8 brown pita breads 3 tablespoons hung yogurt 2 tablespoons cream cheese 2-3 tablespoons grated cottage cheese (paneer) ¼ medium cabbage shredded ¼ medium purple cabbage, shredded 1 medium yellow capsicum, cut into strips 1 medium green capsicum, cut into strips 1-2 green chillies, finely chopped Crushed black peppercorns to taste 1 teaspoon mustard paste Salt to taste Butter for spreading Tomato ketchup for serving Method 1. Mix together hung yogurt, cream cheese and cottage cheese in a bowl. 2. Add ¾ of cabbage, ¾ of purple cabbage, yellow capsicum strips, green capsicum strips, green chillies, crushed peppercorns, mustard paste and salt to hung yogurt mixture and mix well. 3. Heat a non-stick grill pan. 4. Spread some butter on one sides of pita breads. 5. Place the pita bread on hot grill pan with butter side down and grill from both sides till golden brown and slightly crisp. 6. Spread some butter on one side of each grilled pita breads. 7. Spread some vegetable mixture on half of pita breads and cover with remaining pita breads. 8. Diagonally cut each prepared sandwich into 3 pieces. 9. Spread some cabbage and purple cabbage on a serving platter, place the sandwich pieces and serve immediately with some tomato ketchup.
