Pita Bread Chick Pea Kidney bean filling with Tzatziki sauce
Pita Bread Chick Pea Kidney bean filling with Tzatziki sauce

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, pita bread chick pea kidney bean filling with tzatziki sauce. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we have to first prepare a few components. You can cook pita bread chick pea kidney bean filling with tzatziki sauce using 31 ingredients and 20 steps. Here is how you can achieve it.

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