Mexican Roti's - Tortillas

 

Tortillas are just like Indian Roti’s. Flour was introduced in Mexico from Spain. Tortillas are made using various types of flour. Here we will be making them using whole wheat flour and all purpose flour.

Ingredients:-

• 1 Cup Whole Wheat Flour
• ½ Cup all purpose Flour
• ½ tsp Baking Soda
• 1 tbsp Oil
• ½ tsp Salt
• Hot water to Knead
• ½ Cup Milk

Method:-

1. Mix all the dry ingredients.
2. Then using the wet ingredients and knead the flour soft.
3. Keep on kneading for about 5 min.
4. Cover the dough for about half an hour.
5. Divide the dough into small balls.
6. Roll out the balls into flat round cakes called tortillas
7. Bake the tortillas on griddle.
8. Bake on one side for a minute then flip on other side and again bake for another minute.
9. Then again flip it till they are nice crispy toasted.(You will notice bubbles on the surface of tortillas.)

Tips:-

• You can freeze tortillas and warm them and keep over a cloth when served.

Note – Control the flame of the burner so the tortillas are not burnt.

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Mexican Vegetarian Chimichanga

Chimichanga originated from Mexico and Spain and is now popular in south-west America.

Ingredients:-

FOR THE CHIMICHANGA

• 5 Tortillas
• Oil to Fry

FILLING

• 1 Cup Boiled and mashed Sweet Potatoes
• 1 Cup Green, Yellow and Red Bell Peppers
• ½ Cup Spring Onions
• 1 Cup Beans
• 1 Cup Baby Corn
• ½ Cup Tofu
• ½ tsp Cumin Powder
• ½ tsp oregano Powder
• Salt to taste
• ½ tsp Pepper
• ½ tsp Chili flakes
• ½ tsp Garlic Powder

Method:-

1. Mix all the filling ingredients for Chimichanga.
2. If you are taking out the tortillas from the refrigerator  warm them up, so tht they don’t break while folding.
3. Keep the baked side of tortillas upwards.
4. Place a teaspoon full of the filling in the centre of tortillas.
5. Fold the tortillas from all the sides or make a parcel shape and stick the ends with the help of water or a tooth pick.
6. Deep or shallow fry the chimichanga till crispy golden brown from all sides or you can even bake them.  (If you are baking spray the chimichanga with butter.)
7. Top the chimichanga with shredded onions, capsicum, lettuce leaves, tomato and black olives.
8. Serve  with tomato chili garlic sauce and sour cream.

Note – You can use any combination of veggies as you like for the filling.

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