Preparation

• 1
  Cut and open pita bread from one side and make a pocket.
• 2
  Pressure cook corn kernels for 2 whistles.
• 3
  Drain and keep aside.
• 4
  Make small cubes of cottage cheese/ tofu or crumble it.
• 5
  Chop capsicum into small pieces.
• 6
  Mix every thing for stuffing in a bowl.
• 7
  Stuff this mixture in the pita pocket and apply some butter or olive oil over the pita bread.
• 8
  Grill it till golden and crisp.
• 9
  Slice into 4 triangles and serve hot.
• 10
  Serve with tomato ketchup or salsa dip.