Chickpeas with Carrot Salad on Tortillas

Chickpeas with Carrot Salad on Tortillas – A Detailed recipe cooking. Time: 2 час. 55 minutes Difficulty: medium Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Salad:

• 1/2 peeled and finely chopped green mango
• 1/4 cut in half and sliced seedless cucumber
• 1 medium-sized carrot sliced into thin strips
• 1/4 Art. chopped fresh cilantro
• 1/4 tsp crushed black pepper
• 2 lime juice

Cake dough:

• 1/2 tsp honey
• 1/2 tsp active dry yeast
• 1 tbsp. premium wheat flour
• 1/2 tsp ground cumin
• 1/2 tsp curry powder
• 1/2 tsp coarse salt
• A pinch of turmeric
• Bowl vegetable oil
• Vegetable oil for frying and greasing a baking sheet
• Sprinkle flour

Chickpeas:

• 2 cans (425 gr.) Chickpeas (drain brine)
• 1 tbsp. chicken or vegetable stock
• 2 tbsp. l vegetable oil
• 1 diced large onion (approximately 2 tbsp.)
• 2 minced cloves of garlic
• 2 tbsp. l curry powder
• 2 tsp ground cumin
• 3/4 tsp ground allspice
• 1/2 tsp turmeric
• 1 fresh bay leaf

For submission:

• Tamarind Chutney (or Mango Chutney)
• Scotch bonnet hot pepper sauce (or your favorite hot sauce sauce)

Recipes with similar ingredients: chickpeas, yeast dough, flour premium, onions, garlic, chili peppers, carrots, mangoes, cucumbers, chutney sauce, lime juice, curry, cumin, turmeric, pepper fragrant, bay leaf, cilantro, honey

Recipe preparation:

1. For the test: In a small bowl, mix 1/3 tbsp. warm water (43 ° С) with honey and yeast. Let stand until foam about 5 minutes At this time, in another bowl, mix the flour, cumin, curry powder, salt and turmeric. Make center dry ingredients a small indentation and gradually pour in the liquid ingredients. Stir until a thick dough is added, adding approximately tablespoon of warm water if the dough turned out too Knead the dough until it is smooth and elastic. about 5 minutes, then shift it to a greased small a bowl of oil and cover with a towel. Let the test come up for an hour in a warm place.
2. For chickpeas: Pour to the bottom of a medium-sized pot vegetable oil and put it on a moderate heat. Put the onions and fry until transparent and aromatic, about 5 minutes Add the garlic and fry for another minute. Add curry powder, cumin, allspice, turmeric and bay leaf and cook another 30 seconds to fry the spices. Add chickpeas and broth and bring to a boil. Reduce heat and simmer at low boil, until the liquid thickens and the chickpeas become soft, 8-10 minutes. Salt.
3. For salad: In a large bowl, combine cilantro, carrots, green mango, cucumber and black pepper. Stir with lime juice and salt it. Let stand before serving.
4. When the dough fits, divide it into 6 slices and roll them into balls the size of a golf ball (approximately 4.5 cm.) greased baking sheet and cover with a damp towel. Leave for about 15 minutes On a lightly floured surface roll each ball into an oval disk 0.3 cm thick.
5. Pour vegetable oil 2.5-5 cm into a deep frying pan. And heat it to 180 ° C on a moderate high heat. dough discs so that they turn golden but remain soft, 30-45 sec. from each side. Lay on laid paper towel and salt.
6. For each cake, lay out a full spoonful of curry chickpea and a full a spoonful of salad, then curl the disc, closing the filling. Serve with chutney and hot sauce and keep ready a large quantity napkin. Culinary advice: To cut vegetables for salad, use a vegetable cutter. If the yeast does not foam after 5 minutes, then they are dead. Start again with fresh yeast.