Stuffed Pita Recipe With Tandoori Mayo Chickpeas, Pickled Onions and Vegetables
A vegetarian Continental recipe with cloves garlic - finely chopped, kabuli chana (white chickpeas) - cooked, sprig parsley leaves - finely chopped. Ready in 1h 15m, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
25 steps- 1
To begin making the Stuffed Pita Recipe with Tandoori Mayo Chickpeas, Pickled Onions and Vegetables, first get all the ingredients prepped and ready
del monte tandoori mayo(1/2 cup)onion - thinly sliced(1)mini pita breads(4)onions - thinly sliced(2)butter - as required for toasting pita - 2
Soak and cook the chickpeas until soft
- 3
Add chickpeas in a pressure cooker with required amount of water and close the lid
extra virgin olive oil - as requiredbutter - as required for toasting pita - 4
Let it cook till the cooker releases 7 to 8 whistles or cook for abut 30 minutes
- 5
Let the pressure release on its own
- 6
Open the cooker and take out the chickpeas in a bowl
- 7
Keep it aside
- 8
In a small mixing bowl, add the sliced onions, vinegar and salt
red bell pepper (capsicum) - thinly sliced(1)green bell pepper (capsicum) - thinly sliced(1)onion - thinly sliced(1)onions - thinly sliced(2)vinegar(1 teaspoon)salt - to taste - 9
Allow it to marinate for at least 15 minutes to get the pickled taste
salt - to tasteblack pepper powder - to taste - 10
Shred the lettuce leaves and keep aside
sprig parsley leaves - finely chopped(2)iceberg lettuce - shredded(1 cup)sprig parsley leaves - finely chopped(4) - 11
Heat a teaspoon of olive oil in pan; add the garlic, chickpeas, parsley and red chili powder
cloves garlic - finely chopped(4)sprig parsley leaves - finely chopped(2)red chilli powder(1 teaspoon)black pepper powder - to tastesprig parsley leaves - finely chopped(4)extra virgin olive oil - as required - 12
Toss in the Tandoori Mayo and allow the chickpeas to simmer in the mayo for a few minutes
del monte tandoori mayo(1/2 cup) - 13
Turn off the heat
- 14
Check the salt and flavors and add more mayo if required
del monte tandoori mayo(1/2 cup)salt - to tasteextra virgin olive oil - as requiredbutter - as required for toasting pita - 15
Adjust the salt to taste and add chili powder if required to add to the punch
red chilli powder(1 teaspoon)salt - to tasteblack pepper powder - to tasteextra virgin olive oil - as requiredbutter - as required for toasting pita - 16
Stir in the parsley leaves and keep aside
sprig parsley leaves - finely chopped(2)sprig parsley leaves - finely chopped(4) - 17
Heat a skillet on medium heat; butter the pita breads from the outside and toast them until golden on the pan
mini pita breads(4)butter - as required for toasting pita - 18
Turn off heat and allow it to cool a bit
- 19
In the same skillet, add a little oil and roast the capsicum and onions on low heat until soft and lightly caramelized
onion - thinly sliced(1)onions - thinly sliced(2) - 20
The final step is to assemble the pita with the spiced Tandoori Mayo chickpeas
del monte tandoori mayo(1/2 cup)mini pita breads(4)butter - as required for toasting pita - 21
Slit open the pita from the top to create a pocket
mini pita breads(4)butter - as required for toasting pita - 22
Place a few lettuce leaves in the bottom, spoon the Tandoori Mayo Chickpeas over the lettuce leaves, drizzle more Tandoori Mayo if you want the pita to be more creamy
sprig parsley leaves - finely chopped(2)del monte tandoori mayo(1/2 cup)mini pita breads(4)iceberg lettuce - shredded(1 cup)sprig parsley leaves - finely chopped(4)butter - as required for toasting pita - 23
Add the pickled onions and cucumber on the top and serve
onion - thinly sliced(1)onions - thinly sliced(2) - 24
Serve the Stuffed Pita with Tandoori Mayo Chickpeas, Pickled Onions and Vegetables as a wholesome weeknight dinner or even pack it into your lunch box or a picnic
del monte tandoori mayo(1/2 cup)onion - thinly sliced(1)mini pita breads(4)onions - thinly sliced(2)butter - as required for toasting pita - 25
You can also served it with Masala Chai
Rate this recipe
