How to make Pita Pockets With Chilli Tofu And Beansprout Coles -

Pitta pockets stuffed with coleslaw and chilli tofu stuffing.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Pita Pockets, Tofu (टोफू)

Cuisine : Fusion

Course : Snacks and Starters

You can also find more Snacks and Starters recipes like Veggie Fingers Micro Vegetable Idli Nachos - SK Khazana Kabuli Chaat

Pita Pockets With Chilli Tofu And Beansprout Coles

Pita Pockets With Chilli Tofu And Beansprout Coles Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Pita Pockets With Chilli Tofu And Beansprout Coles Recipe

  • Pita Pockets 4 medium

  • Tofu 1 inch cubes 250 grams

  • Red chilli flakes 1/4 teaspoon

  • Oil 3 tablespoons

  • Onions halved 8 small

  • Ginger chopped 1 inch piece

  • Garlic chopped 5-6 cloves

  • Soy sauce 2 tablespoons

  • Hot and sweet sauce 2 tablespoons

  • Vegetable stock 2 cups

  • Vinegar 1 tablespoon

  • Salt to taste

  • Red cabbage shredded 1/2 medium

  • Onions thinly sliced 2 small

  • Red radish thinly sliced 2

  • Sprouted moong blanched 1/2 cup

  • Apples grated 2 medium

  • Lemon juice 1 tablespoon

  • Cheese spread 3 tablespoons

  • Skimmed milk yogurt 3 tablespoons

  • Black pepper powder 1/2 teaspoon

  • Lettuce torn 1 bunch


Step 1

To make chilli tofu, heat oil in a wok. Add onions, ginger and garlic and stir-fry. Add tofu and toss on high heat. Add red chilli flakes, soy sauce, hot and sweet sauce, vegetable stock, vinegar and salt and cook on high heat till nearly dry.

Step 2

Divide into eight portions. Mix cabbage, onion, radish, sprouted moong, apples and lemon juice together in a bowl. Add cheese spread, yogurt, salt and pepper. Mix well. Divide the coleslaw into eight equal portions.

Step 3

Warm the pita bread on a griddle plate or a preheated oven. Cut each pita bread into two and fill each half with a portion of chilli tofu and top with a portion of coleslaw and lettuce. Serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.