Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, gram flour tortilla with spinach pesto sauce. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Gram Flour Tortilla with spinach PESTO Sauce is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Gram Flour Tortilla with spinach PESTO Sauce is something that I have loved my entire life. They are nice and they look fantastic.
They're vegan, clean-eating approved, and a totally delicious healthy substitute for refined flour tortillas. Spinach wraps are a delicious and totally healthy substitute for regular tortillas made with refined flour. Easy flour tortilla recipe using frozen spinach.
To get started with this recipe, we have to prepare a few ingredients. You can have gram flour tortilla with spinach pesto sauce using 19 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Gram Flour Tortilla with spinach PESTO Sauce:
- Take 250 gram soaked CHUNKPEAS
- Get 1 beatroot
- Take 1 :- Chopped Onion
- Prepare 2 Chopped Tomatoes
- Take 3 tbsp Chopped coriander leaves
- Make ready 4 tbsp Peanut
- Take 1/2 Spinach
- Take As needed Olive oil
- Prepare 2 tbsp Basil
- Get 1 tsp Garlic
- Take 3/4 Parmesan Cheese
- Get To taste Salt
- Prepare 1/2 cabbage
- Take 2 Chopped Green chilli
- Get As required Cooking oil
- Prepare 1 tbsp. chaat masala
- Take 1 small bowl all purpose flour
- Get 1/2 small bowl gram flour
- Make ready 1/2 tbsp (1/2 Tbs) Baking soda
Tempeh with Tahini and Orange Cranberry Sauce Roll-UpsCreate Mindfully. This fresh and flavorful spinach pesto sauce makes an attractive sauce for linguine or spaghetti. Serve the pasta with a salad and pass the Parmesan. The pesto sauce is a snap to fix with a food processor and fresh spinach, garlic, pine nuts, and garlic.
Steps to make Gram Flour Tortilla with spinach PESTO Sauce:
- For DOUGH….. Take all purpose flour, gram flour,add 1tbs oil,Halftbssalt mix it well then add some water mix it well so that it turns out to be the smooth dough
- Then have a cooker then add chickpeas +chopped tomatoes and then add a pinch of baking soda, add salt according to your taste..then wait till the pressure cooker whistle thrice if u feel that the mixture has been cooked up then stir the paste so that it turn to be thick paste and then keep it aside..
- For #PESTOSAUCE…..Now have a pan and then add water and then blanch the spinach for 1 minute…Drain the water from it..Now put the blanched spinach in mixture, cheese, peanut, garlic, salt, olive oil, Basif leaf then mix it well so that it turns to be thick paste….keep it's side..
- Now finally choop the sliced #cabbage……and choop the sliced beat root
- Now for TORTILLA…Take two medium sized dough mould it in roti shape..now heat the tawa grease it with oil put the #tortilla flip on both the side till it turns out to be golden colour on lower flame keep it aside
- Now take the plate…and put the tortilla now spread the chunks peas gravy, some chopped onion sprinkle #chatmasla, topping of sliced cabbage,some sliced beat root and spread pesto sauce
Flour tortillas filled with creamy Cheddar cheese, portabella mushrooms, and spinach. Cut in fours and serve with guacamole and sour cream. I folded giant spinach tortilla's in half and cooked them in my panini press. I packaged up two of the spinach quesadillas with two chicken/vegetable ones in. Homemade spinach tortilla made with readily available ingredients.
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