Transport your guests to Mexico and serve these spicy Mexican wraps stuffed with rajma, paneer, green chutney and tomato at your next house party.
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Cooking Time

25-30 Min

Meal Type


Preparation Time

30 Min




  • For chimichanga base
  • 1 cup wheat flour
  • 1 cup refined flour
  • 2 tsp roasted cumin powder
  • 1 tsp sugar
  • 1 tsp olive oil
  • salt
  • water
  • 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


  1. 1

    Make a soft dough by mixing wheat flour refined flour, cumin powder and sugar and salt.
  2. 2

    Use boiled and cool water to make the dough and rest it for 15 20 minutes.
  3. 3

    Pour some olive oil on the dough so that it becomes soft.
  4. 4

    Heat olive oil in a pan and fry green chilli paste in it for some time.
  5. 5

    Add red chilli powder roasted cumin powder and boiled kidney beans and stir well.
  6. 6

    Add chopped tomato and allow it cook on a low flame for 3 4 minutes.
  7. 7

    Add water as required.
  8. 8

    Make small roundels of the dough and roll out flat.
  9. 9

    Meanwhile ,add finely chopped paneer to the cooked kidney beans and cook again for a few minutes.
  10. 10

    Add some ghee to it and cook till the water evaporates.
  11. 11

    Take another pan and heat the rolled out rotis slightly.
  12. 12

    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.
  13. 13

    Shallow fry the roti in olive oil till it turns golden brown.
  14. 14

    Make sure the sealed ends face the pan first and then you can turn it and fry both the sides.
  15. 15

    Make a small mound of chopped lettuce and place the chimichangas on it.
  16. 16

    Garnish with tomato slices and yoghurt.

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