Home / Continental / Stuffed Pita Recipe With Tandoori Mayo Chickpeas, Pickled Onions and Vegetables Made Easy
Stuffed Pita Recipe With Tandoori Mayo Chickpeas, Pickled Onions and Vegetables Made Easy
One Pot Dish

Stuffed Pita Recipe With Tandoori Mayo Chickpeas, Pickled Onions and Vegetables Made Easy

This homemade Stuffed Pita Recipe With Tandoori Mayo Chickpeas, Pickled Onions and Vegetables Made Easy recipe is flavorful, easy to prepare and suitable for One Pot Dish diets....

⏱️

30 Min Prep

🔥

45 Min Cook

🍽️

4 Servings

🥗

Vegetarian

Ingredients

  • 4 cloves Garlic - finely chopped
  • 1 cup Kabuli Chana (White Chickpeas) - cooked
  • 2 sprig Parsley leaves - finely chopped
  • 1 teaspoon Red Chilli powder
  • 1/2 cup Del Monte Tandoori Mayo
  • 1 Red Bell pepper (Capsicum) - thinly sliced
  • 1 Green Bell Pepper (Capsicum) - thinly sliced
  • 1 Onion - thinly sliced
  • 4 Mini Pita Breads
  • 2 Onions - thinly sliced
  • 1 teaspoon Vinegar
  • Salt - to taste
  • Black pepper powder - to taste
  • 1 cup Iceberg lettuce - shredded
  • 4 sprig Parsley leaves - finely chopped
  • Extra Virgin Olive Oil - as required
  • Butter - as required for toasting pita

Instructions

1
To begin making the Stuffed Pita method with Tandoori Mayo Chickpeas, Pickled Onions and Vegetables, first get all the fixings prepped and ready.
2
Soak and bubble gently the chickpeas until soft. toss in chickpeas in a pressure cooker with required amount of aqua and close the lid.
3
Let it bubble gently till the cooker releases 7 to 8 whistles or bubble gently for abut 30 moments.
4
Let the pressure release on its own. Open the cooker and take out the chickpeas in a dish.
5
Keep it aside.In a small mixing dish, toss in the sliced onions, acetic liquid and seasoning.
6
Allow it to infuse for at least 15 moments to get the pickled salty profile.Shred the lettuce leaves and keep aside.bring to temperature a teaspoon of olive oil in wok; toss in the garlic, chickpeas, parsley and red chili ground mix.
7
Toss in the Tandoori Mayo and allow the chickpeas to bubble gently in the mayo for a few moments.
8
Turn off the bring to temperature.Check the seasoning and flavors and toss in more mayo if required.
9
Adjust the seasoning to salty profile and toss in chili ground mix if required to toss in to the punch.
10
swirl around in the parsley leaves and keep aside.bring to temperature a skillet on medium bring to temperature; shortening the pita breads from the outside and toast them until golden on the wok.
11
Turn off bring to temperature and allow it to cool a bit.In the same skillet, toss in a little oil and bake the capsicum and onions on low bring to temperature until soft and lightly caramelized.The final step is to assemble the pita with the spiced Tandoori Mayo chickpeas.Slit open the pita from the top to create a pocket.
12
Place a few lettuce leaves in the bottom, spoon the Tandoori Mayo Chickpeas over the lettuce leaves, transfer gently more Tandoori Mayo if you want the pita to be more buttery.
13
toss in the pickled onions and cucumber on the top and enjoy.enjoy 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.
14
You can also served it with Masala Chai.

Recipe Information

Cuisine
Continental
Course
One Pot Dish
Diet
Vegetarian
Total Time
75 mins

Recipe Time chart

Preparation Time

30 mins

Cooking Time

45 mins

Total Time

75 mins
#continental #onepotdish #vegetarian
Author

Master Chef

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