For pita pockets:
3 whole pieces pita bread
250 gms (approx) cooked kidney beans
2 or 3 spring onions, chopped, greens and whites separated
2 tomatoes, sliced
2 pods garlic and about 1/2-inch ginger, both either sliced or as paste
1 green chilli, chopped (optional)
1 tbsp Oil
Salt (as needed)
For mint dip:
1 cup (approx) fresh mint leaves
2 tbsp heaped natural set yoghurt (unsweetened)
Salt/cumin seeds (as needed, optional)
Making the pita pockets and the mint dip:
toast the pita bread lightly on a dry girdle or flat pan. cool, and cut into half. gently prise open the pockets if they are too close together. be careful or you could end up tearing them apart.
if using canned kidney beans, wash them and drain the water. if using raw beans, soak overnight and then pressure cook them until the beans become soft. once ready, smash up the beans, but not into a fine paste. mix in some salt, the green chillies (if using) and other spices (chilli powder, cumin powder, etc is using). keep aside.
heat the oil in a pan, and add the spring onion whites. fry for a bit, and then throw in the garlic and ginger. wait until they the onion whites are a bit translucent. don’t turn up the heat, keep it on low or medium setting.
add in the kidney beans mixture, and stir it round for a bit until the mixture becomes dry. but not so dry that it becomes powdery—it should still hold together. let it cool. make the mint dip in the meantime. put the mint leaves, yoghurt and salt/cumin seeds (if using) into a blender/processor. whip up the ingredients into a smooth dip.
take a pita pocket, and throw in some of the onion greens. stuff in a heaped tablespoon of the bean mixture. insert tomato slices into the pocket, add more onion greens on top.
dunk the pocket into the mint dip, and take a bite! yummm!!!