Step-by-Step Guide to Prepare Favorite Pita Bread Chick Pea Kidney bean filling with Tzatziki sauce
by Susie Shaw
Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, pita bread chick pea kidney bean filling with tzatziki sauce. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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To begin with this recipe, we must first prepare a few ingredients. You can cook pita bread chick pea kidney bean filling with tzatziki sauce using 31 ingredients and 20 steps. Here is how you cook it.
The ingredients needed to make Pita Bread Chick Pea Kidney bean filling with Tzatziki sauce:
Get Pita bread:
Take 200 grams wheat flour
Make ready 2 tablespoons flax seeds
Take 1/2 teaspoon Salt
Make ready 3/4 lukewarm water
Make ready 4-5 grams instant dry yeast
Make ready Filling:
Take 1/2 cup boiled chickpeas
Prepare 1/4 cup boiled kidney beans
Make ready 1/4 teaspoon Salt
Take 1/2 teaspoon black pepper powder
Take 1/4 teaspoon cayenne pepper
Make ready 1/2 lemon Juice
Make ready Salsa:
Make ready 1 tomato chopped finely
Get 1 onion chopped finely
Take 1 tablespoon coriander leaves chopped
Take 1 capsicum finely chopped
Prepare 1/2 lemon Juice
Make ready as per taste Salt
Make ready as per taste Black Pepper powder
Make ready Tzatziki sauce:
Take 1 cup thick yogurt
Make ready 2 tablespoons finely chopped mint leaves
Make ready 2 tablespoons finely chopped coriander leaves
Get 2 crushed garlic
Prepare as needed Salt to season
Make ready as needed Black pepper powder to season
Get 1/2 cucumber finely grated
Take 1/2 carrot finely grated
Get 5-6 cabbage or lettuce leaves
Instructions to make Pita Bread Chick Pea Kidney bean filling with Tzatziki sauce:
Soak kidney beans and chick peas for 6-8 hours. Boil them until soft and mushy.
For Pita, prepare brine by mixing lukewarm water and yeast. Let it froth up for 5-10 minutes.
Roast flax seeds and grind to powder
In a bowl add wheat flour, flaxseed powder, salt and mix well with spoon or fork.
Add the brine and mix into a sticky dough, use some water if required.
Cover and let the dough ferment for a few hours. It took me 2 hours on a sunny morning.
Once the dough is fermented, lightly knead it for 1/2 a minute. Divide it into 4-6 equal parts.
Preheat oven @200C.
Dust with dry flour. Roll out thick discs of 1/4 inch without putting much pressure.
Place the discs on a baking tray. Bake at the same temperature for 8-10 minutes on one side and 3-4 minutes on the other side.
Make filling: Mix kidney beans and chick peas in a bowl, add salt, peppers, lemon juice. Mix well and set aside.
You can also roast on a hot tawa.
Make salsa: Mix all chopped vegetables, lemon juice, salt, pepper and set aside.
Make tzatziki sauce: If your curd is thick, put it in a muslin cloth and hang it for 1 hour or so, the excess water will be drained.
Wash, peel and fine grate cucumber, add 1/8 teaspoon salt and leave for 3-5 minutes. Squeeze the excess liquid and use the flesh.
Finely grate carrot, chop mint and coriander leaves, crush the garlic pods
Take this thick curd or yogurt in a bowl add cucumber flesh, grated carrot, chopped leaves, crushed garlic, salt and pepper. Mix well
Assemble by cutting pita bread into half. Keep cabbage leaves into the packet.
Fill with chick pea and kidney bean filling, then fill with salsa mixture
Serve with generous tablespoons of tzatziki sauce.
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