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Mini garlic pita with mexican kebab & pudina sour cream

Aug-03-2017
prerna verma
30 minutes
Prep Time
15 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Mini garlic pita with mexican kebab & pudina sour cream RECIPE

An Indo-mexican dish which can be served as a great appetizer during the parties.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Mexican
  • Shallow fry
  • Snacks
  • Egg Free

Ingredients Serving: 6

  1. For pudina sour cream
  2. 1/4 cup thick curd (hung curd)
  3. 2TBSP FRESH CREAM
  4. 1 tsp Lemon juice
  5. Pudina chopped finely
  6. 2 tbsp finely chopped onions.
  7. A pinch of salt.
  8. For mini garlic pita
  9. Maida 1/4 cup
  10. Pinch of salt
  11. A pinch of baking soda (1/8 tsp)
  12. Baking powder 1/4 tsp
  13. sugar 1/4 tsp
  14. Dahi 4tbsp
  15. Crushed garlic
  16. 3 tbsp butter at room temp.
  17. Finely chopped coriander leaves
  18. For mexican kebab
  19. 1/2 cup rajma
  20. 1 large potato boiled and mashed
  21. 1 medium onion chopped finely
  22. 1/2 tsp ginger garlic paste
  23. Pinch of turmeric powder
  24. 1/2 tsp red chilli powder
  25. 1/2 tsp garam masala
  26. 2 tbsp Besan
  27. 1/4 tsp amchur powder or lemon juice
  28. Salt
  29. oil

Instructions

  1. Pudina sour cream :
  2. In a bowl add hung curd, fresh cream,lemon juice, pinch of salt and whisk well.
  3. Now add chopped onions and pudina and mix .Refrigerate for an hour.
  4. Mini garlic pita :
  5. Take a bowl add maida a pinch of salt, baking soda, baking powder, sugar, curd and make a soft dough with water. Keep aside the dough for 15 min wrapped in a wet cloth or cling wrap.
  6. Take butter add crushed coriander and crushed garlic.Mix well .
  7. Heat tawa. Take small dough roll it into mini round shape. Now place it on tawa brush a bit of water on it and then brush the above butter mixture. You will find bubbles appearing on it now turn it on the otherside and brush it with water now with a tong place it on gas and roast till golden brown spots appear on it.
  8. Brush the pita again with the butter mixture.
  9. Mexican kebab
  10. Soak rajma for overnight or atleast 8 hrs
  11. Take 3 cups of water and pressure cook rajma with salt till it is softened. Around 8 whistles till rajma gets softened to be easily mashed up. If water still remains we can pressure cook for another 2-4 whistles (depends on the water left). Cool it and mash the rajma.
  12. Mash potato
  13. Take a pan add 3 tsp of oil add chopped onions saughty till golden colour add ginger garlic paste saughty till the raw smell goes add mashed potato mashed rajma add turmeric powder, red chilli powder, salt, garam masala, amchur powder or lemon juice and 2 tbsp besan cook it for 5 min . Now let it cool.
  14. Make small kebabs from the mixture. Heat oil in a pan and shallow fry the kebabs.
  15. Now take the mini garlic pita put a kebab on it top it with pudina sour cream. Decorate it with pudina and serve.

Reviews (1)  

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Neha Dhingra
Aug-04-2017
Neha Dhingra   Aug-04-2017

Wowieee!

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