Ingredients-
Broccoli – 12–13 florets
Potato – 100 gm (cubed)
Boiled chickpeas – 1 cup
Black pepper – ½ tsp
Salt – to taste
Chilli flakes – 1 tsp
Olive oil – 1 tbsp
For the base-
Cucumber – 1 (chopped)
Hung curd / Greek yogurt – 1 cup
Garlic – 2 cloves
Salt – to taste
Black pepper – ½ tsp
Lemon juice – ½
Method –
* Toss broccoli, potato & chickpeas with olive oil, salt, black pepper & chilli flakes.
* Roast / air fry till golden and slightly crispy.
* In a bowl, mix hung curd, garlic, salt, black pepper & lemon juice to make a creamy base.
* Add chopped cucumber into the yogurt base.
* Top with roasted veggies & chickpeas.
* Serve fresh and enjoy.
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