WorkShop Spinach chatpata with muhammara dip
WorkShop Spinach chatpata with muhammara dip

Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, workshop spinach chatpata with muhammara dip. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

See great recipes for Muhammara محمره walnut Appetizer too! In a large bowl, mix the sour cream together with the dips mix until well-blended, then fold in spinach and water chestnuts. Entertain with Alton Brown's Hot Spinach and Artichoke Dip, a classic recipe with a touch of heat, from Good Eats on Food Network. My concept of the perfect diet—and probably yours, too—has changed throughout the years along with changes of address, schools, friends, jobs, children and activities.

WorkShop Spinach chatpata with muhammara dip is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. WorkShop Spinach chatpata with muhammara dip is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook workshop spinach chatpata with muhammara dip using 33 ingredients and 22 steps. Here is how you cook it.

The ingredients needed to make WorkShop Spinach chatpata with muhammara dip:
  1. Take For Spinach trangle
  2. Get 1 cup Wheat flour
  3. Get 1/4 Cup Semolina
  4. Prepare 3 Tablespoon Oil
  5. Get 1/2 Teaspoon Carom Seeds
  6. Take 1/2 Cup Spinach
  7. Prepare to taste Salt
  8. Prepare For muhammara
  9. Make ready 1 Large size Yellow capsicum
  10. Prepare 10 Garlic cloves
  11. Take 1/2 Teaspoon Cumin powder
  12. Take 1/4 cup Lemon juice
  13. Take 1 1/2 handful Walnut
  14. Make ready 2 Tablespoon Pomegranate molasses
  15. Get 2 Tablespoon Red chilli powder
  16. Take 1/4 cup Sesame oil
  17. Take 1/4 cup Chickpeas (Boiled)
  18. Make ready to taste salt
  19. Take For Tzatziki
  20. Make ready 1/2 Cup Hung Curd
  21. Make ready 1 Cucumber(Chopped)
  22. Get 1/2 Teaspoon Cumin powder
  23. Get 1 Green chilli (chopped)
  24. Get 1/4 Cup Grapes (Chopped)
  25. Make ready 1 tablespoon Coriander leaves (Chopped)
  26. Make ready 1/4 teaspoon Garlic paste
  27. Prepare to taste Salt
  28. Get For Potato Mixture
  29. Prepare 1 Potato (Boiled)
  30. Take 1/4 teaspoon Cumin powder
  31. Prepare 1/4 teaspoon Red chilli powder
  32. Prepare 1 tablespoon Onion(Chopped)
  33. Make ready to taste Salt

Its not that I don't like houmous I love it, it's just that its nice to create something that will wow your friends right. I love the colour of this dip and it's a crowd pleaser. I serve this with baked pitta chips. This easy hot spinach and artichoke dip recipe from Paula Deen is a low-carb appetizer perfect for entertaining.

Steps to make WorkShop Spinach chatpata with muhammara dip:
  1. Add water in a pan. - Let it to come a boil - Add spinach
  2. With the help of a spoon,stir them - Cook for 2 minutes. You will notice that the leaves will slightly change it's colour.
  3. Remove the Spinach in a strainer.
  4. Immediately soak the leaves in a bowl of ice cold water for 1 minute.
  5. Remove the leaves from water and strain all the excess water from the leaves. - You can blend them to a smooth puree.
  6. Mix wheat flour, semolina, salt, carom seeds in a vessel
  7. Now add oil to it, mix it well. - To get the correct idea of Moyon, gather the flour in the hand make a fist and if it closes properly then Moyon is enough.
  8. Now knead the dough tight with spinach puree.
  9. Wrap the dough in a clean wet cloth for 10 minutes.
  10. After 10 minutes, make the chapati with the help of rolling. - Now cut into triangle shape.
  11. During this, preheat the oven to 200 C for 10 minutes.apply oil on the tray and triangle keep it on the baking tray
  12. Bake for 15 to 18 minutes in the oven. - Crispy baked spinach triangle is ready.
  13. For Muhammara - Rinse the yellow Capcicum and pat dry. Brush it with little oil all over. Then Put the Capcicum directly on heat and roast, turning often for around 10 minutes until completely roasted.
  14. Cover with plastic wrap for a few minutes when cool enough, simple peel the capsicum, remove the seeds and cut into small pieces.
  15. Heat the sesame oil in a pan. - add the walnut, use a spatula to stir the walnuts until they are nicely brown and deeply toasted flavour. - it takes approx 5 minutes, now transfer to a tray. use when it cool down.
  16. Take a grinder jar add Capcicum, garlic, cumin powder, lemon juice, roasted Walnuts, pomegranate molasses, Red chilli powder, chickpeas, sesame oil and salt.
  17. Mix it well. - Transfer it to a bowl, if desired top with the drizzle of sesame oil.
  18. For Tzatziki - Take a large bowl add all the cucumber dip ingredients and mix it well. - Dip is ready.
  19. For Potato mixture-Take a mashed potato,onion add salt,red chilli powder and cumin powder and mix.
  20. How to serveTake a triangle piece, apply muhammara, then put potato mixture
  21. Now apply Tzatziki..put some Pomegranate Seed
  22. Enjoy

I serve this with baked pitta chips. This easy hot spinach and artichoke dip recipe from Paula Deen is a low-carb appetizer perfect for entertaining. Ingredients include chopped spinach, artichoke hearts and Parmesan cheese. Whether you're looking to lighten up with a yogurt-based spinach dip or you're going all in on Mexican spinach, you'll love these recipes. We have both hot and cold recipes, including no-cook and slow-cooker dip recipes that are insanely easy.

So that’s going to wrap it up for this exceptional food workshop spinach chatpata with muhammara dip recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!