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Mexican BurritosMexican Burritos

Chef

:Aparna Goenka

Recipe Servings

:8

Recipe Cook Time

:1 Hour
..................................................................

Freshly-made corn tortillas wrapped around a saucy mix of kidneys and tomatoes.

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Ingredients

  • For the Dough:

    1 1/2 cups makkai ka atta (maize flour)

    1/2 cup maida

    3 tsp of oil

    1/2 tsp of salt

    Water


    For the Filling:

    3 cups rajma

    3 onions - finely chopped

    8-9 Tbsp tomato ketchup

    1 1/2 cups tomato puree

    3 Tbsp butter

    3 Tbsp ghee salt - to taste


    For the Hot Sauce:


    1 kg tomatoes - chopped

    1 onion - chopped

    6 dry red chillies

    2 tsp oil

    3 tsp sugar

    1/2 tsp ajwain

    Salt - to taste


    For Garnishing:

    1/2 cup sour cream

    1 cup grated cheese

    1/2 cup spring onions, chopped

    Sliced jalapenos

    Rajma mixture sauce

Method

For the Dough:

Mix all the ingredients together and make a soft dough with some water.

Roll out into thin rounds the size of a chapati and cook on a tawa without any oil.

Keep aside.


For the Filling:

Soak the beans overnight, boil, drain and mash them.

Heat ghee and butter together and saute the onions till transparent. Add the beans and mix well. Stir in the puree, ketchup and salt. Cook till the colour darkens, mashing the mixture as it cooks.

Keep aside.


For the Hot Sauce:

Soak the chillies in half a cup of water.

Saute the onions and add the tomatoes and chillies. Add water if required. Cook till the tomatoes are done, cool and blend it.

Heat the sauce, add ajwain, sugar and salt. Cook for another 10 minutes and keep aside.


For Garnishing:

In a chapati spread some rajma, hot sauce and sour cream. Sprinkle the onions, jalapenos and cheese.

Wrap it and serve immediately.

Key Ingredients: All Purpose Flour, Vegetable Oil, Salt, Kidney Beans, Onion, Tomato Puree, Clarified Butter, Tomato, Red Chilli, Sugar, Carom Seeds, Salt, Cream, Parmesan Cheese, Spring Onion, Jalapeno


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