Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, stuffed pita bread with stuffed cauliflower kababs served with pomegranate grape sauce. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Stuffed pita bread with stuffed cauliflower kababs served with pomegranate grape sauce is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Stuffed pita bread with stuffed cauliflower kababs served with pomegranate grape sauce is something that I’ve loved my entire life. They are fine and they look wonderful.
Pita bread, sometimes called Arabic bread, is a soft, slightly leavened flatbread that's hugely popular in Middle Eastern cuisine. If you love a pita stuffed with falafel, but why not give the recipe some new life with extra crispy falafel Served in a pita with the regular assortment of vegetables, this version gets a little extra zing from pickled Thanksgiving Leftovers Pita With Cranberry Pomegranate Sauce. Arayes - delicious grilled pita bread sandwiches stuffed with meat (beef or lamb).
To get started with this recipe, we must first prepare a few components. You can cook stuffed pita bread with stuffed cauliflower kababs served with pomegranate grape sauce using 29 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Stuffed pita bread with stuffed cauliflower kababs served with pomegranate grape sauce:
- Make ready For pita bread dough
- Get 2 teaspoon active dry yeast
- Take 1 1/2 cups lukewarm water
- Take 1 tsp+1tbsp sugar
- Make ready 3 cups wheat flour
- Get 1 cup maida
- Make ready 1 1/2 teaspoon salt
- Prepare 2 tablespoon oil
- Make ready For kababs
- Prepare 1 cup finely chopped cauliflower
- Make ready 1/2 cups chopped onions
- Get 1/2 cup spring onion
- Get to taste Salt
- Prepare Pinch garam masala
- Take 1/2 teaspoon chilli powder
- Prepare 1/2 teaspoon amchur
- Get 1/2 teaspoon turmeric powder
- Prepare 1/2 teaspoon Dhaniya powder
- Make ready to taste Salt
- Take 1/2 teaspoon ginger garlic paste
- Make ready 1/2 cup besan
- Make ready 1 teaspoon rice flour
- Prepare For sauce
- Prepare 1 cup pomegranate
- Take 1/2 cup grapes
- Make ready 1/2 teaspoon lime juice (optional)
- Prepare 1/2 teaspoon jeera powder
- Prepare 1/2 teaspoon chilli powder
- Make ready Pinch black salt
The cauliflower shawarma spice blend was inspired by a recipe of the same name in a recent As mentioned, the cauliflower can be served on it's own, without the pita. It would make a great side On the flip side, this super easy pita recipe can also be made on it's own and stuffed however you like. This potato stuffed pita bread uses the basic pita pocket bread recipe and adds a mashed potato filling What do you eat stuffed pita bread with? The classic pita bread is the basic everyday bread in Which is where these stuffed pitas are offend served.
Instructions to make Stuffed pita bread with stuffed cauliflower kababs served with pomegranate grape sauce:
- First how to make pita bread : first heat water to 105 or 110 degrees f or 34 degrees c then pour this in a bowl of yeast and sugar mix and keep aside for ten mins.
- Now take a bowl mix the two flours with salt in it and keep lukewarm water ready to make dough, once the yeast has started to bubble mix it with the atta and maida and slowly incorporate warm water to make a soft dough. Rest it for half hour to make it rise. After half hour punch it to take out all the air. Roll out like roti and heat it on tawa, but cook on low flame and closed it will puff up.
- For cauliflower kababs: First on low flame dry roast rice flour and besan and keep aside now in a kadai add oil onions pinch of salt ginger garlic paste and cook well once done add the cauliflower with salt and masala and cook well. last add spring onions to it and mix well.
- Now cool and make a well in the centre and stuff it with grapes and seal it. Now pre heat the airfryer to 180 degrees for 8 mins and bake these kababs for 10 mins on each side. Keep aside.
- For sauce : make juice of half cup pomegranate and strain and keep aside.(keep the rest for garnish and sauce) Then make juice of grape and keep aside. Now take a kadai add the pomegranate juice with some pomegranate seeds full with the masala and cook for 5 mins then add the grape juice and cook for 5 mins, add lime juice. sauce is ready.
- Now platting : cut the pita bread into half to make pockets stuff the airfried kababs in centre then spread the sauce over the pita bread and next to it too. Garnish with cucumber rolls and pomegranate seeds and grapes.
Even if you're tempted to use nonfat Greek yofurt, don't. If you're wary of slicing red cabbage, you could always use a store-bought coleslaw mix, however the color won't be red (and not. Serving cauliflower whole like this, fresh from the BBQ is inspired, particularly, when it's smothered in shawarma butter. Once the cauliflower is cooked through and charred, remove from the heat and transfer to a plate. Spoon over the tahini sauce and pomegranate molasses, and finish the dish by.
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