COOK JOURNAL
Stuffed Pita Pockets with Prawns & Veggies
Prep Time:
45 Minutes
Cook Time:
35 Minutes
Ready In Time:
1 Hour 20 Minutes
Serves:
4-5 Servings
Level:
Intermediate
About the Recipe
These stuffed pita pockets bring together a balance of textures and flavors—soft, freshly made bread, juicy garlic butter prawns, crisp sautéed vegetables, and nutty tahini sauce. It’s a versatile dish that feels both light and satisfying, combining elements of comfort food with fresh, vibrant ingredients. Perfect for a quick meal that still feels thoughtful and complete.
Ingredients
Pita Pocket:
600 g Whole Wheat Flour
1 tsp Baking Powder
1 tsp Salt
2 tbsp Olive Oil
Warm Water (~1½ cups)
Garlic Butter Prawns
250 g Prawns (Cleaned & Deveined)
Salt & Pepper to taste
1 tsp Lemon Juice
1 tsp Parsley (Optional)
2 tbsp Oil
1 tbsp Garlic (Chopped)
½ tsp Paprika
½ tsp Red Chilli Flakes
2 tbsp Butter
Sautéed Veggies
¼ Red Bell Pepper (Sliced)
¼ Yellow Bell Pepper (Sliced)
1 cup Broccoli (Parboiled)
1 Small Carrot (Julienned & Parboiled)
200 g Mushrooms (Sliced)
3 Garlic Cloves (Crushed)
2 tbsp Oil
Salt to taste
½ tsp Oregano
½ tsp Red Chilli Flakes
2 tbsp Butter
1 tsp Lemon Juice
Roasted Chickpeas
½ cup Cooked Chickpeas
1 tbsp Olive Oil
Salt & Paprika to taste
Tahini Sauce
1 cup White Sesame Seeds
2–3 tbsp Neutral Oil
Pinch Salt (Optional)
preparation
Step 1:Prepare the Pita Dough
In a bowl, mix whole wheat flour, salt, and baking powder.
Add olive oil and gradually mix in warm water to form a soft dough.
Knead for 8–10 minutes until smooth.
Cover and let it rest for 30 minutes.
Step 2:Cook Pita Pockets
Divide dough into equal portions and roll into discs.
Cook on a hot tawa for 1–2 minutes on each side until puffed and lightly golden.
Keep covered in a cloth to retain softness.
Step 3:Prepare the Prawns
Marinate prawns with salt, pepper, lemon juice, and parsley. Let rest briefly.
Heat oil and cook prawns for about a minute on each side. Remove and set aside.
In the same pan, sauté garlic, then add spices.
Stir in butter and return prawns, coating well. Simmer briefly.
Step 4: Sauté veggies
Heat oil and sauté the garlic until aromatic.
Add mushrooms and cook until browned.
Add broccoli, bell peppers, and carrots. Toss briefly.
Season with salt, oregano, and chilli flakes.
Finish with butter and lemon juice.
Step 5: Roast Chickpea
Toss chickpeas with oil, salt, and paprika.
Roast at 180°C for 15–20 minutes until crisp.
Step 6:Prepare the Tahini
Dry roast sesame seeds until lightly golden.
Cool and blend with oil until smooth and creamy.
Add salt if desired.
Step 7:Assemble the Pita Pockets
Cut open pita to form pockets.
Spread tahini sauce inside.
Fill with sautéed veggies, prawns, and roasted chickpeas.
Serve immediately.