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

Name: Stuffed Pita Recipe With Tandoori Mayo Chickpeas, Pickled Onions and Vegetables
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Indian
Ingredients: 4 cloves Garlic (4 cloves Garlic finely chopped); 1 cup Chickpeas (1 cup Kabuli Chana (White Chickpeas) cooked); 6 sprig Parsley (2 sprig Parsley leaves finely chopped + 4 sprig Parsley leaves finely chopped); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); ½ cup Tandoori Mayo (1/2 cup Del Monte Tandoori Mayo); 1 piece Red Bell Pepper (1 Red Bell pepper (Capsicum) thinly sliced); 1 piece Green Bell Pepper (1 Green Bell Pepper (Capsicum) thinly sliced); 3 pieces Yellow Onion (1 Onion thinly sliced + 2 Onions thinly sliced); 4 pieces Pita Bread (4 Mini Pita Breads); 1 tsp White Wine Vinegar (1 teaspoon Vinegar); 0 pieces Table Salt (Salt to taste); 0 pieces Black Pepper (Black pepper powder to taste); 1 cup Iceberg Lettuce (1 cup Iceberg lettuce shredded); 0 pieces Extra Virgin Olive Oil (Extra Virgin Olive Oil as required); 0 pieces Butter (Butter (Salted) as required for toasting pita, softened)

Stuffed Pita Recipe With Tandoori Mayo Chickpeas, Pickled Onions and Vegetables - Continental Food Recipes (Middle Eastern)

75 minIndian

Servings4

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Vegetarian
Pescatarian

Ingredients

For 4 servings

Garlic4 cloves · 4 cloves Garlic finely chopped
Chickpeas1 cup · 1 cup Kabuli Chana (White Chickpeas) cooked
Parsley6 sprig · 2 sprig Parsley leaves finely chopped + 4 sprig Parsley leaves finely chopped
Red Chili Powder1 tsp · 1 teaspoon Red Chilli powder
Tandoori Mayo½ cup · 1/2 cup Del Monte Tandoori Mayo
Red Bell Pepper1 piece · 1 Red Bell pepper (Capsicum) thinly sliced
Green Bell Pepper1 piece · 1 Green Bell Pepper (Capsicum) thinly sliced
Yellow Onion3 pieces · 1 Onion thinly sliced + 2 Onions thinly sliced
Pita Bread4 pieces · 4 Mini Pita Breads
White Wine Vinegar1 tsp · 1 teaspoon Vinegar
Table Salt0 pieces · Salt to taste
Black Pepper0 pieces · Black pepper powder to taste
Iceberg Lettuce1 cup · 1 cup Iceberg lettuce shredded
Extra Virgin Olive Oil0 pieces · Extra Virgin Olive Oil as required
Butter0 pieces · Butter (Salted) as required for toasting pita, softened

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Steps

1To begin making the Stuffed Pita Recipe with Tandoori Mayo Chickpeas, Pickled Onions and Vegetables, first get all the ingredients prepped and ready. Soak and cook the chickpeas until soft.
2Add chickpeas in a pressure cooker with required amount of water and close the lid. Let it cook till the cooker releases 7 to 8 whistles or cook for abut 30 minutes. Let the pressure release on its own.
3Open the cooker and take out the chickpeas in a bowl. Keep it aside.
4In a small mixing bowl, add the sliced onions, vinegar and salt. Allow it to marinate for at least 15 minutes to get the pickled taste.
5Shred the lettuce leaves and keep aside.
6Heat a teaspoon of olive oil in pan; add the garlic, chickpeas, parsley and red chili powder. Toss in the Tandoori Mayo and allow the chickpeas to simmer in the mayo for a few minutes. Turn off the heat.
7Check the salt and flavors and add more mayo if required. Adjust the salt to taste and add chili powder if required to add to the punch. Stir in the parsley leaves and keep aside.
8Heat a skillet on medium heat; butter the pita breads from the outside and toast them until golden on the pan. Turn off heat and allow it to cool a bit.
9In the same skillet, add a little oil and roast the capsicum and onions on low heat until soft and lightly caramelized.
10The final step is to assemble the pita with the spiced Tandoori Mayo chickpeas.
11Slit open the pita from the top to create a pocket. 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. Add the pickled onions and cucumber on the top and serve.
12Serve 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. You can also served it with Masala Chai.