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Stuffed Pita Recipe With Tandoori Mayo Chickpeas, Pickled Onions and Vegetables
A vegetarian Continental recipe with cloves garlic - finely chopped, kabuli chana (white chickpeas) - cooked, sprig parsley leaves - finely chopped. Ready in 1h 15m, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
25 steps- 1
To begin making the Stuffed Pita Recipe with Tandoori Mayo Chickpeas, Pickled Onions and Vegetables, first get all the ingredients prepped and ready
del monte tandoori mayo(1/2 cup)onion - thinly sliced(1)mini pita breads(4)onions - thinly sliced(2)butter - as required for toasting pita - 2
Soak and cook the chickpeas until soft
- 3
Add chickpeas in a pressure cooker with required amount of water and close the lid
extra virgin olive oil - as requiredbutter - as required for toasting pita - 4
Let it cook till the cooker releases 7 to 8 whistles or cook for abut 30 minutes
- 5
Let the pressure release on its own
- 6
Open the cooker and take out the chickpeas in a bowl
- 7
Keep it aside
- 8
In a small mixing bowl, add the sliced onions, vinegar and salt
red bell pepper (capsicum) - thinly sliced(1)green bell pepper (capsicum) - thinly sliced(1)onion - thinly sliced(1)onions - thinly sliced(2)vinegar(1 teaspoon)salt - to taste - 9
Allow it to marinate for at least 15 minutes to get the pickled taste
salt - to tasteblack pepper powder - to taste - 10
Shred the lettuce leaves and keep aside
sprig parsley leaves - finely chopped(2)iceberg lettuce - shredded(1 cup)sprig parsley leaves - finely chopped(4) - 11
Heat a teaspoon of olive oil in pan; add the garlic, chickpeas, parsley and red chili powder
cloves garlic - finely chopped(4)sprig parsley leaves - finely chopped(2)red chilli powder(1 teaspoon)black pepper powder - to tastesprig parsley leaves - finely chopped(4)extra virgin olive oil - as required - 12
Toss in the Tandoori Mayo and allow the chickpeas to simmer in the mayo for a few minutes
del monte tandoori mayo(1/2 cup) - 13
Turn off the heat
- 14
Check the salt and flavors and add more mayo if required
del monte tandoori mayo(1/2 cup)salt - to tasteextra virgin olive oil - as requiredbutter - as required for toasting pita - 15
Adjust the salt to taste and add chili powder if required to add to the punch
red chilli powder(1 teaspoon)salt - to tasteblack pepper powder - to tasteextra virgin olive oil - as requiredbutter - as required for toasting pita - 16
Stir in the parsley leaves and keep aside
sprig parsley leaves - finely chopped(2)sprig parsley leaves - finely chopped(4) - 17
Heat a skillet on medium heat; butter the pita breads from the outside and toast them until golden on the pan
mini pita breads(4)butter - as required for toasting pita - 18
Turn off heat and allow it to cool a bit
- 19
In the same skillet, add a little oil and roast the capsicum and onions on low heat until soft and lightly caramelized
onion - thinly sliced(1)onions - thinly sliced(2) - 20
The final step is to assemble the pita with the spiced Tandoori Mayo chickpeas
del monte tandoori mayo(1/2 cup)mini pita breads(4)butter - as required for toasting pita - 21
Slit open the pita from the top to create a pocket
mini pita breads(4)butter - as required for toasting pita - 22
Place a few lettuce leaves in the bottom, spoon the Tandoori Mayo Chickpeas over the lettuce leaves, drizzle more Tandoori Mayo if you want the pita to be more creamy
sprig parsley leaves - finely chopped(2)del monte tandoori mayo(1/2 cup)mini pita breads(4)iceberg lettuce - shredded(1 cup)sprig parsley leaves - finely chopped(4)butter - as required for toasting pita - 23
Add the pickled onions and cucumber on the top and serve
onion - thinly sliced(1)onions - thinly sliced(2) - 24
Serve the Stuffed Pita with Tandoori Mayo Chickpeas, Pickled Onions and Vegetables as a wholesome weeknight dinner or even pack it into your lunch box or a picnic
del monte tandoori mayo(1/2 cup)onion - thinly sliced(1)mini pita breads(4)onions - thinly sliced(2)butter - as required for toasting pita - 25
You can also served it with Masala Chai
Rate this recipe
