YOUR SOLIN GENERATED RECIPE
Crispy Baked Spiced Lentil and Potato Pockets with Fresh Cilantro Chutney
Enjoy a vibrant fusion of textures and flavors with these golden, crispy baked pockets filled with hearty lentils, tender potatoes, and a touch of chickpea flour for binding, spiced with warm cumin, coriander, and turmeric. Paired with a refreshingly zesty cilantro chutney, this dish promises a satisfying burst of freshness and wholesome goodness.
INGREDIENTS
1 cup cooked green lentils
1 small potato
1 whole wheat tortilla
1/4 cup chickpea flour
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
Pinch of salt
1/2 cup chopped fresh cilantro
1 garlic clove
1 tsp lemon juice
1 green chili
PREPARATION
Preheat your oven to 400°F (200°C). Meanwhile, prick the potato with a fork and bake or microwave until tender, then peel and mash in a bowl.
In a separate bowl, combine the cooked green lentils and mashed potato. Stir in the chickpea flour, cumin, coriander, turmeric, and a pinch of salt, mixing until a cohesive filling forms.
Lay the whole wheat tortilla on a clean surface. Spoon the lentil and potato mixture onto one side of the tortilla. Fold the tortilla over the filling to form a pocket. Repeat if preparing multiple pockets.
Place the filled pockets on a parchment-lined baking sheet and bake for 15-20 minutes or until the tortilla becomes crispy and lightly golden.
While the pockets are baking, prepare the cilantro chutney. In a small blender, combine the fresh cilantro, garlic, lemon juice, green chili, and a splash of water. Blend until smooth, adding water gradually to achieve your desired consistency. Adjust salt if needed.
Serve the crispy baked pockets warm or at room temperature with the fresh cilantro chutney on the side for dipping.