Aloo Poha Tikki Pockets is a wrap made with tikkis and regular rotis filled with a dip that makes it a complete and filling meal.

Aloo Poha Tikkis are shallowly fried and stuffed inside a regular wheat roti along with a creamy dip made with hung curds, mayo, and sauces. I was planning a wrap then thought, since I have covered a wrap and a roll, why not try a pocket.

Of course, the wheat rotis are not exactly the ones you would want to use as a pocket. A typical Pita bread will be apt for it. However, since the rotis were on the card, I decided to go ahead with this flatbread. After assembling, I realized it would have been easier to handle had I arranged as s roll.

Whatever method you follow, this is a sinful meal. I ensured I made the dip more creamy and spicy as well. The tikkis turned out so good that we enjoyed it as such itself.

This is the final dish for the Wraps and Rolls under BM#90 week 3. I surely had a fun time planning these rolls. I had planned for Idlis for dinner and had to resort to these wraps as the whole idea was making it for a meal. So I decided there was no point if I took all the efforts just for the post.

While Hubby dear is not a person who would like these dishes, he was happy each one turned out good. I would surely be making these for Konda, who loves it, unfortunately, all the meals I planned it for, kids were having something else.

Anyway these tikkis are very easy to make, so can be done anytime.

Step By Step Pictures for making Aloo Poha Tikki Pockets

Aloo Poha Tikki Pockets

For the Pockets

1 cup Wheat Flour
Salt to Taste
Water as required

For the Tikkis

1 cups Potato boiled and mashed
1/2 cup Beaten Rice Poha
3 Bread Slices
1 tsp Red Chilli Powder
A Pinch Turmeric Powder
Salt to Taste
1 tsp Cumin Seeds
1 tsp Coriander Powder
1/2 tsp Garam Masala
1 no Green Chillies
Handful Coriander Leaves
Cooking Oil as required

For the Dip

1/2 cup Hung Curds
1/2 cup Mayo
2 tbsp Red Chilli Sauce
2 tbsp Tomato Ketchup
Pepper to Taste

Other Ingredients

Onions
Tomatoes
Carrots

For the Pockets

Knead the flour to a soft dough. Let it rest for 10 mins.
Divide into equal balls, roll out into thick discs
I applied oil and folded it as triangle before cooking.
Heat a tawa and cook the roti on both sides.

For the Dip

Mix all the ingredients together and check for seasoning.

For the Tikkis

Microwave the potato for 5 to 6 mins. Soak in water and peel.
Mash it well in a bowl.
Soak the poha for 10 mins, drain and add to the mashed potato.
Add rest of the ingredients except for breads
Knead to a dough and make small balls, flatten into 3 inch discs.
Heat a nonstick pan with 2 tbsp oil.
Shallow fry the tikkis till done on both sides.

Assembling the Pockets

Cut the rotis in the middle and gently release the layers.
Spread the dip on the layer, place the shredded vegetables.
Place the tikkis and drizzle the dip over it.
Serve right away!

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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