Name: Beetroot Spinach Taco with Apple and Mint Dip recipe by Shruti Agarwal at BetterButter
Prep time: 1200 min
Cook time: 20 min
Total time: 1220 min
Yield: 4
Ingredients: Whole Wheat Flour 1 1/2 cup; Beetroot boiled in little water and blended 2 medium; Olive oil or ghee 3 tablespoon; Spinach blanched 2 cup; Cottage cheese grated 3/4 cup; Mozzarella cheese grated 1/2 cup; Mixed herbs 2 tablespoon; Chilly flakes 1 tablespoon; Salt as per taste; Ginger garlic paste 1 teaspoon; Onion 1 medium chopped; For dip; Apple 1 medium peeled and chopped roughly; Curd 2 tablespoon; Walnuts 4-5; Mint leaves 8-9; 1 green chilly optional; Ginger 1 teas; Lemon juice 1 tablespoon; Black papper and salt as per taste

ABOUT Beetroot Spinach Taco with Apple and Mint Dip RECIPE

This recipe is very healthy and full of nutrition with a twist of indian and italian flavour. Made with whole wheat flour and cottage cheese. Kids loved its taste and you loved to see them eating beetroot and spinach togather:heart_eyes::heart_eyes:.

Ingredients Serving: 4

Whole Wheat Flour 1 1/2 cup
Beetroot boiled in little water and blended 2 medium
Olive oil or ghee 3 tablespoon
Spinach blanched 2 cup
Cottage cheese grated 3/4 cup
Mozzarella cheese grated 1/2 cup
Mixed herbs 2 tablespoon
Chilly flakes 1 tablespoon
Salt as per taste
Ginger garlic paste 1 teaspoon
Onion 1 medium chopped
For dip
Apple 1 medium peeled and chopped roughly
Curd 2 tablespoon
Walnuts 4-5
Mint leaves 8-9
1 green chilly optional
Ginger 1 teas
Lemon juice 1 tablespoon
Black papper and salt as per taste

Instructions

Beetroot spinach taco:
For making dough- take a large bowl add whole wheat flour, salt, 1 teaspoon olive oil or ghee and beetroot paste. Knead all of them properly if needed add little water and make a dough. Cover it with damp clothe and keep aside.
For filling - Heat a pan. Add 1 tablespoon oil or ghee. Saute chopped onion for 1 minute. Add ginger garlic paste and cook for 1 minute. Now add blanched spinach (drain all water and chopped) and salt. Cook till dry. Add herbs, chilly flakes and cottage cheese. Keep flame on high. Mix well. Turn of the flame. Let it cool.
For dip- Add all the ingredients of dip in mixer jar and make a smooth paste. Dip is ready to serve.
For taco - Make equal size of balls from dough. Heat a grill pan or tava on high flame. Make thin chapati of dough with the help of rolling pin. Turn the flame on low. Cook chapati and change the side. Put 2 tablespoon of filling and 1 tablespoon grated mozzarella cheese on chapati and fold it half just like taco. Cook on medium to low flame till crisp from both sides. Serve hot with apple mint dip or pack for healthy tiffin treat.

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