Transport your guests to Mexico and serve these spicy Mexican wraps stuffed with rajma, paneer, green chutney and tomato at your next house party.Read More
- For chimichanga base
- 1 cup wheat flour
- 1 cup refined flour
- 2 tsp roasted cumin powder
- 1 tsp sugar
- 1 tsp olive oil
- For filling
- 1 cup boiled kidney beans
- 2 tbsp olive oil
- 1 chopped tomato
- 1 tsp green chilli paste
- tsp red chilli powder
- tsp cumin powder
- 1 cup paneer
- ½ tsp green chilli chutney
- 1 tsp ghee
- 2 to 3 tbsp olive oil
- 1 tsp clarified butter
- For garnish
- Make a soft dough by mixing wheat flour refined flour, cumin powder and sugar and salt.
- Use boiled and cool water to make the dough and rest it for 15 20 minutes.
- Pour some olive oil on the dough so that it becomes soft.
- Heat olive oil in a pan and fry green chilli paste in it for some time.
- Add red chilli powder roasted cumin powder and boiled kidney beans and stir well.
- Add chopped tomato and allow it cook on a low flame for 3 4 minutes.
- Add water as required.
- Make small roundels of the dough and roll out flat.
- Meanwhile ,add finely chopped paneer to the cooked kidney beans and cook again for a few minutes.
- Add some ghee to it and cook till the water evaporates.
- Take another pan and heat the rolled out rotis slightly.
- Spread some green chilli chutney on the rotis and add the cooked mixture to the rotis, fold the corners and seal them with the help of some ghee.
- Shallow fry the roti in olive oil till it turns golden brown.
- Make sure the sealed ends face the pan first and then you can turn it and fry both the sides.
- Make a small mound of chopped lettuce and place the chimichangas on it.
- Garnish with tomato slices and yoghurt.
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