2 tbsp sandwich spread Kraft is my recommended brand!
- 1 onion diced
- Serranos to taste
- Sriracha to taste
Instructions
- Mix all of the ingredients together in a bowl until the mixture is well combined, and then stuff into pita pockets!