For mini pita bread - First sift the flour in a vessel. Then add salt, baking powder, baking soda, oil, sugar and mix well by hand. Then add curd and add water as required and knead the dough and cover and rest for 1/2 hour.

For falafel- Now drain the soaked kabuli chana and put it in a mixer jar. Add chickpea flour, green coriander, garlic, green chilli and crush it a little. Now add onion, cumin powder, coriander powder, pepper powder and salt to it and crush it half and leave it covered for two hours.

Then make a ball out of this mixture and flatten it by hand, heat oil on medium heat and fry it brown. So taiya is falafel.

For Spinach Hummus- First wash the spinach and add sugar and salt in boiling water, blanch the spinach for two minutes and take it out in a colander to drain the water.

On the other hand, keep the kabuli chana in the cooker to boil and drain the water and prepare all the ingredients for making it. Now, in a mix jar, make a smooth paste by taking all the hummus ingredients like kabuli chana, spinach, mint leaves, garlic, lemon juice, curd, tahini sauce, salt and green colour spinach hummus is ready.

Now for the beetroot hummus – in a mixie jar, mix grated beetroot, kabuli gram, garlic, chilli powder, lemon juice, olive oil, curd and salt to make a smooth paste. Add two spoons of water if required. So red coloured beet root hummus is ready.

Now knead the dough for making mini pitta for five minutes and make small balls of it. Put in a non-stick pan and roast well on both sides and keep it ready filled with hummus in a piping bag with a nozzle.Now put the hummus on the mini pita bread with the help of a nozzle and shape the leaves with the green color hummus as you can see in the picture.