Recipe of Perfect Pita Bread Chick Pea Kidney bean filling with Tzatziki sauce

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, pita bread chick pea kidney bean filling with tzatziki sauce. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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To begin with this particular recipe, we must first prepare a few ingredients. You can have 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:

1. Get Pita bread:
2. Take 200 grams wheat flour
3. Make ready 2 tablespoons flax seeds
4. Prepare 1/2 teaspoon Salt
5. Get 3/4 lukewarm water
6. Take 4-5 grams instant dry yeast
7. Prepare Filling:
8. Make ready 1/2 cup boiled chickpeas
9. Prepare 1/4 cup boiled kidney beans
10. Take 1/4 teaspoon Salt
11. Make ready 1/2 teaspoon black pepper powder
12. Prepare 1/4 teaspoon cayenne pepper
13. Make ready 1/2 lemon Juice
14. Take Salsa:
15. Get 1 tomato chopped finely
16. Make ready 1 onion chopped finely
17. Take 1 tablespoon coriander leaves chopped
18. Take 1 capsicum finely chopped
19. Prepare 1/2 lemon Juice
20. Make ready as per taste Salt
21. Prepare as per taste Black Pepper powder
22. Prepare Tzatziki sauce:
23. Prepare 1 cup thick yogurt
24. Prepare 2 tablespoons finely chopped mint leaves
25. Make ready 2 tablespoons finely chopped coriander leaves
26. Prepare 2 crushed garlic
27. Make ready as needed Salt to season
28. Make ready as needed Black pepper powder to season
29. Make ready 1/2 cucumber finely grated
30. Make ready 1/2 carrot finely grated
31. Prepare 5-6 cabbage or lettuce leaves

Instructions to make Pita Bread Chick Pea Kidney bean filling with Tzatziki sauce:

1. Soak kidney beans and chick peas for 6-8 hours. Boil them until soft and mushy.
2. For Pita, prepare brine by mixing lukewarm water and yeast. Let it froth up for 5-10 minutes.
3. Roast flax seeds and grind to powder
4. In a bowl add wheat flour, flaxseed powder, salt and mix well with spoon or fork.
5. Add the brine and mix into a sticky dough, use some water if required.
6. Cover and let the dough ferment for a few hours. It took me 2 hours on a sunny morning.
7. Once the dough is fermented, lightly knead it for 1/2 a minute. Divide it into 4-6 equal parts.
8. Preheat oven @200C.
9. Dust with dry flour. Roll out thick discs of 1/4 inch without putting much pressure.
10. 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.
11. Make filling: Mix kidney beans and chick peas in a bowl, add salt, peppers, lemon juice. Mix well and set aside.
12. You can also roast on a hot tawa.
13. Make salsa: Mix all chopped vegetables, lemon juice, salt, pepper and set aside.
14. 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.
15. 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.
16. Finely grate carrot, chop mint and coriander leaves, crush the garlic pods
17. Take this thick curd or yogurt in a bowl add cucumber flesh, grated carrot, chopped leaves, crushed garlic, salt and pepper. Mix well
18. Assemble by cutting pita bread into half. Keep cabbage leaves into the packet.
19. Fill with chick pea and kidney bean filling, then fill with salsa mixture
20. Serve with generous tablespoons of tzatziki sauce.

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