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We hope you got insight from reading it, now let’s go back to pita bread chick pea kidney bean filling with tzatziki sauce recipe. You can cook pita bread chick pea kidney bean filling with tzatziki sauce using 31 ingredients and 20 steps. Here is how you achieve it.

The ingredients needed to make Pita Bread Chick Pea Kidney bean filling with Tzatziki sauce:

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

Steps 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.

See more ideas about pitta bread, recipes, filling snacks. The Spruce Pita bread's best-known stuffing is the classic falafel (fried chickpea balls). Typically paired with an Israeli salad of diced tomatoes, diced cucumbers, and sliced onions, the whole sandwich is drizzled with tahini sauce. It's perfect for lunch or a light dinner. Just before serving, fill pita bread halves with romaine, bean mixture and tomato.

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