Tandoori Tikkis in Pita bread

I saw Sanjeev Kapoor make this recipe once on his show a long time ago. I have probably changed the quantities but the basic recipe is his. He didn't add tandoori powder but I find that the tandoori masala makes it very chatpata. In fact, it's perfect if you have parents or family who like their fried foods and snacks. Whole grains, protein and veggies combine to make this a very heart healthy fare. No one will ever know it's good for them.
For purists who are interested in the difference between bulgar and cracked wheat look here.



Ingredients

• 1 cup bulgur (fine cracked wheat as it's called in Indian store, Sindhis call it "bhat") soaked for an hour
• 1/2 cup grated or crumbled paneer
• 1/2 cup grated carrots
• 2 tablespoons minced onion
• 1 tablespoon chopped cilantro (coriander leaves)
• 1/2 lime squeezed
• 2 tablespoons tandoori masala
• 1 teaspoon chaat masala

2-3 tablespoons oil to fry the tikkis
Pita pockets (optional)
Method
Drain the water from the bulgur and squeeze till all the water is drained. Add the rest of the ingredients and mix well. Keep aside for 1/2 hour to let the bulgur absorb the juices.
Shape in to tikkis.
Heat 1-2 tablespoons oil in a shallow frying pan. Fry on both sides for a nice brown crust. Serve hot with mint yogurt raita and onion soaked in lime juice or vinegar. If you want to make a meal out of it, fill the pita pockets with the tikkis. Add the onions and mint yogurt and dig in.



I am sending this to Siri's Corner: Announcing AWED: Middle Eastern Cuisine
at her blog Siri's Corner. Pita bread counts as Middle Eastern right?
This recipe also goes to Eat Healthy - Fiber Rich event hosted by Sangeeth at her blog Letusallcook.