MEXICAN BURRITO

INGREDIENTS:

DOUGH FOR TORTILLAS
             
                                Whole wheat atta -  1cup
                                Maida - 1cup
                                Salt - 1/4tsp
                                Oil - 2tsp
FOR SAUCE

                              Tomatoes -4 (chopped finely)
                              Oil - 2tbsp
                              Ajwani - 1/4tsp
                              O nion - 2 (chopped finely)
                              Garlic flakes - 4 (chopped)
                              Salt - 1/4tsp
                              Pepper - 1/4tsp
                              Dry red chillies - 4 (soaked in 1/4 cup water)
                              Tomato sauce or ketchup - 2tbsp


FOR SOURCREAM
                              Thick curd - 1cup (tied for 1hr in a cloth and whipped till smooth)

FOR RAJMAH FILLING
                              Rajmah (kidney beans) - 1cup(soaked over nite)
                              Garlic flakes - 3 chopped
                              Onion - 2 chopped finely
                              Butter - 1tbsp
                              Oil - 2tbsp
                              Salt - 1/2 tsp
                              Sauce that we prepared - 3tbsp

FOR GARNISH
                             Coriander leaves - 2tbsp( chopped finely)
                             

METHOD:

 1. Boil soaked rajmah .
2. Sieve atta and maida. Add salt and oil. Knead to a soft dough with warm water.

,

FOR THE SAUCE
1. Soak  dry red chillies in 1/2 cup of water for 20 mins.
2. Chop Onions & Tomatoes finely.
3. Mash the soaked chillies.
4. Heat oil in a pan, add ajwani, chopped garlic, and onions.
5. Fry till the onions turns light golden brown.
6. Add chopped tomatoes & mashed red chillies along with the water.
7. Cook till the tomatoes turns pulpy.
8. Add salt and mash well.
9.Add tomatoe ketchup to this mixture, and cook well for 10 mins.
10. Keep the hot sauce aside.

FOR THE RAJMAH FILLING

1. Heat oil in a pan, add chopped onions, garlic, and cook till the onions turn pink.
2. Add boiled and mashed rajmah. Stir it well.
3. Add 4 tbsp of the prepared hot sauce.
4. Add salt& butter, and cook for 5 minutes.

FOR TORTILLAS

1. Make small balls of the prepared dough.             

                               2. Roll out very thin chapathis out of this balls.                                                                              

3. Cook the chapathis on Tawa.                              

Spread the Rajmah filling on the chapathi.

Pour a little hot sause on this filling.

Pour the sour cream over thehotsauce.

Fold the sides of the chapathi and roll up.

Heat 1 tbsp of oil in a non-stick pan, and fry this roll till it turns cripsy.

Serve hot.

Tips: This goeswell with Mexican green rice.