Beetroot spinach taco with apple and mint dip Recipe

Ingredients For Beetroot spinach taco with apple and mint dip Recipe

• 1.5 cup Whole Wheat Flour
• 2 Beetroot boiled in little water and blended medium
• 3 tablespoon olive oil or ghee
• 2 cup spinach blanched
• 0.75 cup Cottage cheese grated
• 0.5 cup Mozzarella cheese grated
• 2 tablespoon Mixed herbs
• 1 flakes chilly tablespoon
• As required Salt
• 1 teaspoon ginger garlic paste
• 1 onion medium chopped
• For dip
• 1 apple medium peeled and chopped roughly
• 2 tablespoon curd
• 4 walnuts
• 8 Mint leaves
• 1 green chilly optional
• 1 ginger teas
• 1 tablespoon Lemon juice
• As required Black papper and salt