Pita Bread Chick Pea Kidney bean filling with Tzatziki sauce

Name: Pita Bread Chick Pea Kidney bean filling with Tzatziki sauce
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 200 grams wheat flour; 2 tablespoons flax seeds; 1/2 teaspoon Salt; 3/4 lukewarm water; 4-5 grams instant dry yeast; 1/2 cup boiled chickpeas; 1/4 cup boiled kidney beans; 1/4 teaspoon Salt; 1/2 teaspoon black pepper powder; 1/4 teaspoon cayenne pepper; 1/2 lemon Juice; 1 tomato chopped finely; 1 onion chopped finely; 1 tablespoon coriander leaves chopped; 1 capsicum finely chopped; 1/2 lemon Juice; as per taste Salt; as per taste Black Pepper powder; 1 cup thick yogurt; 2 tablespoons finely chopped mint leaves; 2 tablespoons finely chopped coriander leaves; 2 crushed garlic; as needed Salt to season; as needed Black pepper powder to season; 1/2 cucumber finely grated; 1/2 carrot finely grated; 5-6 cabbage or lettuce leaves

PV Iyer @pviyer79

Nagpur

#morningbreakfast
This is an easy to prepare, oil free and protein loaded dish. If had in breakfast, gives you an instant dose of energy and keeps you fresh and filling for hours.

PV Iyer @pviyer79

Nagpur

#morningbreakfast
This is an easy to prepare, oil free and protein loaded dish. If had in breakfast, gives you an instant dose of energy and keeps you fresh and filling for hours.

Saved

Ingredients

30 minutes

4 servings

Pita bread:
200 gramswheat flour
2 tablespoonsflax seeds
1/2 teaspoonSalt
3/4lukewarm water
4-5 gramsinstant dry yeast
Filling:
1/2 cupboiled chickpeas
1/4 cupboiled kidney beans
1/4 teaspoonSalt
1/2 teaspoonblack pepper powder
1/4 teaspooncayenne pepper
1/2 lemon Juice
Salsa:
1tomato chopped finely
1onion chopped finely
1 tablespooncoriander leaves chopped
1capsicum finely chopped
1/2 lemon Juice
as per tasteSalt
as per tasteBlack Pepper powder
Tzatziki sauce:
1 cupthick yogurt
2 tablespoonsfinely chopped mint leaves
2 tablespoonsfinely chopped coriander leaves
2crushed garlic
as neededSalt to season
as neededBlack pepper powder to season
1/2cucumber finely grated
1/2carrot finely grated
5-6cabbage or lettuce leaves

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Steps

30 minutes

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.